Custard Buns
by Editorial Staff
Fluffy custard yeast buns.
Ingredients
For the dough:
- Active dry yeast – 11 g
- Milk – 250 g
- Salt – 1/2 teaspoon
- Egg – 1 pc.
- Sugar – 80 g
- Butter – 60 g
- Wheat flour – 500 g
For the cream:
- Milk – 250 g
- Sugar – 100 g
- Wheat flour – 25 g
- Corn starch – 3 teaspoon
For lubrication:
- Egg – 1 pc.
Directions
- Prepare the dough – mix 1 tablespoon. sugar, yeast and 1 tablespoon. flour, add 100 g of milk and leave in a warm place for 30 minutes.
- Add the remaining warm milk, softened butter, egg to the dough. Stir.
- Add the rest of the flour, salt, sugar. Knead a soft, non-sticky dough.
- Cover the bowl with the dough with a towel and place in a warm place until doubled.
- Prepare the cream: mix flour with sugar, pour in milk, stir well so that there are no lumps, and put on a low heat until thickened, stirring constantly. Cool down.
- When the dough comes up, knead. Roll out a rectangular layer. Pour the cream over the center. Close the right and left side of the test.
- Cut the dough into strips 2-3 cm thick, twisting each in a spiral. If the cream spills out, don’t worry.
- Coat each spiral with cream from all sides. Place on a baking sheet with baking paper and pour over the rest of the cream. Leave for half an hour.
- Grease the buns with an egg and bake in an oven preheated to 180 degrees for 25-30 minutes until golden brown.
Bon Appetit!
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