Grew up eating this stuff. Custard buns. My cousin who now lives in Hong Kong sent me a recipe and I was able to make some... tears.
This looks really lovely, but I'll be honest... I've never heard of a custard bun!!! Would you be willing to share the recipe?
pretty fancy do buns Larry. If hey taste as good as they look - Yum! I would ike to see the recipe too and make some. I've never heard of them either.
Basic sweet dough with custard filling. The spiral is the same as the filling, piped on top of egg wash just before baking.
Bread flour 400g, Sugar 40g, Butter 40g, Eggs 40g, Salt 6g, Active Dry Yeast 7g, Water 200g
Sugar 32g, Eggs 50g, Cake Flour 13g, Corn Starch 13g, Milk 210g, Butter 36g, Salt 1g
Makes 12 buns.
To make the filling, sift cake flour and corn starch and mix well with beaten egg. Heat milk, sugar and salt, stirring constantly. Add egg mixture and stir until thicken. Remove from heat, stir in butter and chill.
Reserve 50g of custard filling for the spirals, and divide the rest into 12 portions. Wrap filling in dough (about 60g each), final rise for about 40 min or until doubled in size. Brush on egg wash, and pipe the spiral. Bake at 375F for about 10 to 12 min, or until golden.
These are awesome.. I'm gonna make them for a Mothers Day treat. Question, you pipe the custard on before egg wash and before baking. Do you score the spiral or does the stuff just "stay on" the buns? These look just perfect!
Brush the egg wash first, then pipe the custard on top. No need to score, it just stays on.
Well done, Larry!
These look great, Larry!
Thanks, Floyd :)
They remind me of planets, shells and ancient spirals. And so yummy looking!
Any tricks to filling the dough? Do we roll it out and flatten? Poke a hole inside a ball of dough and make a small cup to fill and pinch shut?
Flatten the dough to a disk, place filling in the middle (shouldn't be runny) and fold the edges up and pinch shut.
I have access to some very good custard buns, but I have yet to see something as pretty and delicious looking as these.
Thank you Alpana.
I learnt to make custard buns at the local bakers's union classes but I think they used instant custard at the time and it tasted very artificial. Your's should be delish!
One could use instant pudding mix as well with less liquid, but making your own is more fun...
Couldn't resist! Buns rising as I write.
I did find the custard lacked a bit of sweetness, so I added a bit of icing sugar and a drop of pure vanilla extract (homemade!) to it.
Nice! Yep, adjust to taste :) Let me know how they turn out!
Thanks for the recipee! Will definately make it again!
I messed up on the spiral as my "pastry bag's opening" (a ziplock with cut corner) was too big, so I ended up with big blobs instead of nice spirals like yours.
Although I just reallized as I am posting this, that I have forgotten the egg wash before baking... :-( No wonder yours looked so much nicer!
But taste is great just the same! Now I must give them away before I eat them all!
Sweet! I had the opposite problem--ziploc pastry bag opening was too small and had to snip more plastic.
What beautiful little things!!!
I've never seen these buns before and they look beautiful! I must try out a gluten free version...
These will be gr8 for Christmas morning. But I am going to be practicing a lot
I'm having surgery next Friday and will be flat on my back for several weeks. Besides having goodies for my family who are coming to help me, I will need something special myself and these look incredible! In the highly unlikely event ANYone has ever NOT eaten all of them right away, can they be frozen?
I've not tried it, but I think it should be ok.