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Custard Filled Buns. Light, fluffy, soft, vanilla custard filled buns. Eat these sweet bread buns warm or cold, I like them just from the oven! Freezer friendly too
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Soft Vanilla Filled Buns
Prep Time
2 hrs 30 mins
Cook Time
30 mins
Total Time
3 hrs
 
Servings: 20
Ingredients
The Bread
  • 1 cup / 235 ml warm water
  • ⅓ cup / 80 ml canola oil
  • 3 tbsp yeast
  • ½ cup / 100 g sugar *** If you are making a savoury filling like cheese & chopped ham please reduce sugar amount by HALF
  • 1 beaten egg
  • ½ tsp kosher salt
  • 3 ½ cups / 435 g unbleached all purpose flour
The filling
  • 1 pint or 550 ml 2 ½ 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
Instructions
  1. Combine first 4 ingredients in the bowl of the Kitchenaid 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
  3. Allow to rise in the bowl, covered with a cloth, in a draft-free place. About 30 - 45 minutes
  4. Whilst rising, make up the filling (custard / pudding mix) and allow to cool. Once cooled, place ⅓ of the custard mixture in a little zip lock bag. We will use this to pipe the tops of the buns later.
  5. 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.
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!
  1. 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
  2. Make up the topping mixture by beating the egg, sugar powder and milk. Carefully brush the tops of the buns.
  3. 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!
  4. Bake at 400 F / 200C / Gas 6 for 20-30 minutes (until golden brown).
  5. Eat warm or cold. I love them when they are still warm!