Egg Custard Buns

Egg Custard Buns

Soft milk bread rolls cradle a silky baked egg custard in every tender bite.

Total 2 hr 50 min Makes 12 buns Calories 265/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These buns pair pillowy, slightly sweet yeast dough with a rich vanilla egg custard baked right into the center. Popular at Chinese and Hong Kong-style bakeries, they make a satisfying breakfast or afternoon snack with tea or coffee. The contrast between the airy bread and the dense, creamy custard is what sets these apart from ordinary sweet rolls.

Ingredients

  • 3 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1/2 cup warm milk
  • 1/4 cup warm water
  • 1 egg, room temperature
  • 3 tablespoons unsalted butter, softened
  • 4 egg yolks
  • 1 whole egg
  • 1/2 cup sweetened condensed milk
  • 1/4 cup whole milk
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla extract
  • 1 egg yolk, beaten, for egg wash

Method

  1. In a stand mixer bowl, whisk together the flour, sugar, yeast, and salt.

  2. Add the warm milk, warm water, and egg to the dry ingredients, then mix on low speed with the dough hook until a rough dough forms.

  3. Add the softened butter and knead on medium speed until the dough is smooth, elastic, and pulls away from the sides of the bowl, about 10 minutes.

  4. Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

  5. While the dough rises, whisk together the egg yolks, whole egg, sweetened condensed milk, whole milk, melted butter, cornstarch, and vanilla extract in a saucepan until smooth.

  6. Cook the custard mixture over low heat, stirring constantly, until thickened to a pudding-like consistency, about 5 minutes.

  7. Transfer the custard to a bowl, cover with plastic wrap pressed onto the surface, and refrigerate until firm enough to scoop, about 30 minutes.

  8. Punch down the risen dough and divide into 12 equal portions, rolling each into a smooth ball.

  9. Divide the chilled custard into 12 portions and roll each into a ball.

  10. Flatten a dough ball into a 4-inch disc, place a custard ball in the center, and gather the edges up to seal completely, pinching to close.

  11. Place the filled buns seam-side down on parchment-lined baking sheets, spaced 2 inches apart, and cover loosely with plastic wrap.

  12. Let the shaped buns rise in a warm spot until puffy and nearly doubled, about 30 minutes.

  13. Preheat the oven to 350°F.

  14. Brush the tops of the buns with the beaten egg yolk wash.

  15. Bake until the buns are golden brown on top, about 18 to 20 minutes.

  16. Cool the buns on a wire rack for at least 10 minutes before serving.

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    Egg Custard Buns

    These buns pair pillowy, slightly sweet yeast dough with a rich vanilla egg custard baked right into the center. Popular at Chinese and Hong Kong-style bakeries, they make a satisfying breakfast or afternoon snack with tea or coffee. The contrast between the airy bread and the dense, creamy custard is what sets these apart from ordinary sweet rolls.

    2 hr 50 min 12 buns 265 cal

    Ingredients

    • 3 1/4 cups all-purpose flour
    • 1/4 cup granulated sugar
    • 2 1/4 teaspoons active dry yeast
    • 1 teaspoon salt
    • 1/2 cup warm milk
    • 1/4 cup warm water
    • 1 egg, room temperature
    • 3 tablespoons unsalted butter, softened
    • 4 egg yolks
    • 1 whole egg
    • 1/2 cup sweetened condensed milk
    • 1/4 cup whole milk
    • 2 tablespoons unsalted butter, melted
    • 1 tablespoon cornstarch
    • 1/2 teaspoon vanilla extract
    • 1 egg yolk, beaten, for egg wash

    Method

    1. 1

      In a stand mixer bowl, whisk together the flour, sugar, yeast, and salt.

    2. 2

      Add the warm milk, warm water, and egg to the dry ingredients, then mix on low speed with the dough hook until a rough dough forms.

    3. 3

      Add the softened butter and knead on medium speed until the dough is smooth, elastic, and pulls away from the sides of the bowl, about 10 minutes.

    4. 4

      Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

    5. 5

      While the dough rises, whisk together the egg yolks, whole egg, sweetened condensed milk, whole milk, melted butter, cornstarch, and vanilla extract in a saucepan until smooth.

    6. 6

      Cook the custard mixture over low heat, stirring constantly, until thickened to a pudding-like consistency, about 5 minutes.

    7. 7

      Transfer the custard to a bowl, cover with plastic wrap pressed onto the surface, and refrigerate until firm enough to scoop, about 30 minutes.

    8. 8

      Punch down the risen dough and divide into 12 equal portions, rolling each into a smooth ball.

    9. 9

      Divide the chilled custard into 12 portions and roll each into a ball.

    10. 10

      Flatten a dough ball into a 4-inch disc, place a custard ball in the center, and gather the edges up to seal completely, pinching to close.

    11. 11

      Place the filled buns seam-side down on parchment-lined baking sheets, spaced 2 inches apart, and cover loosely with plastic wrap.

    12. 12

      Let the shaped buns rise in a warm spot until puffy and nearly doubled, about 30 minutes.

    13. 13

      Preheat the oven to 350°F.

    14. 14

      Brush the tops of the buns with the beaten egg yolk wash.

    15. 15

      Bake until the buns are golden brown on top, about 18 to 20 minutes.

    16. 16

      Cool the buns on a wire rack for at least 10 minutes before serving.