- Prep Time: 2h 30 min
- Serving: Serves more than 10
Sweet Custard Buns
Looking for a sweet and delicious ending for your Asian BBQ? These Sweet Custard Buns have been shared with us by Karla D'Lima from My LaLa Life. The dough to this recipe is beautifully light and airy while the custard is thick and creamy. They are best eaten freshly baked!
Recipe Tester Feedback: "Everyone loved these; it felt like we were at yum cha! The house smelt like one of those fantastic little Asian bakeries. I love that they're something a bit different but you don't have any fancy ingredients that you have to go out and buy especially in order to make them." - Nadia
No: Nuts
Contains: Gluten / Dairy / Egg
Total Preparation Time 2.5 hours
Makes 15 buns
Cannot be frozen
Ingredients
- Custard filling:
- raw sugar - 80g
- cornflour - 40g
- vanilla - 1 tsp, essence
- eggs - 3, large
- milk - 500g
- Sweet bread dough:
- plain flour - 500g (or bakers)
- caster sugar - 100g
- yeast - 2 tsp, dried
- salt - 1 tsp
- water - 270g, luke warm
- butter - 50g, cubed and at room temperature
- Glaze:
- water - 2 Tbsp
- white sugar - 2 Tbsp
Method
- Place sugar (80g) and cornflour (40g) in the bowl. Mill Speed 9 / 10 seconds.
- Add vanilla essence (1 tsp), eggs (3) and milk (500g) to the bowl. Program 7 minutes/ 90C / Speed 4. Once cooked, transfer to a container to cool in the fridge. Clean and dry the bowl.
- Add flour (500g), sugar (100g), yeast (2 tsp) and salt (1 tsp) into the bowl and mix Speed 3 / 45 seconds, measuring cap off. During this time, slowly add the lukewarm water (270g) into the bowl through the hole in the lid.
- Once all the water is added, mix the dough mixture further. Speed 6 / 10 seconds.
- Add the butter (50g) and program 1:30 minutes / Closed Lid / Kneading Function, ensuring all the butter is kneaded into the dough. The dough will be very sticky and will have some elasticity to it. Transfer to a clean benchtop.
- Roll the dough into a disc and allow it to prove until doubled in size (approx. 1 hour). You can do this in a bowl or on the bench. Once proved, ‘punch down’ the dough and allow it to prove for a second time, only for approximately 15 minutes.
- After the second proving is finished, portion 15 even sized dough balls and have your cooled custard ready for assembling.
- Take a dough ball and roll it out into a circle about 12cm in diameter. Put a spoonful of custard on the dough. Pinch up the sides of the dough to completely enclose the custard filling.
- Place the assembled bun, seam side down, onto a lined baking tray. Once all the buns have been assembled, place the baking tray into a cold oven and cook for 15 minutes at 180C (preheating the oven not required).
- Add water (2 Tbsp) and sugar (2 Tbsp) into the bowl and cook 2 minutes / 100C / Speed 4. When the custard buns come out of the oven, brush the glaze on top of the buns while they are hot.
- Serve while warm!
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