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Delight in these Custard Cream Buns, soft and fluffy buns stuffed with a luscious custard filling that melts in your mouth. Perfect for a comforting snack or a sweet treat any time of day, these buns bring a bakery-fresh taste right to your home.
Custard Cream Buns are an indulgent combination of fluffy bread and rich, creamy custard filling that’s simply irresistible. Whether you’re craving something sweet for breakfast or a cozy snack in the afternoon, these buns deliver the perfect blend of light texture and creamy goodness. With this recipe, you'll learn how to get that delicate golden-brown crust and soft custard-filled interior that's perfect with a cup of tea or coffee.
What Makes Custard Cream Buns So Special?
Imagine a warm, pillowy bun filled with smooth, velvety custard that brings just the right balance of sweetness. That’s the magic of Custard Cream Buns! Plus, making these buns yourself means you can control the sweetness and even experiment with different flavors!
Baking these buns at home is not just about getting a delicious treat, but also enjoying the entire baking process—kneading, shaping, and finally, watching them rise into fluffy perfection. These buns are made with simple ingredients like flour, eggs, and custard, but the result is an absolute delight. They're also free of artificial preservatives you might find in store-bought versions, making them a fresher, healthier alternative.
The custard inside is rich in egg yolks, which are a great source of protein and vitamins. Meanwhile, the bread itself is made with simple ingredients, keeping additives to a minimum. You can enjoy these buns knowing they’re a treat made with love and wholesome ingredients. The concept of custard-filled bread comes from various baking traditions, and it's well-loved throughout East Asia. The smooth, sweet filling combined with soft bread is reminiscent of classic Japanese and Korean baked goods, known for their attention to detail and delightful flavor combinations.
Recipe for Custard Cream Buns
(Serving Size: Makes 9 buns, approx. 330g of custard total)
Ingredients
For the Buns
- Bread Flour: 300 g (2½ cups)
- Sugar: 50 g (¼ cup)
- Salt: 4 g (¾ teaspoon)
- Dry Yeast: 5 g (1½ teaspoons)
- Egg: 55 g (1 large)
- Milk (lukewarm): 50 g (3 tablespoons + 1 teaspoon)
- Water (lukewarm): 70 g (5 tablespoons)
- Butter (thinly sliced): 30 g (2 tablespoons)
For the Egg Wash
- Egg: 55 g (1 large)
- Milk: 10 g (2 teaspoons)
Custard Cream Filling
- Custard Cream: 330 g (Check out the custard cream recipe available on my blog.)
Instructions
Prepare the Dough
- In a mixer bowl, add 300 g (2½ cups) of bread flour, followed by 50 g (¼ cup) of sugar, 4 g (¾ teaspoon) of salt (ensuring it doesn’t touch the yeast directly), and 5 g (1½ teaspoons) of dry yeast. This prevents the salt from inhibiting the yeast activity.
- Add 55 g (1 large) egg, 50 g (3 tablespoons + 1 teaspoon) of lukewarm milk, and 70 g (5 tablespoons) of lukewarm water.
- Mix on low speed for 3 minutes, then switch to medium-low speed for another 2 minutes.
- Add 30 g (2 tablespoons) of thinly sliced butter and continue mixing on medium-low speed for 15-20 minutes, until the dough becomes smooth and elastic.
First Proofing
- Move the dough into a lightly greased bowl, cover it, and let it proof for about 1 hour or until it doubles in size.
Divide and Shape
- After the first proofing, divide the dough into 9 equal pieces, approximately 60 g each.
- Shape each piece into a round ball, cover, and let them rest for 15 minutes.
Fill and Shape the Buns
- Lightly flour your working surface, then take each dough ball and flatten it into an oval shape.
- Place approximately 36 g of custard cream into the center, fold the edges over like a dumpling to enclose the filling, flip it over, and press gently to seal.
- Place each bun seam-side down on a baking tray lined with parchment paper, leaving enough space between them.
Second Proofing and Egg Wash
- Cover the buns and let them proof for another 30-40 minutes.
- Meanwhile, prepare the egg wash by combining 55 g (1 large egg) and 10 g (2 teaspoons) of milk. Use a sieve to remove the chalaza (the white stringy part) for a smoother wash—this step ensures a shiny and even surface without any lumps.
Bake
- Preheat your oven to 180°C (356°F).
- Brush each bun with the egg wash, then bake for 15-18 minutes or until golden brown.
Tips for Making Custard Cream Buns
Ingredient Substitutes:
- If you’re lactose intolerant, use a dairy-free milk alternative like almond or oat milk.
Make Ahead Tips:
- You can make the custard cream ahead of time and store it in the refrigerator for up to 2 days.
- The buns can also be shaped and filled, then frozen before the second proofing. Thaw overnight in the refrigerator and proceed with proofing before baking.
Perfect Texture:
- Knead the dough until it’s soft and elastic—this ensures the buns will be light and fluffy after baking.
- During the second proofing, ensure the buns are in a warm place for the best rise.
Wrapping Up
Custard Cream Buns are not just a treat; they’re an experience. The combination of fluffy bread and creamy custard will make your kitchen smell like a cozy bakery. I hope you give these a try and feel that same sense of comfort and joy I do every time I bake them.
If you’ve tried this recipe, I’d love to see your version! Please share your creations and let me know your favorite tweaks or flavors.
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