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Cozy Baked Custard Buns

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Soft, pillowy buns filled with silky vanilla custard, perfect for cozy breakfasts or snacks. This easy homemade treat combines a tender bread with a rich yet light custard filling.

Ingredients

Scale
  • 3 cups (360 g) all-purpose flour, sifted
  • 2 ¼ tsp active dry yeast (one packet)
  • ¼ cup (50 g) granulated sugar
  • ½ tsp salt
  • 1 cup (240 ml) whole milk, warmed (about 110°F/43°C)
  • 3 tbsp (43 g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • For the custard filling:
  • 1 cup (240 ml) whole milk
  • ⅓ cup (67 g) granulated sugar
  • 3 large egg yolks
  • 2 tbsp (16 g) cornstarch
  • 1 tsp vanilla extract
  • 1 tbsp (14 g) unsalted butter, softened

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (110°F/43°C) and sugar. Stir in the yeast and let it sit for about 5-7 minutes until foamy.
  2. Make the dough: In a large bowl or mixer, combine the flour and salt. Pour in the yeast mixture, melted butter, and egg. Mix on low speed or stir with a wooden spoon until combined.
  3. Knead the dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If using a stand mixer, use the dough hook on medium speed for 6-7 minutes. The dough should be soft but not sticky. If too sticky, add a bit more flour, one tablespoon at a time.
  4. First rise: Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1 ½ hours, until doubled in size.
  5. Prepare the custard: While the dough rises, whisk together sugar, egg yolks, and cornstarch in a bowl until smooth. Heat milk in a saucepan over medium heat until just simmering.
  6. Cook the custard: Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low-medium heat, stirring constantly, until thickened (about 5 minutes). Remove from heat and stir in vanilla and butter. Let cool to room temperature.
  7. Shape the buns: Punch down the risen dough. Divide into 12 equal pieces (about 70 g or 2.5 oz each). Flatten each piece into a circle, spoon about 1-2 tablespoons of custard in the center, then pinch and seal the edges tightly to enclose the filling.
  8. Second rise: Place the buns seam-side down on a parchment-lined baking sheet, cover loosely, and let rise for 30-40 minutes until puffy.
  9. Bake: Preheat oven to 350°F (175°C). If desired, brush buns lightly with an egg wash (1 beaten egg with a splash of water) for a shiny, golden top. Bake for 18-22 minutes until golden brown.
  10. Cool and serve: Let the buns cool on a wire rack for at least 10 minutes before serving to allow the custard to set.

Notes

Do not rush the first rise to ensure soft, tender buns. Whisk custard constantly while cooking to avoid lumps or scrambled eggs. Seal dough edges tightly to prevent custard leakage. If custard is too runny, chill longer or add more cornstarch. Avoid opening the oven door early to prevent buns from deflating.

Nutrition

Keywords: custard buns, baked custard buns, homemade custard buns, soft bread, vanilla custard, easy baking, cozy treats, family recipe

Find it online: https://bouncybowl.com/cozy-baked-custard-buns-recipe-easy-homemade-treat-your-family-will-love/