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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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/baked-custard-bun-recipe/