Name: Custard Buns Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: Asian
Ingredients: 1 tbsp active dry yeast; ¼ cup warm water (105-115 F); 2/3 cup whipping cream; 2/3 cup warm milk; 1 large egg; 1/3 cup sugar; 1 and 1/2 tsp salt; 4 cups all-purpose flour (plus up to 5 tbsp extra); 4 egg yolks (lightly beaten); 1/3 cup all-purpose flour; 1/2 cup sugar; 1 ¼ cup milk; 6 tbsp butter; 1 tsp vanilla extract; 2 tbsp melted butter

Jump to Recipe

If you’ve never experienced the pillowy magic of Custard Buns, you’re in for a heartwarming treat that’s part bakery comfort, part irresistible dessert. These golden baked milk bread rolls are generously filled with a silky, homemade vanilla custard, creating a contrast between fluffy dough and creamy center that’s pure joy from the first bite. Whether you’re indulging at breakfast, bringing a showstopper to brunch, or sneaking a late-night snack, Custard Buns have a way of gathering smiles around the table and making any occasion feel just a little more special.

Ingredients You’ll Need

This recipe uses only simple, everyday ingredients, but don’t let that fool you—each one plays a crucial role in crafting those soft layers and that luscious, signature custard. Pay attention to the details for the best texture, color, and flavor!

Active dry yeast: The essential ingredient to get that beautiful, airy rise in the buns—make sure it’s fresh for pillow-like results.
Warm water (105-115 F): Helps activate the yeast to ensure a lively, well-leavened dough.
Whipping cream: Enriches the bread for a softer crumb and a richer taste—don’t skip it!
Warm milk: Adds moisture, softness, and that subtle milky sweetness classic to milk bread.
Large egg: Brings structure and tenderness; room temperature eggs blend best.
Sugar: Feeds the yeast, sweetens both bread and custard, and lends that golden hug to the crust.
Salt: Enhances flavor and balances out the sweetness of the custard filling.
All-purpose flour: Forms the framework for the fluffy dough—have a little extra on hand for kneading.
Egg yolks (for custard): The secret to that deep, rich yellow color and creamy custard texture.
Extra all-purpose flour (for custard): Thickens the filling, ensuring it won’t ooze out.
Additional sugar (for custard): Sweetens the silky center just right.
Milk (for custard): Softens and smooths the custard while melding all flavors together.
Butter: Makes both bread and custard rich—don’t hold back, it’s all for flavor and gloss!
Vanilla extract: Gives that classic, warm aroma to the custard—always use pure vanilla for best flavor.
Melted butter (for brushing): Brushed on warm buns for a glossy, tempting finish you can’t resist.

How to Make Custard Buns

Step 1: Proof the Yeast

Get things started by combining your warm water (not too hot!) with the active dry yeast and just a pinch of sugar in the bowl of a stand mixer. Let it hang out for about 5 minutes. You’ll know it’s ready when the surface is foamy and smells lightly yeasty—this step is crucial for those cloud-like Custard Buns.

Step 2: Make the Dough

Add in your warm milk, whipping cream, the rest of the sugar, the egg, and salt. Give everything a quick stir just to get acquainted. Attach the dough hook, because things are about to get cozy and smooth as we start the journey to fluffy perfection.

Step 3: Knead Until Smooth

Add the flour thoughtfully: one cup at a time, letting each addition blend in before adding more. When you get to the last cup, start slowly and let the mixer run for a good 5 to 8 minutes. You want the dough to become a soft mass, beginning to pull away from the sides. Then crank up the speed a little more for another 5 to 7 minutes—listen for the cheerful slapping sound! Add up to 5 tablespoons extra flour as needed, just until the dough is shiny, smooth, and elastic.

Step 4: First Rise

Shape your dough into a ball, nestle it in a greased bowl, and cover with a clean towel. Now’s your chance to relax—let it rise for 1 and 1/2 hours or until doubled. While your dough puffs up, get ready for the creamy magic: the custard filling.

Step 5: Make the Custard Filling

In a saucepan, whisk together flour, sugar, and milk until no lumps remain. Cook it over medium, stirring constantly, until bubbles form at the edges. Carefully temper the egg yolks with a bit of the hot milk mixture, then whisk everything back into the pot. Cook until thickened to a paste-like consistency, then remove from heat and add the butter and vanilla extract for that gorgeous shine and heady aroma. Let it cool completely—patience pays off!

Step 6: Shape and Fill the Buns

Once your dough is ready, gently punch it down and shape into a log. Slice into 16 equal pieces. Flatten each piece, add a spoonful (or two!) of custard in the center, then gather and pinch the edges closed, twisting the seams to seal. Turn them seam-side down for that bakery look.

Step 7: Second Rise and Arrange

Arrange your stuffed buns in a parchment-lined 9×13 inch baking pan, leaving a bit of space for their next rise. Cover with a towel and let sit for 40 minutes to 1 hour, until they’re puffed and cozy, mingling together just a bit. If you saved extra custard, add it to a piping bag with a round tip for the beautiful spiral finish on top of each bun.

Step 8: Bake and Finish

Preheat the oven to 350 F. Pipe decorative swirls of custard on top, then bake for 25 to 30 minutes until golden and fragrant. Once out of the oven, brush each bun with melted butter for an irresistible shine. Serve warm so the creamy filling oozes just so—utter comfort in every bite.

How to Serve Custard Buns

Garnishes

The best Custard Buns need very little dressing up, but a light dusting of powdered sugar, a little extra drizzle of vanilla glaze, or even a sprinkle of toasted coconut can turn these into pure bakery bliss. Let your toppings reflect your mood—simple or celebratory!

Side Dishes

Pair Custard Buns with a pot of rich black tea, a frothy latte, or even a chilled glass of milk for maximum comfort. For brunch, these buns play especially well alongside fresh fruit, tart yogurt, or a handful of juicy berries to balance their creamy sweetness.

Creative Ways to Present

For parties and gatherings, serve Custard Buns in a big basket lined with a sunny tea towel, or arrange them on a cake stand dusted with powdered sugar for that wow factor. Want to get extra-fancy? Split them open and add a dollop of whipped cream or berries to the center just before serving—absolutely unforgettable!

Make Ahead and Storage

Storing Leftovers

If you somehow manage not to eat every last one, store cooled Custard Buns in an airtight container at room temperature for up to a day, or refrigerate for up to 3 days. Keep in mind that refrigeration can firm up the crumb, so a quick warm-up is always welcome before serving again.

Freezing

To freeze, let your Custard Buns cool completely, then wrap them individually in plastic wrap and place in a zip-top freezer bag. They’ll keep well for up to 1 month. When you’re ready to enjoy, simply thaw overnight in the refrigerator or on the counter.

Reheating

Bring back that just-baked goodness by warming leftover buns in a 300 F oven for about 8 to 10 minutes. If reheating from frozen, add a few extra minutes. The microwave also works for a quick fix—just 10 to 15 seconds—but watch closely so the custard stays creamy.

FAQs

Can I make Custard Buns without a stand mixer?

Absolutely! You can knead the dough by hand—it might take a little extra time and elbow grease, but the results are just as soft and pillowy. Get ready for a mini workout and a big payout.

Why did my dough not rise properly?

Check the freshness of your yeast and the temperature of your liquids. If either the water or milk is too hot, it can kill the yeast. Too cold, and the yeast will be sluggish. Aim for warm (not hot) liquids and a cozy spot for proofing.

Can I use store-bought custard instead?

You can, in a pinch, but homemade custard really makes these Custard Buns shine. The homemade version has a richer flavor and creamier texture—well worth the extra effort.

Is it possible to make these dairy-free?

Yes, with a few swaps! Use non-dairy milk and a plant-based cream for the dough and filling, and replace the butter with vegan margarine. The texture and flavor will be slightly different, but still delicious and satisfying.

How do I keep the custard from leaking out during baking?

Seal the buns tightly by pinching the seams well, and make sure the filling has cooled completely before stuffing. If the custard is too warm, it can make the dough tricky to seal and more likely to ooze out while baking.

Final Thoughts

If you’ve ever dreamed of pulling apart a soft, golden roll to find it filled with cloud-like vanilla custard, these Custard Buns are your new go-to recipe. They deliver just the right balance of comfort and celebration, and I promise, they’re even more fun to make and share than they are to eat. Gather your ingredients and treat yourself to this truly special bake—you won’t regret it!

Custard Buns Recipe

★★★★★

4.9 from 22 reviews

Author: lina
Total Time: 3 hours
Yield: 16 buns 1x
Diet: Vegetarian

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Description

Delicious Custard Buns recipe that combines fluffy milk bread with a creamy custard filling. These buns are perfect for breakfast or as a sweet treat any time of day.

Instructions

Proof the yeast: In the bowl of a stand mixer, combine warm water, yeast, and sugar. Let sit until foamy.
Make the dough: Add warm milk, cream, remaining sugar, egg, and salt. Stir to combine. Attach dough hook.
Knead: Add flour gradually, beating until dough is smooth and elastic.
Prove: Let dough rise until doubled. Meanwhile, make custard filling.
Shape: Divide and shape dough, fill with custard, and shape into balls.
Arrange: Pipe remaining custard on buns, let rise until puffy.
Bake: Preheat oven, bake buns until golden, brush with melted butter.
Custard Filling: In a saucepan, cook flour, sugar, and milk until thick. Temper egg yolks, add to saucepan, cook until thickened. Stir in vanilla and butter. Cool.

Notes

You can customize the custard filling by adding flavors like matcha or chocolate.
Ensure the custard is completely cooled before filling the buns to prevent soggy dough.
These buns are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: Asian