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
