Super Soft Custard Buns


YIELD: makes 9 buns - Prep Time: 2 H 30 M - Cook Time: 35 M - Total Time: 3 H 5 M



For the buns

  • 90 ml milk, lukewarm
  • 7 g dry yeast
  • 6 tbsp white sugar
  • 80 g melted butter
  • 1 egg 
  • 1 egg white
  • pinch salt
  • 1 lemon zest
  • 1 tsp vanilla extract
  • 300 g all purpose flour
For the filling
  • 75 g vanilla pudding mix (Dr. Oetker) (or use homemade custard*)
  • 350 ml milk
For the topping
  • 80 g almond shavings
  • canned cherries 
  • 1 egg yolk


1. In a medium mixing bowl, combine the lukewarm milk, yeast and sugar. Stir in the melted butter, egg, egg white, pinch salt, vanilla extract and lemon zest. Add half of the flour and stir until well combined. Add the remaining flour and knead for about 5 minutes. Place in a oiled bowl and cover with plastic wrap. Let allow to rise for about 60 minutes or until doubled in size.
2. Line a baking sheet with parchment paper. Roll dough into 9 equal size balls and place on lined sheet. Cover and allow to rise for 60 minutes more.
3. Meanwhile, prepare the vanilla pudding with 350 ml milk according to package instructions. Allow to cool.
4. Preheat the oven to 210C 410F.
5. Using a glass or the back of a soup spoon, make an indentation on the buns, deep enough to hold at least 1 tablespoon of custard filling. Make a bigger well if you really like vanilla custard with buns. Spoon the custard into the hole. Top with cherries. Brush the sides with egg yolk. Sprinkle with some almond shavings. 
6. Bake in preheated oven for about 35 minutes or until golden to deep brown.





You Might Also Like