CUSTARD CREAM BUNS

Modestly sweet and super delicious buns topped with vanilla custard in the middle for a great breakfast treat or snack.

INGREDIENTS

For the custard cream

2 egg yolks

3 tablespoon fine sugar

140 ml fresh milk

2 tablespoon all-purpose flour

1 teaspoon vanilla extract

For the bun dough

1 and 1/3 cup all-purpose flour

1/8 cup sugar

1/4 teaspoon salt

1/2 teaspoon instant yeast

100 ml fresh milk

1 tablespoon unsalted butter, at room temperature

1 egg for egg wash

INSTRUCTIONS

In a saucepan, combine egg yolks and sugar. Whisk well.

Next add the milk and whisk . Then add the flour using a sieve to the mixture. Whisk well with no lumps.

Now cook this mixture over medium-low heat, stirring consistently until the mixture becomes thicker. Remove from heat and transfer to a clean bowl to let it cool. Transfer to a piping bag and set aside.

Now for the bun, put all the dough ingredients (except butter) and in a mixing bowl of a stand mixer or with a hand mixer and knead for 3 – 5 minutes or till the dough comes together. Add in the butter and continue kneading for another 12 – 14 minutes or until dough pulls away from the sides of the bowl and can be stretched into membrane. If the dough is too dry, add 1 tablespoon of milk at a time.

Let it rise in a warm place for 1 hour or until double in size in a large greased bowl, covered with cling film or a damp kitchen towel.

When the dough has doubled in size, turn it out onto a lightly floured surface. Knead to release air bubbles and divide the dough into 6 equal parts.

Shape each portion into ball and place on a baking tray lined with parchment paper, leaving about 5 cm between each. Flatten each with the palm of your hand until about 2 cm thick and 8 cm in diameter.

Use back of a glass to make a large indent (about 4 cm wide) in the center of the buns, leaving a 2 cm border. Dip the back of the glass in flour before you make the dent.

Pipe the custard into the center of this dough making sure not to overfill them as the custard might over flow over the bun while baking.

Cover with cling film and let this rest for another 60 minutes.

Brush the eggwash on the dough and bake at 180* C for 20 minutes or until golden.

Transfer onto a wire rack to cool.

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