Custard buns are soft milk bread filled with creamy custard filling in the centers. They are delightful soft buns that make perfect snacks or breakfasts.
Bread, bread on the blog again.
It may seem to you that I am slathering the blog with bread recipes lately, and I have no argument with that. From last week’s recipe, the Ube bread rolls, we now have these custard buns that filled our house once more with the wonderful aroma of fresh bread baking in the oven.
These buns are soft and slightly sweet, and they are actually the same buns from the milk bread recipe I posted weeks back. I find the recipe so versatile and easy to make that I have been experimenting on incorporating delicious elements to it. This time, the addition of custard filling makes them even more special.
The sight of golden bread and light brown pastries make my heart jump and these custard buns are no exception. Seeing them bake beautifully inside the oven fills me with glee that I find myself wanting to bake bread over and over again.
I am hooked to it. The process, the smell, the sight and yes, the carbs.
Making the bread is a simple process. You start off by heating the milk and heavy cream mixture to a temperature of 115 F. Then you add the ingredients in a specific order stated in the recipe. You are going to knead the dough on the stand mixer here. A good 15 minutes of kneading time ensures you have a dough with properly developed structure.
The dough will start off as a sticky and shaggy mass. After 15 minutes of kneading, the dough should be smooth and has lost its stickiness, but when you touch it, it should still feel a little bit tacky. It will also gather itself in the center of the mixing bowl, cleaning the sides of the bowl as the mixer runs and attaching itself to the dough hook.
For the custard filling, dissolve flour and cornstarch into beaten eggs, then cook it in a sauce pan over medium heat together with the milk, salt and sugar. As you cook this, it is important to keep stirring until the mixture turns into a thick, creamy paste. Then for a final, delicious touch, stir in butter to the custard.
The custard filling blends beautifully with the bread each time you bite. It add notes of sweetness and creaminess to the bread. I always grab one of this buns for a quick fill me up during the day, and of course, they are perfect with a mug of your hot drink for breakfast.
The filling recipe is enough for half the dough in the recipe to yield about ten buns. You can store the other half of dough in the fridge and use it within three days, or you can store it in the freezer for later use. You can bake them without filling, like in this recipe, or you can make another batch of the custard filling to elevate things up.
Either way, bake the bread and make your house smell good, then enjoy soft, warm and fresh bread out of the oven.
These buns are best enjoyed within two days of baking, and you can also warm them up for 12 seconds or so in the microwave, if you desire.
I hope you enjoy these as much as I did. And if you think you still don’t have enough bread in your life, or if you enjoy baking bread, stay tuned for I have more bread lined up here in the blog for the coming weeks.
See you around!