Rich, soft yeast buns encasing a creamy custard filling. Irresistible!
100g (7 tbsp) unsalted butter, room temperature
500g (4 scant cups) all-purpose (plain) flour
1 x 7g sachet (2 1/4 tsp) instant yeast
1 tsp salt
100g (1/2 cup) granulated (white) sugar
240ml (1 cup) whole cream
2 large eggs, room temperature
1 tsp vanilla paste or extract
8g (1 tbsp) all-purpose (plain) flour
75g (2/5 cup) granulated (white) sugar
2 large egg yolks
120ml (1/2 cup) milk
1 tsp vanilla paste or extract
3 tbsp milk, hot
2 tbsp granulated (white) sugar
Rub butter into flour with your fingertips until it has the texture of soft breadcrumbs, or use a stand mixer with a whisk attachment to combine.
Add yeast, mix thoroughly, then add salt and sugar.
Heat cream to lukewarm, whisk in the eggs and vanilla, then add to the dry mixture, stirring to combine.
Either fit the mixer with a dough hook or turn dough out onto a clean work surface and knead until very soft and smooth.
Transfer dough to a large, buttered bowl, cover tightly with plastic wrap and allow to rise until doubled in size, about an hour, but up to two, depending on ambient temperature.
Whisk flour and sugar together in a small bowl. Set aside.
Beat egg yolks in another, medium-sized, bowl. Set aside.
Heat the milk in a small saucepan. When the milk comes to the boil, remove from heat. Add vanilla, flour and sugar to the pan and whisk until there are no lumps.
Very gradually whisk the hot milk mixture into the egg yolks.
Return the mixture to the the saucepan. Cook over a very low heat, stirring constantly with the whisk, until the mixture is very thick, 6 – 8 minutes.
Remove from heat, transfer to a clean bowl, cover with a piece of plastic wrap pressed directly onto the surface (this avoids a skin forming) and set aside to cool completely. I find it best if it’s cold for filling because it is thicker and easier to work with, so you can refrigerate if desired. The filling can be made a day ahead and kept in the fridge until needed.
Grease or line two baking sheets.
Gently push down the dough, turn out onto a lightly floured surface and knead together briefly. Cut into 16 pieces.
Place a piece of dough on a work surface and flatten it into a circle with your fingers until it’s about 10cm (4″) across. Cup the dough disc in your hand, put a generous rounded teaspoon of custard in the middle, fold up the edges and pinch tightly closed into a ball. Place seam-side down on baking sheet and repeat with the rest of the dough and filling, keeping a few centimetres (at least an inch) of space between each bun.
Note: You can use greased or lined muffin tins if you’d prefer, or cardboard muffin molds.
Cover rolls loosely with plastic wrap and allow to rise for 45 minutes to one hour.
Preheat the oven to 180°C (360°F).
Bake rolls one tray at a time in centre of oven for about 20 minutes, until puffed and golden.
Remove to a wire rack to glaze.
Mix hot milk and sugar, then brush it over the tops of the buns while they are still hot. You’ll only use half per batch, so reheat the remainder for the second batch of buns.
Allow to cool completely.