Delicious Sourdough Custard Buns made with maturally, leavened sourdough dough with custard filling and a touch of vanilla extract.
If you like Custard buns like me then here is the soft Sourdough custard Buns. Naturally, leavened sourdough dough with custard filling and a touch of vanilla extract. These buns are Pillowy with lightly sweet filling and is an excellent breakfast on its own.
What are Custard Buns?
Custard buns are soft brioche type bread filled with a creamy custard filling in the centers.
There is different type of custard buns:
1) Skolebrod (Norwegian custard buns): They have a light dusting of coconut and a sprinkle of cardamom sets these Norwegian custard buns apart from their Australian contemporaries.
2) Bun or Nai Wong Bao: These are Chinese custard buns usually made as steamed version.
3) Old-school custard buns: This is Australian version of custard buns custard and contains instant pudding mix.
4) Cream pan. This is Japanese version of custard buns, sweet bread roll filled with custard cream.
This Sourdough Custard Buns simple custard buns made with naturally leavened bread dough and vanilla flavored custard buns.
How to make this Custard buns?
1) Flour: I used all-purpose flour for the dough. You can use a mix of all-purpose flour and bread flour if you want.
2) leaven: I used 100% hydration 50: 50 all-purpose flour and whole wheat flour starter, I used bread flour and whole wheat flour. You can use your starter with your favorite flour.
3) salt: it not only increases the taste of bread but also controls the fermentation
4) Sugar: You need to add sugar in the dough as well as in custard
5) Eggs: You need 4 eggs in the recipe, 1 egg for dough, 2 eggs for the custard and 1 egg for egg wash
6) Vanilla extract: I added you can skip it if you do not want to use it
7) Butter: I used unsalted butter, you need to use it in both custard and the dough.
8) Milk: Milk is used in both dough and custard. I used full fat milk.
Points to remember
1) You need to make leaven for making this bread. Young leaven tends to reduce the tangy flavor.
2) Make the custard one day ahead if you want. If you are making same day. Chill the custard for some time in refrigerator so that it will be easy to shape them. Custard filling should be thick not thin.
3) If you want an eggless version of custard use cornstarch or custard powder.
4) This recipe makes 6 sourdough custard buns, you can double or triple the recipe.
Timeline for Making the buns
1) Make Leven around 4.00 P. M
2) Make custard filling with, egg, milk, butter, and vanilla extract and refrigerate overnight.
3) Around 9.00 P.M mix the flour, sugar, salt, egg, leaven and form the dough
4) Set aside at room temperature for bulk about 12 hours. Make sure to keep the dough in proofer or above the refrigerator or dryer, to keep it warm.
5) Next morning divide the dough into 6 pieces of 85g. Custard filling about 6 pieces of 49g.
6) Stuff the filling into the dough and shape and do a proof of about 1 hour.
7) Bake it in 350°F for 25- 30 minutes or until golden in color.
Enjoy, it is excellent breakfast bread on its own.
I made this bun as part of bread baker’s monthly event.
Welcome to Bread Bakers! This month, our theme is Stuffed Baked Breads and our host is Renu of Cook with Renu.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
- Coconut Buns by Magical Ingredients
- Callaloo Loaf by Passion Kneaded
- Double Cheese Fatayers by Ambrosia
- Meatball Stromboli by Palatable Pastime
- Pepperoni Rolls by Culinary Adventures with Camilla
- Ricotta Calzones with Spinach and Sausage by Karen’s Kitchen Stories
- Rolled Pepperoni Pizza Loaf by Food Lust People Love
- Sourdough Custard buns by Zesty South Indian Kitchen
- Stuffed Potato Kulcha by Sneha’s Recipe
- Sweet Potato and Apple Braid by What Smells So Good?
- Taco Tuesday Calzone by A Day in the Life on the Farm
- Whole Wheat Vegetarian Calzones by Cook with Renu
Sourdough Custard Buns
- 25 g Active Sourdough starter
- 75 g bread flour
- 25 g whole wheat flour
- 100 g water
- 340 g All purpose flour
- 1 egg
- 40 g sugar
- 169 g Leaven
- 80 ml milk I used full fat milk
- 2 g salt
- 30 g butter
- 2 large eggs
- 100 g milk
- 60 g sugar
- ¼ teaspoon salt
- 30 g all purpose flour
- 30 g milk powder
- 40 g butter
- ½ teaspoon vanilla extract
- Mix bread flour, whole wheat flour, active starter and water and mix well. Set aside at room temperature for 5 hours.
- In a kitchen aid stand mixer add all the ingredients except the butter knead with dough hook to form a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer.
- Gradually add butter and incorporate about 1 minute on low speed. Once all
- the butter is incorporated, turn the mixer up one speed and knead the dough
- until it is smooth and supple though still somewhat soft and tacky, about 2 to 3 minutes.
- Cover the dough and let it rest in a warm (75°F) place for 8 to 12 hours. To develop strength in the dough, stretch and fold it in the bowl three to four times during the rest. This will increase the elasticity of the dough.
- Whisk egg, sugar, and salt in a bowl. Gradually add in milk as you are whisking. Sift in the flour and milk powder into the mixture and whisk again. There will be some lumps. Do not worry
- Put the saucepan over low heat. Add butter and continue to stir until butter started to melt and continue to cook until the custard thickened. Remove to let the custard cool down and it will thicken further. Let it cools down completely. Cover and refrigerate if not using on the same day
- When the custard is firm, you can roll them into 6 large balls of 49g pieces.
- Next morning divide the dough into 6 pieces of 85g. Custard filling about 6 pieces of 49g.
- Stuff the filling into the dough and shape and do a proof of about 1 hour.
- Bake it in 350°F for 25- 30 minutes or until golden in color.
- Enjoy, it is excellent breakfast bread on its own.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.