Custard Buns


Custard buns are soft milk bread filled with a creamy custard filling in the centers. They are delightful soft buns that make perfect snacks or breakfasts.


For the milk bread

  • 2/3 cup heavy cream
  • 1 cup plus 1 tbsp milk
  • 1 large egg
  • 1/3 cup sugar
  • 4 cups all-purpose flour
  • 1 tbsp active dry yeast
  • 1 and 1/2 tsp salt

For the custard filling

  • 2 large eggs lightly beaten
  • 1/8 cup all-purpose flour
  • 1/8 cup cornstarch
  • 3/4 cup sugar
  • 1 cup milk
  • pinch of salt
  • 3 tbsp butter

For the egg wash

  • 1 tbsp milk
  • 1 large egg


Make the custard filling

  1. Sift together cornstarch and flour. Using a whisk, combine the beaten eggs and the flour mixture until the powders are dissolved. In a medium saucepan over medium heat, stir together milk, sugar and the salt. Once the sugar and salt are dissolved, add in the egg mixture and keep stirring everything until the mixture thickened up into a paste consistency. This should take about 12-15 minutes. Remove from heat and stir in butter.

Make the milk bread

  1. Combine milk and cream in a large microwaveable bowl and heat in the microwave for 30 seconds at a time until it reaches 115 F. In the bowl of a stand mixer, add the ingredients in the following order : cream and milk mixture, egg, sugar, flour, yeast and salt. Attach the dough hook and run the mixer, starting on low just to initially wet the dry ingredients.
  2. Turn speed to medium and run the mixer for 15 more minutes. Scrape the sides and bottom of the bowl occasionally. In about 7-10 minutes into the mixing, you will see the dough starting to gather into the center and attaching itself into the dough hook. If your dough looks like it is not coming together at this point, sprinkle a little amount of flour (about half a teaspoon at a time) into the bowl and continue mixing. You can add up to two tablespoon of flour and you should soon see the dough starting to gather in the center of the bowl. As you approach the 15 minutes mark, you should hear the dough slapping the sides of the bowl as it clings to the dough hook. This is a good sign that your dough is ready for proofing.
  3. Gather the dough into a ball, sprinkle a little bit of flour into a bowl and place the ball of dough inside it. Cover the bowl with kitchen towel and set it on a warm place for one hour to one hour and a half, until size of the dough is doubled. Meanwhile, Grease a baking pan with butter. After the dough has risen, return it into the mixer with the dough hook and mix on medium for 5 more minutes.
  4. Divide the dough in half. Wrap the other half with plastic and store in the fridge for use within three days or store in the freezer. Divide the remaining half of dough into ten equal portions. Using your palms, shape each portion into a ball then flatten it into a disc with a diameter of 4-5 inches. Spoon 1 tablespoon of filling into the center of the disc and wrap the dough around it. Reserve about 1/4 cup of the filling for piping the top of the buns. Seal the edges of the dough underneath and place each assembled dough in the greased baking pan. Leave about an inch of space in between the dough to allow room for their rising. Cover the pan with a kitchen towel and let rise for another hour until doubled in size. After the rolls have risen, pour the remaining filling in a piping bag with a small circular tip. Pipe the custard filling in circular patterns on top of the buns.
  5. Preheat oven to 375 F. Make the egg wash by beating together 1 tbsp of milk and 1 egg. Brush the surface of the assembled dough with the egg wash. Bake the rolls in the 375 F oven for 10-12 minutes. The surface should be golden and a thermometer should register 200 F. Store leftovers in a covered container at room temperature and re-heat in the microwave for 10-12 seconds, if desired.