Custard Bun Recipe
Make Custard Bun Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sweet Yeasted Dough
Vanilla Custard Filling
Finish & Assembly
Method
Sweet Yeasted Dough
- 1
Activate and mix
In a large mixing bowl or the bowl of a stand mixer, combine lukewarm water (about 105–115°F / 40–46°C) and whole milk. Stir in 1 tablespoon of the granulated sugar (from the dough portion) and sprinkle the instant dry yeast over the liquid. Let sit 5–8 minutes until foamy. If using a stand mixer, fit with the dough hook.
- 2
Develop dough
Add the remaining 2 tablespoons sugar, the egg, softened butter, salt, and about 2 cups of the flour to the yeast mixture. Mix on low speed (or with a wooden spoon) until combined. Gradually add remaining flour, 1/4 cup at a time, until a soft, slightly tacky dough forms (approximately 3.0 cups total). Knead by machine for 6–8 minutes or by hand 10–12 minutes until smooth, elastic, and slightly springy.
- 3
- 4
Shape buns
Punch down the risen dough and turn onto a lightly floured surface. Divide into 12 equal pieces (about 55–60 g each). Roll each piece into a smooth ball and cover with a towel to relax for 10 minutes before filling.
Vanilla Custard Filling
- 5
Warm dairy
In a small saucepan, combine 1 1/4 cups whole milk and 1/4 cup heavy cream. Warm over medium heat until just below simmer — small bubbles will form at the edge and it will be steaming. Do not boil.
- 6
Mix yolks and dry ingredients
While the milk warms, whisk together the 3 egg yolks, 1/2 cup granulated sugar, and 3 tablespoons cornstarch in a medium bowl until the mixture is pale and smooth with no lumps.
- 7
Temper and thicken
Slowly drizzle about 1/3 cup of the hot milk into the yolk mixture while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk. Return to medium-low heat and whisk continuously until the mixture thickens noticeably and comes to a gentle boil — about 2–4 minutes. Continue whisking 30–60 seconds once it starts bubbling to cook the cornstarch.
- 8
Finish custard
Remove the saucepan from heat. Whisk in 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, and a pinch of salt until smooth. Transfer the custard to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator at least 1 hour (or until firm enough to pipe).
Assembly & Baking
- 9
Fill buns
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Prepare the chilled custard by stirring to loosen; transfer to a piping bag fitted with a medium round tip or a zip-top bag with a corner cut. Take each relaxed dough ball, flatten into a 3-inch disk, place about 1 to 1 1/2 tablespoons of custard in the center, then gather the dough around the custard and pinch to seal forming a smooth bun. Place seam-side down on the prepared baking sheet, spacing about 1 1/2 inches apart. Repeat for all buns.
- 10
Second rise
Cover the shaped buns lightly with plastic wrap or a clean towel and let rise at room temperature until puffy, about 30–40 minutes. They should appear noticeably increased in size but not doubled.
- 11
Egg wash and bake
Brush the tops gently with the beaten egg wash (one large egg mixed with 1 tablespoon water). Bake in the preheated 350°F (175°C) oven for 14–18 minutes, rotating the pans halfway through, until the buns are golden brown on top.
- 12
Cool and finish
Remove the buns from the oven and transfer to a wire rack to cool slightly. If desired, dust lightly with powdered sugar before serving. Serve warm or at room temperature. Leftover buns keep in an airtight container in the refrigerator for up to 3 days; warm briefly before serving.