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Creamy Custard Buns Recipe Easy Soft Fluffy Dough Tutorial

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Soft, fluffy buns filled with smooth, creamy homemade custard. Perfect for brunch, snacks, or a comforting treat with a nostalgic twist.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour, sifted
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ¼ cup (50g) granulated sugar
  • 1 cup (240ml) whole milk, warm (about 110°F/43°C)
  • 4 tablespoons (55g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ teaspoon salt
  • 1 ½ cups (360ml) whole milk (for custard)
  • ½ cup (100g) granulated sugar (for custard)
  • 4 large egg yolks
  • 3 tablespoons (24g) cornstarch
  • 2 tablespoons (28g) unsalted butter, softened (for custard)
  • 1 teaspoon pure vanilla extract

Instructions

  1. Activate the yeast: Warm 1 cup (240ml) whole milk to about 110°F (43°C). Stir in 1 teaspoon sugar and sprinkle 2 ¼ teaspoons active dry yeast on top. Let sit 5-10 minutes until frothy.
  2. Make the dough: In a large bowl or stand mixer, combine 3 ½ cups sifted flour, ¼ cup sugar, and ½ teaspoon salt. Add activated yeast mixture, 2 eggs, and 4 tablespoons softened butter. Mix until dough forms.
  3. Knead the dough: Knead by hand or with dough hook for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky. Add flour if too sticky.
  4. First rise: Place dough in greased bowl, cover, and let rise in warm spot until doubled, about 1 hour.
  5. Prepare custard filling: Whisk 4 egg yolks, ½ cup sugar, and 3 tablespoons cornstarch until smooth. Heat 1 ½ cups milk until simmering. Slowly pour hot milk into egg mixture, whisking constantly to temper eggs.
  6. Cook custard: Return mixture to saucepan, cook over medium-low heat stirring constantly until thickened. Remove from heat, stir in 2 tablespoons butter and 1 teaspoon vanilla. Cover surface with plastic wrap and chill until cool.
  7. Shape buns: Punch down dough, divide into 12 pieces (~70g each). Flatten each piece, place 1 tablespoon chilled custard in center, pinch edges to seal, shape into balls. Place seam side down on parchment-lined baking sheet.
  8. Second rise: Cover buns and let rise until puffy, 30-40 minutes. Preheat oven to 350°F (175°C) during last 10 minutes.
  9. Bake: Bake buns at 350°F (175°C) for 15-18 minutes until golden and cooked through. Avoid over-baking.
  10. Cool and serve: Cool buns on wire rack for 10 minutes. Serve warm for best custard texture.

Notes

Use fresh eggs and whole milk for creamiest custard. Chilling custard before filling helps it hold shape. Be gentle sealing buns to avoid custard leaks. Let buns rest after baking for best texture. Milk temperature for yeast activation should be about 110°F (43°C).

Nutrition

Keywords: custard buns, creamy custard, soft buns, fluffy dough, homemade custard, easy baking, sweet buns, snack recipe

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