Custard-Filled Yeast Buns

Insanely delicious, tender, soft and airy! Yeast buns with custard are made from products available to everyone. You should try them just once to fall in love with them unconditionally and bake them all the time. And they are easy to do, even a beginner can do it.
cook time: 2h
Elijah Stroud
Custard-Filled Yeast Buns

Nutrition Facts (per serving)

277
Calories
11g
Fat
36g
Carbs
6g
Protein

Ingredients (9 portions)

Dough:

Wheat flour 300 g
Milk 150 ml
Butter 70 g
Eggs 1 pc
Vegetable oil 2 tbsp
Sugar 2 tbsp
Dry yeast 6 g
Salt 1 g

Filling:

Milk 350 ml
Sugar 150 g
Egg yolks 3 pc
Wheat flour 2 tbsp
Vanilla sugar 1 tbsp

Recipe instructions

Step 1

Step 1
How to bake yeast buns with custard in the oven? First, prepare all the necessary ingredients for the custard. You can replace vanilla sugar with vanillin, but it must be taken at the tip of a knife, otherwise the cream will taste bitter (read the instructions on the package). Due to the fact that the cream needs a lot of time to cool, it is better to prepare it first. I usually prepare the cream in advance, in the evening, and put the dough on the buns in the morning.

Step 2

Step 2
Pour milk into a saucepan, place over medium heat and bring to a boil, but do not boil.

Step 3

Step 3
In a bowl, combine the yolks, flour, sugar and vanilla sugar.

Step 4

Step 4
Grind the yolks thoroughly with flour and sugar, otherwise you will end up with pieces of yolk in the cream.

Step 5

Step 5
While constantly stirring, pour a little hot milk into the mashed yolks. Stir until the sugar dissolves.

Step 6

Step 6
Pour the resulting mixture back into the saucepan and place over low heat.

Step 7

Step 7
Cook the cream, stirring constantly, until thickened. The cream should be so thick that the mark from the whisk does not heal immediately. The cream will thicken further as it cools. The thicker the cream, the tastier the buns will be, because the filling will not spread.

Step 8

Step 8
Cover the finished custard with cling film “in contact” (seal the edges of the dish hermetically, but so that the film is in contact with the surface of the cream, so that a film does not form on the surface of the cream) and put it in a cool place, but not in the refrigerator. I put it on the balcony. A hot pan cannot be placed in the refrigerator — it can ruin the equipment. First, cool the cream at room temperature, then refrigerate.

Step 9

Step 9
While the cream is cooling, measure out all the necessary ingredients for the dough. The butter should be at room temperature, so remove it from the refrigerator in advance (2-3 hours in advance; I take it out the night before).

Step 10

Step 10
Heat the milk to 37-40°C. Pour 1 tsp into a separate container. sugar (take part of 2 tbsp intended for dough), 1 tsp. flour and dry yeast. Pour in 50 ml of warm milk, stir and leave for 10-15 minutes until a fluffy cap appears. It indicates that the yeast is of high quality and has been activated. If this does not happen, then you need to take other yeast, since with this the dough will not rise.

Step 11

Step 11
In a deep bowl, mix the remaining warm milk, egg, soft butter, vegetable oil, remaining sugar and salt. Mix everything with a whisk. Before using, wash the egg in running water and soda, as there may be harmful bacteria on its surface.

Step 12

Step 12
Pour in the yeast and stir again.

Step 13

Step 13
Sift the flour into a bowl with the yeast. Please note that you may need a little less or more flour than indicated. Therefore, focus on the consistency of the dough.

Step 14

Step 14
Knead the dough. It should be soft, homogeneous, not sticky.

Step 15

Step 15
Cover the bowl with a towel and leave the dough to rise in a warm place for about 1-1.5 hours. If the room is not warm enough and the dough does not rise, you can slightly heat the oven to 30-40°C. Then turn it off and place a bowl of dough in it. After 50 minutes, knead the risen dough and let it rise again.

Step 16

Step 16
Punch down the risen dough and divide into 9-10 equal pieces.

Step 17

Step 17
Roll out each piece on a floured table into an even square. The dough is unusually pliable and tender — it is a pleasure to work with it.

Step 18

Step 18
Place 1-2 tbsp on the end of each square. custard. Pay attention to the photo: the cream should not reach the edges so that it can be “sealed” in the dough. Roll the dough into rolls so that the cream is inside. If you look at the photo, we start rolling from the bottom edge to the top, i.e. from the edge where the cream lies.

Step 19

Step 19
And carefully roll the rolls like a snail.

Step 20

Step 20
Place the resulting rolls on a parchment-lined baking sheet and leave to rise for 10 minutes. Bake the buns in an oven preheated to 180°C for about 15 minutes. If your oven has a convection mode, turn it on. Time and temperature are approximate, be guided by the operating characteristics of your oven.

Step 21

Step 21
Let the finished buns with cream inside cool slightly and serve them. Bon appetit!

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