Fluffy custard yeast buns.

Summary

Ingredients

For the dough:

• Active dry yeast – 11 g
• Milk – 250 g
• Salt – 0.5 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.

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Instructions

1. 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.
2. Add the remaining warm milk, softened butter, egg to the dough. Stir.
3. Add the rest of the flour, salt, sugar. Knead a soft, non-sticky dough.
4. Cover the bowl with the dough with a towel and place in a warm place until doubled.
5. 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.
6. 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.
7. Cut the dough into strips 2-3 cm thick, twisting each in a spiral. If the cream spills out, don’t worry.
8. 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.
9. Grease the buns with an egg and bake in an oven preheated to 180 degrees for 25-30 minutes until golden brown.

Bon Appetit!