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Custard buns 26 June 2010

Posted by uggclogs in Baking, Cooking.
Tags: , ,

There is something very relaxing about kneading, flour up to your elbows, knowing that what you are creating will be delicious. I am currently waiting for the dough to rise, so decided to blog about it in the mean time.

I first made these custard buns in Home Ed at junior high. Loved them then, love them now.

Note to self; when this recipe says ‘whisk’ it means combine, not beat with an electric beater. I ended up with extremely frothy custard!

Custard buns

50 g margerine or butter
3.5 dL milk
4 g (half a packet) dry yeast
50 g sugar
0.5 tsp salt
~500 g flour

For custard:
3 egg yolks
50 g sugar
2.5 tbs corn flour
2.5 dL milk
1 drop vanilla extract
40 g unsalted butter

– Make the custard. Note that you will have left overs with these amounts. I adapted the above from a different recipe, but I like home made custard for desert, so I never decreased the amount. I reckon about half would be enough, too.
– So, make the custard by ‘whisking’ the egg yolks, sugar and corn flour together.
– Add 2 tablespoons of the milk to the egg mixture. Heat the remaining milk and vanilla in a saucepan.
– When boiled, slowly pour the milk into the egg, mixing all the while to prevent the egg from cooking.
– Pour the lot back into the pan, and bring it to a boil over medium heat, while continuously stirring.
– Remove from the heat when it thickens, add the butter, combine, then leave to cool.
– Make the dough.
– Rise it to about twice the size (in hot, humid climes, you can place it outside under a wet teatowel).
– Divide the dough into about 10-12 equal parts. Lightly knead each part, then flatten to a piece of dough about 10 by 10 centimetres.
– Place the dough flap on your palm, then cup your hand to make a little bowl.
– Place one teaspoon of custard in the bowl, then close the dough around it. Make sure not to overstuff, because it will just leak out.
– Place the bun with the joint down onto baking paper, then cover with a wet teatowel again, and leave to rise 15 minutes.
– Bake in a preheated oven at 225 degrees for 15 minutes.



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