Vanilla Custard Buns I’d Love to Sell in a Bakery 👩🏻🍳💕
Vanilla Custard Buns
Makes 7 buns
1. Bread Dough
200g all-purpose flour
20g sugar
3g salt
3g instant dry yeast
140g milk
20g unsalted butter
A little egg wash
Method
Mix milk, sugar, and yeast together.
Add the flour, sugar, salt and begin kneading.
Once the dough starts to become smooth, add the butter.
Continue kneading, adding the remaining milk little by little if needed.
Knead until smooth and elastic.
Shape into a ball, cover, and proof until nearly doubled in size.
At 25–26°C, this takes about 60–75 minutes.
2. Custard
200g milk
40g 2 Egg yolks
40g sugar
16g cornstarch
10g unsalted butter
1/2 vanilla bean (or 2g vanilla paste)
Method
Mix the egg yolks and sugar, then whisk in the cornstarch.
Heat the milk with vanilla bean until just before boiling.
Gradually whisk the warm milk into the yolk mixture.
Strain back into the saucepan and cook over medium heat, whisking constantly.
Once thickened and bubbling, cook for about 30 seconds more.
Remove from the heat and mix in the butter.
Spread into a wide, shallow container and cover with plastic wrap touching the surface.
Chill completely in the refrigerator.
✨ Tip: Spreading the custard into a shallow container helps it cool faster.
3. Divide & Rest
Once the first proof is complete, gently deflate the dough.
Divide the dough into 7 equal pieces.
Shape into balls, cover, and let rest for 15 minutes.
4. Shape
Roll each piece into a 9–10 cm circle.
Place into an 8 cm baking cup and press the center down to create a bowl shape.
Keep the center thin and wide, leaving a thicker border.
✨ Tip: Shape them like small pizzas with plenty of room in the center
✨ If you want to make them without cups, check out my blueberry bun video:
• Soft Blueberry Cream Cheese Buns | Easy Ha…
5. Second Proof
Proof until about 1.5 times in size.
(At 25°C, this takes about 35–50 minutes)
✨Meanwhile, whisk the chilled custard until smooth and transfer it to a piping bag.
6. Fill with Custard
After proofing, gently press the center down again if it has puffed up.
Lightly brush egg wash around the outer edge.
Pipe the custard into the center, keeping it wide and low.
7. Bake
Conventional oven
350°F for about 15–17 minutes
Unox convection oven
330°F for about 13–15 minutes
⭐️ Simple Syrup ⭐️
20g sugar
20g water
Microwave the sugar and water until the sugar is completely dissolved.
Brush a thin layer of warm syrup over the buns as soon as they come out of the oven.
Sprinkle with coconut if you like.