Steamed Custard Buns Recipe

Activate yeast

In a small bowl combine warm milk, warm water, and 1 tablespoon of the granulated sugar. Sprinkle the instant dry yeast over the surface and let sit 5–10 minutes until foamy. If it doesn't foam, yeast may be inactive—start again with fresh yeast.

In a large mixing bowl, combine the all-purpose flour, remaining 1 tablespoon granulated sugar, and salt. Make a well in the center.

Pour the foamed yeast mixture and vegetable oil into the flour. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead the dough by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or use a stand mixer with a dough hook on medium speed for 6–8 minutes.

Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let proof in a warm place until doubled in size, about 60–75 minutes.

After the first rise, gently punch down the dough and transfer to a lightly floured surface. Divide into 12 equal pieces (about 70–75 g each). Cover loosely and let rest 10 minutes to relax the gluten.

In a small bowl whisk the cornstarch with 1–2 tablespoons of the whole milk to make a smooth slurry (no lumps).

In a saucepan over medium heat, combine the remaining milk and granulated sugar. Stir until sugar dissolves and milk is warm but not boiling.

In a separate bowl lightly whisk the egg yolks. Temper the yolks by slowly adding about 1/4 cup of the warm milk mixture while whisking constantly.

Pour the tempered yolks back into the saucepan with the warm milk, then add the cornstarch slurry and a pinch of salt. Cook over low–medium heat, stirring constantly with a spatula, scraping the bottom, until the mixture thickens to a pudding consistency (about 3–5 minutes). Do not boil vigorously or the eggs may curdle.

Remove from heat and stir in unsalted butter and vanilla extract until smooth. Taste and adjust sweetness if needed.

Transfer the custard to a bowl, cover surface with plastic wrap to prevent a skin, and chill in the refrigerator until firm enough to handle, at least 1 hour. For quicker cool, spread in a shallow dish to accelerate chilling.

When the custard is chilled and the dough pieces have rested, prepare your work surface. Lightly oil your palms (about 1 teaspoon vegetable oil) to prevent sticking.

Flatten one dough piece into a 4-inch (10 cm) circle with the center slightly thicker than the edges. Place about 1.5 to 2 tablespoons of chilled custard in the center of the dough. Do not overfill—leave at least a 1/2 inch border.

Gather the edges of the dough up and over the filling, pleating and pinching to seal at the top. Pinch tightly so there are no gaps. Smooth the seam and roll gently to form a neat ball. Repeat with remaining pieces. You should have 12 buns.

Place each bun seam-side down on a piece of cornstarch-dusted parchment square (or a small parchment/cornstarch disk). Arrange buns on steaming trays or bamboo steamer baskets, leaving 1–2 inches between buns for expansion.

Cover the arranged buns loosely with a clean towel and allow a short second proof for 20–25 minutes at room temperature until slightly puffy. Do not overproof or the buns may collapse during steaming.

Meanwhile bring about 4 cups of water to a rolling boil in your steam pot. Reduce to a gentle boil. Line your steamer with parchment or cabbage leaves if desired to prevent sticking.

Place the steamer basket over the boiling water and steam the buns in batches if necessary. Cover and steam on high heat for 12–14 minutes. After steaming, turn off the heat and leave the lid on for 2–3 minutes to prevent sudden collapse from a cold draft.

Remove the lid and carefully transfer buns to a cooling rack. Serve warm or at room temperature. Steamed custard buns are best eaten the day of making; re-steam briefly (1–2 minutes) to refresh.