If you’re looking to wow your taste buds with something delightfully soft, sweet, and utterly comforting, this Custard Buns Recipe is the perfect place to start. Fluffy milk bread wrapped lovingly around a luscious homemade custard filling creates a magical combination reminiscent of cozy bakery mornings. Whether for breakfast, a teatime treat, or sharing with friends, these buns bring warmth and sweetness in every bite, with a tender crumb and creamy center that simply can’t be beaten.
Ingredients You’ll Need
These ingredients are simple but essential, each playing a starring role in creating the perfect custard buns. From the yeast that gives the dough life and rise, to the rich butter that enriches the custard, every component is about flavor and texture harmony.
- Active dry yeast: Ensures your dough rises beautifully to become soft and airy.
- Warm water (105-115 F): Activates the yeast for that essential foamy proof.
- Whipping cream: Adds silkiness and richness to the milk bread dough.
- Warm milk: Keeps the dough tender and supports yeast activation.
- Large egg: Binds ingredients and enriches the dough’s flavor.
- Sugar: Sweetens both the dough and custard filling to perfection.
- Salt: Balances flavors and strengthens gluten structure.
- All-purpose flour: Provides structure; extra flour helps achieve the right dough consistency.
- Egg yolks (lightly beaten): Create a rich, smooth custard filling.
- Butter: Adds wonderful creaminess and depth to the custard.
- Vanilla extract: Infuses a warm aroma and classic custard flavor.
- Melted butter: Brushed on after baking to add a beautiful sheen and extra moisture.
How to Make Custard Buns Recipe
Step 1: Proof Your Yeast
Begin by awakening your yeast with warm water and a teaspoon of sugar. Let it sit for about 5 minutes until it froths up—this foamy sign means your dough will rise perfectly fluffy.
Step 2: Make the Dough
Combine warm milk, whipping cream, remaining sugar, egg, and salt in a mixing bowl. Stir until the mixture comes together, then start adding flour gradually as you mix. Flour transforms the liquid mixture into a soft, elastic dough that will yield light buns.
Step 3: Knead to Perfection
Using your stand mixer’s dough hook, knead the dough at slow speed, incorporating flour cup by cup. Then increase speed and beat until the dough becomes smooth and elastic—about 5-8 minutes. If sticky, sprinkle a little more flour, but be careful not to overdo it; the dough should stay soft and springy.
Step 4: Let the Dough Rise
Shape your dough into a ball and place it in a bowl, covered with a towel. Let it rise at room temperature for 1½ hours or until doubled in bulk. This resting time allows the gluten to relax and the yeast to work its magic.
Step 5: Prepare the Custard Filling
While the dough rises, whisk together flour, sugar, and milk in a saucepan and cook over medium heat until it bubbles at the edges. Temper your egg yolks with the hot milk mixture, then return everything to the saucepan and cook until thickened like a smooth paste. Stir in vanilla and butter, then let it cool completely—the silky custard is the heart of these buns!
Step 6: Shape the Buns
Once risen, gently punch down the dough, roll it into a log, and cut into 16 equal pieces. Flatten each piece into a circle and spoon 1 to 2 tablespoons of custard into the center. Fold the edges up and twist to seal, forming a neat ball with the custard tucked inside.
Step 7: Final Rise and Piping
Arrange the filled buns on a parchment-lined baking pan, making sure they have space to grow. Cover and let them rise until they puff up and just start touching one another, about 40 minutes to an hour. Then, pipe more custard artistically over each bun’s surface—this adds flair and extra creamy goodness baked right on top.
Step 8: Bake and Butter
Bake your buns at 350 degrees Fahrenheit for 25 to 30 minutes until lightly golden. While still warm, brush melted butter onto the tops for a glossy finish and added richness—the perfect finishing touch for these tender, custardy delights.
How to Serve Custard Buns Recipe
Garnishes
Serving Custard Buns Recipe can be as simple or as fancy as you like. A dusting of powdered sugar or a drizzle of honey complements the sweet custard beautifully. For an extra festive look, sprinkling toasted sesame seeds adds a subtle crunch and nutty aroma.
Side Dishes
These buns pair wonderfully with a hot cup of tea or coffee, making for an ideal breakfast or afternoon snack. If you want something savory, a side of fresh fruit or a light salad balances their sweetness nicely, creating a well-rounded treat.
Creative Ways to Present
Turn your Custard Buns Recipe into a showstopper by arranging them on a tiered serving tray, perfect for brunch gatherings or celebrations. You can also warm them slightly before serving to revive that just-baked softness and serve with small bowls of whipped cream or fruit preserves for dipping fun.
Make Ahead and Storage
Storing Leftovers
Keep leftover buns in an airtight container at room temperature for up to 2 days. This keeps them soft and fresh. If you won’t finish them quickly, refrigeration is okay, but bring them back to room temperature before enjoying for best texture.
Freezing
Custard buns freeze beautifully! Wrap each bun tightly in plastic wrap, then place them in a freezer bag. Freeze for up to 2 months. When you’re ready, thaw overnight in the fridge or at room temperature before reheating.
Reheating
To reheat, pop buns in a preheated oven at 300 degrees Fahrenheit for 10 to 15 minutes. For quicker reheating, a microwave on medium power for 20-30 seconds works well but may soften the crust less. Reheating restores the custard’s luscious creaminess and the bread’s tender crumb.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes! If using instant yeast, reduce the proofing step since it activates faster. You can mix it directly with the flour and dough ingredients without proofing, but the dough may rise more quickly, so keep an eye on it.
What can I substitute for whipping cream?
If whipping cream isn’t available, you can use half-and-half or whole milk, but keep in mind whipping cream adds a richer, creamier texture to the dough. Using milk will result in slightly lighter buns.
Is it okay to make the custard filling ahead of time?
Absolutely! The custard can be made a day ahead and refrigerated. Just cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming. Bring it to room temperature before filling the buns for best results.
Can I make smaller or larger buns with this recipe?
Certainly! Just adjust the baking time accordingly. Smaller buns will bake faster (around 18-20 minutes), while larger buns may need closer to 35 minutes. Keep an eye on the golden color and texture to know when they’re done.
How do I know when the custard buns are fully baked?
Baked buns will be lightly golden on top and spring back when gently pressed. The aroma of baked custard and bread is another clue! Avoid overbaking to keep the buns soft and moist inside.
Final Thoughts
Making this Custard Buns Recipe is like giving yourself a warm hug that melts into sweet creaminess with every bite. The joy of pulling apart these soft, golden buns to reveal silky custard inside is truly unmatched. Whether you’re baking for family, friends, or just your own delight, these buns bring a comforting homemade magic worth savoring. So roll up your sleeves and dive into this rewarding baking adventure—you won’t regret it!
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Custard Buns Recipe
Delight in these soft and fluffy Custard Buns filled with a creamy homemade custard. These milk bread buns have a tender crumb and a lightly sweetened custard center, topped with decorative piped custard and a golden butter glaze—perfect for breakfast or tea time treats.
- Total Time: 3 hours 40 minutes
- Yield: 16 servings
Ingredients
For the Milk Bread Dough
- 1 tbsp active dry yeast
- ¼ cup warm water (105-115°F)
- 2/3 cup whipping cream
- 2/3 cup warm milk
- 1 large egg
- 1/3 cup sugar (divided)
- 1 ½ tsp salt
- 4 cups all-purpose flour (plus up to 5 tbsp extra flour for kneading)
For the Custard Filling
- 4 egg yolks (lightly beaten)
- 1/3 cup all-purpose flour
- ½ cup sugar
- 1 ¼ cup milk
- 6 tbsp butter
- 1 tsp vanilla extract
For Finishing
- 2 tbsp melted butter (for brushing)
Instructions
- Proof the yeast: In the bowl of a stand mixer, combine the warm water, active dry yeast, and about 1 teaspoon of sugar. Let it sit for about 5 minutes, or until the mixture is foamy, indicating the yeast is active.
- Make the dough: Add the warm milk, whipping cream, remaining sugar, egg, and salt to the yeast mixture. Stir to combine evenly.
- Knead the dough: Attach the dough hook to the stand mixer. Add 3 cups of flour one cup at a time, mixing at low speed to incorporate fully after each addition. Then add the remaining 1 cup of flour and mix on low until moistened. Gradually increase speed and knead for 5-8 minutes until the dough pulls toward the center. Increase to high speed and knead another 5-7 minutes until the dough slaps the sides of the bowl and becomes elastic and smooth, adding 3-5 tablespoons additional flour if needed to prevent sticking.
- First rise: Shape the dough into a ball, place in a bowl, and cover with a clean kitchen towel. Allow it to rise in a warm place for 1 ½ hours or until doubled in size.
- Make the custard filling: In a medium saucepan, whisk together the flour, sugar, and milk until smooth and lump-free. Cook over medium heat, stirring constantly, until the mixture bubbles around the edges. Remove from heat.
- Temper the egg yolks: Scoop out about ¼ cup of the hot milk mixture and slowly pour it into the beaten egg yolks while whisking continuously to prevent curdling. Then pour this yolk mixture back into the saucepan.
- Finish cooking custard: Return the saucepan to medium heat and cook, stirring constantly, until the custard thickens to a paste-like consistency. Remove from heat and stir in the vanilla extract and butter. Allow custard to cool completely.
- Shape buns: Gently deflate the risen dough and form it into a log. Cut into 16 equal portions. Flatten each piece into a circle with your palms. Place 1-2 tablespoons of cooled custard in the center. Fold edges over custard, pinch and twist the seams to seal, shaping it into a smooth ball.
- Arrange for second rise: Transfer the buns to a parchment-lined 9×13-inch baking pan, spacing evenly. Transfer any leftover custard into a piping bag fitted with a straight tip. Cover the buns with a clean towel and let them rise for 40 minutes to 1 hour until they touch and become puffy.
- Pipe and bake: Preheat the oven to 350°F. Pipe the remaining custard on top of the buns, creating a spiral design. Bake for 25-30 minutes until the buns are lightly golden on top.
- Finish: Brush the hot buns with melted butter for a shiny, soft finish. Serve warm and enjoy!
Notes
- Ensure the water and milk used are warm but not hot to avoid killing the yeast.
- Kneading time is important for developing dough elasticity for soft buns.
- Allow the custard to cool completely before filling to prevent dough from becoming soggy.
- You can store leftovers in an airtight container for 2 days or freeze for up to a month.
- Reheat buns gently in the oven or microwave before serving.
- For a richer custard, substitute some of the milk with cream.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: Chinese-inspired bakery
