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Easy Custard Buns Recipe

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Easy Custard Buns are a delightful Norwegian-inspired breakfast treat featuring soft, fluffy yeast buns filled with creamy homemade custard. These buns are made using the tangzhong method for extra softness and have a rich, tender crumb with a sweet vanilla custard center, perfect for a comforting morning or snack.

Ingredients

Tangzhong

  • 35 gm All-purpose Flour
  • 168 gm Water

Main Dough

  • 320 gm All-purpose Flour
  • 7 gm Instant Yeast
  • 43 gm Sugar
  • 16 gm Milk Powder
  • 2 gm Salt
  • 33 gm Butter
  • 100 gm Milk
  • Prepared Custard Pastry Cream (about 1/2 cup) for filling
  • 15 ml Milk to brush before baking
  • 10 gm Melted Butter to brush after baking

Instructions

  1. Make Tangzhong: In a saucepan, combine 35 gm all-purpose flour with 168 gm water. Whisk together until smooth, no lumps remain. Cook over medium-low heat, stirring constantly until the mixture thickens into a pudding-like consistency. Remove from heat and transfer to a bowl to cool to room temperature. The tangzhong can be used immediately or stored in the fridge for a few days, but it must be brought to room temperature before use.
  2. Prepare the Dough: In the bowl of a stand mixer, combine the main dough ingredients except the butter: 320 gm flour, 7 gm instant yeast, 43 gm sugar, 16 gm milk powder, 2 gm salt, 100 gm milk, and the prepared tangzhong. Knead for 3 to 5 minutes until the dough begins to come together. Add 33 gm butter and continue kneading for 12 to 14 minutes until the dough reaches the windowpane stage—stretching without tearing. If the dough feels dry, add milk one tablespoon at a time as needed.
  3. First Proof: Transfer the dough to a large greased bowl, cover with cling film or a damp towel, and let rise in a warm place for about 1 hour or until doubled in size.
  4. Shape the Buns: Once risen, turn dough onto a lightly floured surface. Gently flatten the dough and cut it into 12 equal portions with a bench scraper, being careful to keep the dough smooth. Shape each portion into a ball and place on a lined tray with 5 cm spacing. Flatten each ball to about 2 cm thick and 8 cm diameter.
  5. Fill the Buns: Using the back of a glass, press a large 4 cm wide indent in the center of each bun, leaving a 2 cm border around the edge. Whisk the chilled vanilla custard with a balloon whisk, then spoon the custard carefully into the indent of each bun without overfilling to prevent spilling while baking. Brush the sides of the buns with 15 ml milk.
  6. Second Proof: Let the buns rest on the counter for 30 minutes to rise again.
  7. Bake: Preheat the oven to 180°C (356°F). Bake the buns for 20 minutes until golden and cooked through.
  8. Finish: As soon as you remove the buns from the oven, brush their tops with 10 gm melted butter. Transfer the buns to a wire rack to cool before serving.

Notes

  • The tangzhong method creates a softer, fluffier bun texture and helps retain moisture.
  • Ensure the tangzhong is cooled to room temperature before adding it to the dough.
  • Do not overfill the custard to avoid overflow during baking.
  • Keep the dough smooth as much as possible when dividing the portions to ensure an even texture.
  • If dough is too dry, add milk tablespoon by tablespoon instead of all at once.
  • Brush the buns with milk before baking for a shiny crust and with butter after baking for extra richness.
  • Custard can be homemade or store-bought pastry cream; chill well before whisking and filling.

Find it online: https://recipeplenty.com/easy-custard-buns-recipe/