Custard Bun

A very tasty ideal drip.
4 servings
20 min
30 min
Very Easy



1) For Crustard a) :


  • For the custard, boil the milk with sugar until sugar dissolve but not boiling. Meanwhile, mix the egg yolks and bread flour to become a thick paste but no lumps. Add two tablespoon of milk if you find it too dry to mix.
  • Pour the dissolve warm sugar milk into the egg yolks mixture, pour little by little and mix with a hand whisk until everything combine. Then, pour back the mixture into the cooking pan.
  • Cook in very low heat and keep stirring until it thicken. Transfer to a plate and cover with cling wrap and chill for 60 minutes.
  • Mix ingredients (B) and half of the custard until it become a smooth dough. Add in butter and continue to knead until it become a smooth and elastic dough.
  • Place the dough into a clean bowl and cover with cling wrap to proof for 80 minutes. Divide the dough into 9 portions. Let the dough rest for 15 minutes.
  • Roll each dough into ball shape and proof for 60 minutes.
  • Egg wash the doughs then pipe some custard on the doughs. Bake at 190'C preheated oven for 25 minutes until golden brown.


Custard Bun, photo 1
Custard Bun, photo 2


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