Baked Custard Bun Recipe

Introduction

Baked Custard Buns are soft, fluffy buns filled with a rich, creamy custard that melts in your mouth. This delightful combination of tender bread and smooth custard makes for a perfect treat any time of day. With a slightly sweet top and a delicate crumb, these buns are sure to become a favorite.

Ingredients

• 2 large eggs
• 1 large egg yolk
• 70 g sugar (⅓ cup, or more to taste)
• 15 g corn starch (2 tbsp)
• 20 g cake flour (2 tbsp, can be replaced with all-purpose flour)
• 300 g milk (1¼ cup)
• 1 tsp vanilla paste or extract
• 1 tbsp unsalted butter
• 250 g bread flour (2 cups)
• 50 g cake flour (⅓ cup)
• 30 g sugar (2 tbsp)
• 20 g condensed milk (1 tbsp, can be replaced with honey)
• 80 g cold water (⅓ cup)
• 80 g cold milk (⅓ cup)
• 1 egg (whisked, for dough and brushing)
• 1 tsp instant yeast (ideally SAF instant yeast)
• ½ tsp sea salt
• 30 g unsalted butter (2 tbsp, cut into 4-6 small pieces)
• Pearl sugar (optional, for topping)

Instructions

1. Step 1: In a heat-proof bowl, whisk together 2 large eggs, 1 large egg yolk, 70 g sugar, 15 g corn starch, and 20 g cake flour until smooth.
2. Step 2: Heat 300 g milk in a saucepan until steaming. Pour half into the egg mixture while whisking, then add the rest and whisk well.
3. Step 3: Return the mixture to the saucepan and cook over medium-low heat, whisking slowly and constantly until it begins to thicken and stick to the whisk.
4. Step 4: Whisk faster to fully thicken the custard, then remove from heat and whisk vigorously for 30 seconds for smoothness.
5. Step 5: Stir in 1 tsp vanilla extract and 1 tbsp unsalted butter until combined. Cover with plastic wrap and refrigerate.
6. Step 6: For the dough, add 250 g bread flour, 50 g cake flour, 30 g sugar, 20 g condensed milk, 80 g cold milk, 80 g cold water, 25 g of the whisked egg (about half), and 1 tsp instant yeast to a mixer bowl. Knead on low speed until dough forms.
7. Step 7: Cover the bowl and let the dough rest for 30 minutes (store in fridge if room temperature exceeds 80°F). Meanwhile, soften 30 g unsalted butter cut into pieces.
8. Step 8: Add ½ tsp sea salt to the dough and knead for 30 seconds. Then add butter pieces gradually, kneading until smooth and stretchy (windowpane test passed), about 6-8 minutes.
9. Step 9: Shape the dough into a sticky ball and place in a lightly greased bowl. Cover and let rise in a warm place (80°F-90°F) for 1 to 1.5 hours until doubled.
10. Step 10: Punch down the dough, transfer to a surface, and divide into 8 equal pieces. Shape each into a ball, cover, and rest for 10 minutes.
11. Step 11: Roll each piece into a 3″-4″ round. Place 30-40 g custard in the center, pinch edges at 3 & 9 o’clock, then at 12 & 6 o’clock, sealing tightly all around.
12. Step 12: For semi-circle buns, roll dough into an oval about the size of your hand, place custard in center, lift and fold the top carefully, then pinch edges to seal. Optional decorative cuts can be made on the edges.
13. Step 13: Save leftover custard in a piping bag for topping. Place buns on a baking sheet lined with parchment or silicone, cover with greased plastic wrap, and proof in a warm place for about 1 hour until nearly doubled.
14. Step 14: Preheat oven to 375°F. Brush buns with the remaining whisked egg and pipe custard on top in a swirl pattern. Optionally, sprinkle pearl sugar.
15. Step 15: Bake buns for 12 minutes until golden brown. For custard-topped buns, bake an additional 2 minutes using a convection bake if possible for extra browning.
16. Step 16: Cool buns on a rack for 10 minutes before enjoying.

Tips & Variations

• Use cake flour for a softer custard and dough, but all-purpose flour works well if unavailable.
• Adjust sugar in the custard to your preference for sweetness.
• If dough is too sticky to handle, sprinkle a little bread flour while shaping.
• For richer flavor, replace condensed milk with honey or adjust butter amount slightly.
• Decorative cuts on semi-circle buns add a beautiful touch but keep cuts shallow to avoid custard leakage.

Storage

Store baked custard buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze the buns individually wrapped for up to 1 month. To reheat, warm in an oven at 325°F for 5-7 minutes or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard ahead of time?

Yes, the custard can be made a day in advance and refrigerated. Cover it with plastic wrap directly on the surface to prevent a skin from forming.

What if I don’t have a stand mixer?

You can knead the dough by hand. It will take longer (about 10-15 minutes) to develop gluten and reach the right texture. Be patient and use flour sparingly to prevent sticking.

Baked Custard Bun Recipe

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★★★★★

4.8 from 112 reviews

This Baked Custard Bun recipe combines a silky, creamy custard filling with soft, fluffy bread buns, perfectly baked to golden perfection. The buns feature a rich custard inside and optionally a swirl of custard on top with a sprinkle of pearl sugar, making them an indulgent treat ideal for breakfast or dessert. The recipe involves making custard on the stovetop and creating a yeast-leavened dough kneaded with butter, then baking the assembled buns to a tender crumb and slight crust.

• Author: Ella
• Prep Time: 45 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 buns 1x
• Category: Baking
• Method: Baking
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Custard

• 2 large eggs
• 1 large egg yolk
• 70 g sugar (⅓ cup, adjust to taste)
• 15 g corn starch (2 tbsp)
• 20 g cake flour (2 tbsp, can substitute all-purpose flour)
• 300 g milk (1¼ cup)
• 1 tsp vanilla paste or extract
• 1 tbsp unsalted butter

Bun Dough

• 250 g bread flour (2 cup)
• 50 g cake flour (⅓ cup)
• 30 g sugar (2 tbsp)
• 20 g condensed milk (1 tbsp, can be replaced with honey)
• 80 g cold water (⅓ cup)
• 80 g cold milk (⅓ cup)
• 1 egg (whisked; use 25 g for dough, rest for brushing)
• 1 tsp instant yeast (preferably SAF instant yeast)
• ½ tsp sea salt
• 30 g unsalted butter (2 tbsp, cut into 4–6 small pieces)
• Pearl sugar for topping (optional)

Instructions

1. Making Custard: In a heat-proof mixing bowl, whisk together 2 eggs, 1 egg yolk, 70 g sugar, 15 g corn starch, and 20 g cake flour until smooth. Heat 300 g milk in a saucepan until steaming but not boiling. Pour half the hot milk into the egg mixture, whisking continuously to temper. Add the rest of the milk and whisk well.
2. Cooking Custard: Return the mixture to the saucepan and cook over medium-low heat, whisking slowly and constantly. As it thickens and starts sticking to the whisk, whisk faster until thickened to a smooth custard consistency. Remove from heat and whisk vigorously for 30 seconds.
3. Finalizing Custard: Stir in 1 tsp vanilla extract and 1 tbsp unsalted butter until melted and combined. Transfer to a bowl, cover with plastic wrap touching the surface, and chill in the refrigerator.
4. Preparing Bun Dough: In a stand mixer bowl, combine 250 g bread flour, 50 g cake flour, 30 g sugar, 20 g condensed milk, 80 g cold milk, 80 g cold water, 25 g whisked egg (about half one egg), and 1 tsp instant yeast. Knead on low speed until dough forms. Cover and let rest 30 minutes (or refrigerate if room temp above 80°F).
5. Adding Salt and Butter: After resting, add ½ tsp sea salt and knead for 30 seconds. Add 30 g unsalted butter pieces one at a time, kneading until dough is smooth and passes windowpane test, about 6-8 minutes total mixing time.
6. First Rise: Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot (80°F-90°F) for 1 to 1.5 hours until doubled in size.
7. Dividing Dough: Turn dough out onto surface and divide into 8 equal portions. Shape each into a ball, cover with greased plastic wrap, and rest for 10 minutes.
8. Filling and Shaping Buns: Roll each dough ball into a 3-4 inch circle. Place 30-40 g custard in center. Pinch dough edges together in pairs (3 & 9 o’clock, then 12 & 6 o’clock) and then pinch all seams tightly, enclosing custard completely. For semi-circle buns, roll into an oval, place custard in center, fold dough over and pinch edges before making decorative cuts.
9. Proofing Buns: Place shaped buns on a baking sheet lined with parchment or silicone mat. Cover with greased plastic wrap and proof in warm place about 1 hour until nearly doubled.
10. Preheating Oven and Egg Wash: Preheat oven to 375°F in the last 10 minutes of proofing. Brush buns lightly with leftover whisked egg mixture.
11. Decorating: Pipe remaining custard in a swirl on top of buns or sprinkle with pearl sugar. Make shallow decorative cuts if desired, avoiding cutting through to custard.
12. Baking: Bake buns for 12 minutes or until golden brown. For buns with custard on top, add 2 minutes of convection bake if available for enhanced browning.
13. Cooling: Transfer buns to cooling rack and let cool for 10 minutes before serving to enjoy the soft, creamy texture.

Notes

• Adjust sugar in custard according to your preferred sweetness.
• If dough is too sticky to handle after kneading, sprinkle a little bread flour and knead briefly.
• Ensure custard is fully cooled before assembling buns to prevent melting dough.
• Store any leftover custard in an airtight container in the fridge for up to 3 days.
• Use instant yeast for best rising results; otherwise, adjust proofing times accordingly.
• Room temperature between 80°F to 90°F is ideal for dough proofing for optimal rise and texture.
• Pearl sugar adds a nice crunch and aesthetic on top but is optional.

Keywords: custard bun, baked custard buns, soft bread buns, creamy custard filling, Asian bakery style, sweet buns, homemade buns