These light, fluffy, sweet custard buns are reminiscent of something from an old-school bakery. You can make the dough ahead of time and leave it in the fridge until it’s time to roll and bake – just be sure to give yourself enough time for the second proving.
- 4 cups (640g) bread flour
- 1/2 cup caster sugar
- 1 tsp salt
- 2 1/2 tsp (10g) instant yeast
- 1 1/4 cups milk
- 100g unsalted butter, melted
- 2 tsp vanilla essence
- 2 eggs, lightly beaten
- 300ml thickened cream
- 50g instant pudding mix
- 1 egg, lightly beaten (extra)
- Icing sugar, to dust
- In the bowl of a stand mixer with the dough hook attached, combine flour, sugar, salt and yeast. Heat milk until it is lukewarm (approximately 40 degrees), then stir through melted butter and vanilla. Add to mixer bowl with beaten eggs and mix for 5-6 minutes until dough is smooth and elastic. You might need to scrape the sides down once or twice.
- Alternatively, mix wet ingredients into dry ingredients with a wooden spoon until you have a sticky mixture, then turn out onto a floured surface and knead by hand for 10 minutes until dough is smooth and elastic.
- Transfer to an oiled bowl, cover with plastic wrap and a tea towel and place in a warm place for 1 hour until dough has more than doubled in size. At this stage you can refrigerate the dough until you are ready to use it.
- To make custard, place cream in the bowl of a stand mixer and sprinkle over the pudding mix. Whisk for 2-3 minutes until thick. Alternatively, you can use hand-held beaters. Refrigerate until ready to use.
- Preheat oven to 180C. Line a large flat baking tray with baking paper.
- Turn dough out onto a floured surface and knead lightly. Divide into 12 equal portions (each will weight approximately 110g). Form each portion into a smooth even ball. Place on prepared tray so that the balls are evenly space. Cover with a tea towel and leave in a warm place to rise for 30 minutes.
- Use a small spoon or ice-cream scoop to press an indentation into the top of each bun. Scoop a dollop of custard into the indentation. Brush the dough with beaten egg. Bake for 20 minutes until golden.
- Dust with icing sugar and serve.