Light, Fluffy, Soft, VANILLA Filled Buns..oh gosh! Eat these warm or cold, I like them just from the oven! Freezer friendly too
This recipe came about from when I made Simone’s Soft Bread Rolls. Those rolls were so soft and delicious I thought about adding a filling and seeing if it would work…..and yes! I created a lovely soft bread roll, sticking with Simone’s original recipe, and adding the extra filling and some photos to show you how easy it is to make.
The softness of the buns, combined with the sweet and creamy custard filling inside and also on the top is really delicious!
In this recipe I have used Bird’s Custard for the filling, but you can use Jello vanilla pudding, or chocolate, raspberry etc, flavour pudding mix, or indeed Nutella, mixed in the pudding mix. The filling has to be thick so it doesn’t run everywhere.
If you wanted a savoury bun, how about a cube of mozerella cheese inside? with a sprinkle of herbs? the possibilities are endless!
I have used a dough mixer to make these rolls, but if you don’t have one, please don’t worry! You can make these by hand. At the end of this recipe you can see a link to go to the mini video tutorial for How To Knead, Rise and Shape Dough By Hand. It’s easy to follow and fun to watch!
Prep Time: 2 1/2 hr (includes rising time)
Cook Time: 20 – 30 minutes
Yield: 18 – 20 Rolls
Ingredients
The Bread
1 cup / 235 ml warm water
1/3 cup/ 80 ml canola oil
3 tbsp yeast
1/4 cup / 50 g sugar
1 beaten egg
1/2 tsp kosher salt
3 1/2 cups / 435 g unbleached all purpose flour
The filling
1 pint or 550 ml , 2 1/2 cups of Ready Made Thick Custard OR Jello Vanilla Pudding (not instant) or to make your own custard from Bird’s Eye
2 Tablespoon of sugar (if the custard / Vanilla Pudding comes without)
The Topping
1 beaten egg
1 tablespoon sugar powder (icing sugar)
1 tablespoon milk
You will need extra flour for your work top & hands when you come to handle the dough.
Instructions
1. First we get the bread ready: Combine first 4 ingredients in the bowl of the mixer and wait 20 minutes. The mixture will become foamy.
2. Then, using the hook attachment for the mixer add the remaining ingredients. Knead for 10 – 15 minutes
STEP 2. Combine. Mixture starts off stuck to the sides
STEP 2 Mixture comes clean from the sides after 10 minutes kneading
STEP 2, Flour hands and get dough off the hook
STEP 3. Allow to rise Covered with cloth
3. Allow to rise in the bowl, covered with a cloth, in a draft-free place. (Do not place on oven top, just leave the bowl on your kitchen work top). About 30 – 45 minutes
Look how it has risen!
4. Whilst rising, make up the filling (custard / pudding mix) and allow to cool. Once cooled, place 1/3 of the custard mixture in a little zip lock bag. We will use this to pipe the tops of the buns later.
5. Once the dough has doubled, flour your hands very well and also the work top, and pull off pieces of the dough, slightly smaller than a tennis ball. Don’t be frightened to add some flour if your dough is very sticky. It will be fine. Place your piece of dough on the work top and flatten as in the picture. Add a heaped teaspoon of filling in the center. Pull the dough from the sides to enclose the filling and squash the edges together so they are sealed, and reshape if necessary into a roll shape. Turn upside down (so the seal is on the bottom of the tray).
When you come to make balls with the dough, have a bowl of flour close by to dust your hands making it easier to handle. Be generous and make sure your hands are well dusted!
STEP 5 Squash together the sides to enclose the filling
6. Place the rolls apart from each other on a floured tin / tray. Allow to rise again on the cookie sheet, until the dough balls are touching (like in the picture). Rising will take about 30 – 45 minutes
7. Make up the topping mixture by beating the egg, sugar powder and milk. Carefully brush the tops of the buns. Take your little zip lock bag with the remainder custard filling and snip a small corner off (see photo) and make some swirl patterns on the tops of your buns. I played around and made a few different patterns!
8. Bake at 400 F / 200C / Gas 6 for 20-30 minutes (until golden brown).
Eat warm or cold. I love them when they are still warm!
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- 1 cup / 235 ml warm water
- 1/3 cup / 80 ml canola oil
- 3 tbsp yeast
- 1/2 cup / 100 g sugar *** If you are making a savoury filling like cheese & chopped ham please reduce sugar amount by HALF
- 1 beaten egg
- 1/2 tsp kosher salt
- 3 1/2 cups / 435 g unbleached all purpose flour
- 1 pint or 550 ml 2 1/2 cups of Ready Made Thick Custard OR Jello Vanilla Pudding (not instant) or to make your own custard from Bird's Eye
- 2 Tablespoon of sugar if the custard / Vanilla Pudding comes without
- 1 beaten egg
- 1 tablespoon sugar powder icing sugar
- 1 tablespoon milk
-
Combine first 4 ingredients in the bowl of the Kitchenaid mixer and wait 20 minutes. The mixture will become foamy.
-
Then, using the hook attachment for the mixer add the remaining ingredients. Knead for 10 - 15 minutes
-
Allow to rise in the bowl, covered with a cloth, in a draft-free place. About 30 - 45 minutes
-
Whilst rising, make up the filling (custard / pudding mix) and allow to cool. Once cooled, place 1/3 of the custard mixture in a little zip lock bag. We will use this to pipe the tops of the buns later.
-
Once it has doubled, flour your hands very well and also the work top, and pull off pieces of the dough, slightly smaller than a tennis ball. Don't be frightened to add some flour if your dough is very sticky. It will be fine. Place your piece of dough on the work top and flatten as in the picture. Add a heaped teaspoon of filling in the center. Pull the dough from the sides to enclose the filling and squash the edges together so they are sealed, and reshape if necessary into a roll shape. Turn upside down (so the seal is on the bottom of the tray). Place the rolls 2 -3 inches apart from each other on a greased tin / tray.
-
Allow to rise again on the cookie sheet, until the dough balls are touching (like in the picture). Rising will take about 30 - 45 minutes
-
Make up the topping mixture by beating the egg, sugar powder and milk. Carefully brush the tops of the buns.
-
Take you little zip lock bag with the remainder custard filling and snip a small corner off (see photo) and make some swirl patterns on the tops of your buns. I played around and made a few different patterns!
-
Bake at 400 F / 200C / Gas 6 for 20-30 minutes (until golden brown).
-
Eat warm or cold. I love them when they are still warm!
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