Yeast buns filled with custard, their taste and aroma are poetry in itself. The classic combination of aromatic yeast dough with creamy custard filling makes them one of the most beloved homemade bakes. Discover how easily you can create these delights in the comfort of your own kitchen and try our recipe for fluffy, aromatic custard-filled yeast buns!
Ingredients – east buns
- Wheat flour: 680g
- Milk: 250ml
- Butter: 100g
- Sugar: 110g
- Eggs: 3
- Chicken egg whites: 4
- Fresh yeast: 40g
- Vanilla sugar: 10g
- Salt: 4g
- Egg: 1
Ingredients – custard
- Whole milk: 500ml
- Chicken egg yolks: 4
- Fine sugar: 60g
- Cornstarch: 30g
- Potato starch: 15g
- Vanilla sugar: 15g
Ingredients – crumble topping
- Wheat flour: 100g
- Butter: 60ml
- Sugar: 60g
- Egg: 1
Preparation
Place the flour in a bowl. Add butter, sugar, and egg, and mix well. Knead the pre-mixed ingredients until they form a uniform dough. Wrap the kneaded dough into a ball, then tightly wrap it with plastic wrap and place it in the refrigerator. Meanwhile, prepare the dough for the yeast buns and custard.
In a saucepan, add egg yolks, both types of flour, sugar, and vanilla sugar, then mix. Slowly add milk to the rest of the ingredients while continuously stirring. Place the saucepan on the stove and heat the mixture over medium heat, stirring constantly. After a few minutes, the mixture should thicken to a custard consistency. Allow it to boil and then remove the saucepan from the heat. Set aside to cool.
Crumble the yeast and put it in a cup. Pour in the milk, add 15g of sugar, and about 60g of flour, then mix. Cover the cup with a cloth and let it sit for 10 minutes in a warm place.
In a large bowl, mix together sugar (80g), eggs, salt, softened butter, and the remaining flour, leaving about 20g as a reserve. Beat the egg whites until stiff peaks form along with the remaining sugar, then add them to the large bowl. Also, add the vanilla sugar and the starter. Start kneading the dough with a mixer on low speed until it becomes smooth. If the dough is too sticky, add a little flour.
Cover the bowl with the dough with a clean cloth and set it aside in a warm place. During this time, the dough will begin to increase in volume. The rising process should take at least an hour. Place the risen dough on a floured surface. Begin rolling it out until you achieve a thickness of 2 cm. Take a glass or a cookie cutter and start cutting out circles. Reform the remaining dough into a ball, roll it out again, and cut it. Repeat the process until you use up all the dough.
Transfer the cut dough circles onto a baking sheet lined with parchment paper and cover with a cloth. Leave in a warm place for 15 minutes. Take a spoon and make gentle indentations in all the yeast buns, then spoon some custard onto each. Beat an egg in a bowl, then brush each bun with it.
Crumble the chilled topping pulled from the refrigerator, then sprinkle it over each bun. Place the filled baking sheet into a preheated oven and bake for 20 minutes. After baking, leave the oven door slightly ajar and let the yeast buns cool gently, then serve to guests, family members, or enjoy them yourself!
