Sourdough Custard Buns #BreadBakers

Name: Sourdough Custard Buns
Prep time: 15 min
Cook time: 30 min
Total time: 765 min
Ingredients: 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 tsp salt; 30 g all purpose flour; 30 g milk powder; 40 g butter; ½ tsp vanilla extract

Published: Nov 9, 2020 · Modified: Nov 24, 2020 ·by Swathi.This post may contain affiliate links ·

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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?

Ingredients

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.

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Meatball Stromboli by Palatable Pastime
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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

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5 from 22 votes