It’s weekend and we just want to relax and have something sweet together with our afternoon coffee. As my boyfriend loves sweets buns and I am not baking such treats really often, I decided to try some custard buns for this weekend 🙂 Well, in the end it was a bit more work than I imagined first and I was pretty much spending my whole Sunday in the kitchen, baking and cleaning 😛 But actually I enjoyed it a lot and now I have the recipe written down it will go much quicker the next time!
This time I still had to experiment with the custard (I made two different version) and in the end made way too much (I think half the amount is more than enough for this recipe) and also with the dough I had to adjust it a bit… So for the next time it might just be an easy recipe for a Sunday treat 😉
Nevertheless, we enjoyed our custard buns a lot and kept them for a few days more. For only two persons it was just too much to eat for one day… Not a bad thing at all, as we both had delicious lunch during the week!
For the yeast dough
- Combine the dry ingredients (flour, salt, dried yeast and sugar)
- Melt the butter and let it slightly cool down
- Add the milk and the egg to the warm butter and mix together
- Slowly add the wet ingredients to the dry ones and let everything combine
- My mixture was still very wet, so I added another 2 Tbsp of flour.
You could add them right in the beginning but I actually prefer it this way because you have much more control of your dough. When everything starts to combine and gets smooth you have the right consistency
- Best to use a kitchen machine to kneed the dough for about 10 minutes until smooth and elastic
- Cover the dough with clingfilm and let it rise for about 1 hour or until doubled in size (see some tips on dough making here)
For the custard filling
- Heat up the milk together with the sugar and the vanilla (either use a real bean or paste)
- Combine the egg yolk with the starch until you get a smooth paste
- Once the milk is warm, add a little of the milk to your egg-starch mixture and mix until smooth
- Slowly add this mixture to your milk-sugar mixture and whisk until everything is combined
- Don’t stop to whisk or it will burn very easily!
- Whisk until your custard thickens, set aside
- Knock the air out of your dough and strech it to form a square
- Add the custard and a handful of raisins on top in the middle of the dough
- If you prefer to have your buns very sweet, now is the change to add additional cane sugar, as the buns itself won’t be too sweet!
- Roll everything up and cut into thick slices (it will be messy!)
- Put the buns into a buttered oven dish (let some air between the buns as they will still rise a little)
- Cover again with clingfilm and let raise once more for about 20-30 minutes
- Bake for about 20 minutes at a 200°C (180°C Fan) oven.
- Take them out and add some honey and cane sugar on the top of the buns
- Bake for another 5 minutes
- Let them cool completely before eating
I hope that you will enjoy your buns and the rest of the weekend! I can’t believe it is already September now, Summer just went by way too quickly. I will soon write down all that happened in August (which wasn’t that much) in my monthly review. Until then I wish you a nice start into the late summer season and I am curious what September has to offer.
Makes about 1o buns
For the buns:
- 400g Flour (+ 2 Tbsp)
- Pinch of Salt
- 1 packet Dried Yeast (7g)
- 40g Butter
- 40g Sugar
- 250ml Milk
- 1 Egg
For the filling:
- 2 Egg Yolks
- 20g Sugar
- 200ml Milk
- 1 Tbsp Starch
- ½ Tsp Vanilla Paste
- Cane Sugar