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Melt-in-Your-Mouth Custard Buns Recipe

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  • Author: Lina Schulz
  • Total Time: 2 hours 50 minutes
  • Yield: 12 buns 1x

Description

These delightful baked custard buns feature a soft, enriched dough with a golden-baked exterior. Each bun is generously filled with a smooth, sweet vanilla custard, offering a creamy contrast to the fluffy bread. A delicate, glossy glaze with an elegant swirl pattern adorns the top, adding a touch of sweetness and visual appeal. The buns are baked to a perfect golden hue, ensuring a tender crumb and a comforting aroma.

Ingredients

Scale
  • **For the Dough:**
  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup warm milk (105-115°F / 40-46°C)
  • 2 large eggs, at room temperature
  • 1/4 cup unsalted butter, softened
  • **For the Custard Filling:**
  • 1 1/2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, cold and cubed
  • **For the Glaze:**
  • 1 cup powdered sugar
  • 2–3 tablespoons milk or water

Instructions

  1. **1. Prepare the Dough:**
  2. In a large bowl, combine flour, sugar, salt, and yeast. In a separate bowl, whisk together warm milk and eggs. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Gradually knead in the softened butter until fully incorporated and the dough is soft and pliable.
  4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. **2. Make the Custard Filling:**
  6. In a medium saucepan, whisk together milk and half of the sugar over medium heat until just simmering.
  7. In a separate bowl, whisk egg yolks, cornstarch, and the remaining sugar until smooth.
  8. Slowly temper the hot milk mixture into the egg yolk mixture, whisking constantly. Return the entire mixture to the saucepan and cook over medium-low heat, whisking continuously, until the custard thickens to a pudding-like consistency.
  9. Remove from heat, stir in vanilla extract and cold butter until melted and smooth. Transfer the custard to a shallow dish, cover the surface directly with plastic wrap to prevent a skin from forming, and chill completely in the refrigerator (at least 2 hours).
  10. **3. Assemble the Buns:**
  11. Once the dough has doubled, gently punch it down and divide it into 12 equal pieces. Roll each piece into a smooth ball.
  12. On a lightly floured surface, flatten each dough ball into a 4-inch circle. Place about 1-2 tablespoons of chilled custard in the center of each circle.
  13. Gather the edges of the dough around the filling and pinch firmly to seal, forming a smooth ball. Place the sealed buns seam-side down in paper liners or on a baking sheet lined with parchment paper, spaced apart.
  14. Cover the buns loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for another 30-45 minutes, or until visibly puffy.
  15. **4. Bake the Buns:**
  16. Preheat your oven to 350°F (175°C).
  17. Bake the buns for 15-20 minutes, or until golden brown on top.
  18. Remove from the oven and let them cool slightly on a wire rack.
  19. **5. Glaze the Buns:**
  20. While the buns are cooling, prepare the glaze. In a small bowl, whisk together powdered sugar and milk/water until smooth and pourable.
  21. Drizzle or spread the glaze over the cooled buns. For the swirl pattern, you can use a piping bag with a small round tip or a spoon to create concentric circles.
  22. Allow the glaze to set before serving.

Notes

Ensure your milk for the dough is warm, not hot, to activate the yeast without killing it.

For a perfectly smooth custard, strain it through a fine-mesh sieve after cooking to remove any lumps.

Do not overfill the buns, as the custard may leak during baking.

Properly chilling the custard is crucial for easy handling and to prevent it from making the dough soggy.

For a richer golden color, you can brush the buns with an egg wash (1 egg yolk + 1 tablespoon milk) before baking.

  • Prep Time: 2 hours 30 minutes (includes chilling time for custard)
  • Cook Time: 20 minutes

Nutrition

  • Calories: 280 per bun
  • Fat: 8g
  • Carbohydrates: 45g
  • Protein: 7g

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Find it online: https://realtastykitchen.com/melt-in-your-mouth-custard-buns-recipe/

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