Custard Filled Buns Basic Recipe
Custard Filled Buns are soft milk bread with a creamy custard filling in the middle. They’re lovely, light buns that make excellent snacks or meals.
I won’t quarrel with it; it may appear to you that I’ve been slathering the blog with bread recipes recently. We now have these custard buns, which filled our home again with the wonderful scent of fresh bread baking in the oven after making them from last week’s recipe, the Ube bread rolls.
These rolls are soft and sweet, and they’re identical to the milk bread recipe I posted a few weeks ago.
I’ve been experimenting with adding delicious ingredients to it because I think the recipe is so adaptable and simple to produce. This time, the custard filling is even more distinctive.
The sight of golden bread and light brown pastries makes my heart skip a beat, and these custard buns are no different. When I see them bake inside the oven, I’m filled with pleasure for some reason. I’m hooked on it. The procedure, the aroma, the sight, and, of course, the carbohydrates.
Custard Filled Buns: THE PROCESS
You warm the milk and heavy cream mixture to a temperature of 115°F in the first step. The components are then added in sequence as indicated in the recipe.
You’ll knead the dough on a stand mixer in this video. A suitable 15-minute kneading time ensures that you get a dough with a well-developed structure.
KNEADING THE DOUGH
- It will begin as a sticky, shaggy mass of dough. The dough should be smooth after 15 minutes of kneading and no longer sticky, but when you finger it, it should still feel a little bit greasy.
- It will also gather in the centre of the mixing basin, cleaning the bowl’s sides as the mixer runs and attaching itself to the dough hook.
THE CUSTARD FILLING
Combine the flour, cornstarch, and beaten eggs in a small pan over medium heat. Add the milk, salt, and sugar to the mixture while it cooks.
Stir slowly and constantly as you cook this until it becomes a thick, creamy paste. Then add butter to the custard for a delicious finish.
The custard filling blends in beautifully with each bite of the bread. It adds a hint of sweetness and creaminess to the bread. I always take one of these buns to munch on throughout the day, and they’re great with a cup of hot coffee for breakfast.
- If you use the entire dough recipe, there will be enough filling for ten buns. You can keep the remaining portion of dough in the refrigerator for three days or freeze it for later usage.
- You can fill, wrap, and bake the cookies without filling them, as in this recipe, or you may make another batch of the custard to raise things up.
- Even if you don’t have a breadmaker, you can still make this bread in your oven. And, again, it isn’t difficult at all!
- These buns are best eaten on the same day they’re baked, and you may also reheat them for a few seconds in the microwave.
Custard Filled Buns
Custard buns are soft milk bread filled with creamy custard filling in the centres. They are delightful soft buns that make perfect snacks or breakfasts.
Course – Breakfast
Cuisine – Asian
Keyword – sweet buns recipe
Prep Time – 35 minutes
Cook Time – 12 minutes
rise time for the dough – 2 hours
Total Time – 47 minutes
Servings – 10
Calories – 280 kcal
FOR THE MILK BREAD
- 2/3 cup heavy cream
- 1 cup plus 1 tbsp milk
- 1 large egg
- 1/3 cup sugar
- 4 cups all-purpose flour
- 1 tbsp active dry yeast
- 1 and 1/2 tsp salt
FOR THE CUSTARD FILLING
- 2 large eggs lightly beaten
- 1/8 cup all-purpose flour
- 1/8 cup cornstarch
- 3/4 cup sugar
- 1 cup milk
- pinch of salt
- 3 tbsp butter
FOR THE EGG WASH
- 1 tbsp milk
- 1 large egg
MAKE THE CUSTARD FILLING
- Sift together cornstarch and flour. Using a whisk, combine the beaten eggs and the flour mixture until the powders are dissolved. In a medium saucepan over medium heat, stir together milk, sugar and salt. Once the sugar and salt are dissolved, add in the egg mixture and keep stirring everything until the mixture thickened up into a paste consistency. This should take about 12-15 minutes. Remove from heat and stir in butter.
MAKE THE MILK BREAD
- In a microwave-safe container, combine the milk and cream. Microwave for 30 seconds at a time until it reaches 115 F. In a stand mixer, combine the cream and milk mixture, egg, sugar, flour, yeast and salt in the following order. Attach the dough hook and turn on the mixer to low speed. To wet the dry ingredients, start on low.
- Turn the mixer speed to medium and whip for 15 more minutes. Occasionally, scrape the bowl’s sides and bottom. You should be able to see the dough gathering into the centre and attaching itself to the dough hook in around 7-10 minutes. If your dough appears to be stuck at this stage, add a little quantity of flour (about a half teaspoon at a time) to the mixing bowl and continue mixing. When you add up to two tablespoons of flour, the dough should begin to gather in the centre of the bowl. If the dough hasn’t detached from the hook after 15 minutes, it’s because it hasn’t risen enough. When you hear the dough slapping against the sides of the bowl as it clings to the dough hook, this is a good sign that your dough is ready to proof.
- Gather the dough into a ball, then sprinkle some flour in a bowl and set the ball of dough inside it. Set the bowl in a warm location for one hour to one hour and a half, until the dough has doubled in size. Meanwhile, butter a baking pan. After the dough has risen, remove it from the mixer and return it to the mixer with the dough hook for another 5 minutes on medium.
- Divide the dough in half. Wrap the other half with plastic and store in the fridge for use within three days or store in the freezer. Divide the remaining half of the dough into ten equal portions. Using your palms, shape each portion into a ball then flatten it into a disc with a diameter of 4-5 inches. Spoon 1 tablespoon of filling into the centre of the disc and wrap the dough around it. Reserve about 1/4 cup of the filling for piping the top of the buns. Seal the edges of the dough underneath and place each assembled dough in the greased baking pan. Leave about an inch of space in between the dough to allow room for their rising. Cover the pan with a kitchen towel and let rise for another hour until doubled in size. After the rolls have risen, pour the remaining filling in a piping bag with a small circular tip. Pipe the custard filling in circular patterns on top of the buns.
- Preheat oven to 375 F. Makes the egg wash by beating together 1 tbsp of milk and 1 egg. Brush the surface of the assembled dough with the egg wash. Bake the rolls in the 375 F oven for 10-12 minutes. The surface should be golden and a thermometer should register 200 F. Store leftovers in a covered container at room temperature and reheat in the microwave for 10-12 seconds if desired.