If you have a sweet tooth and love soft, pillowy buns filled with luscious vanilla cream, you are absolutely going to adore this Easy Custard Buns Recipe. Inspired by Norwegian school buns but tweaked to be even more kid-friendly and delightfully coconut-dusted, these treats offer a perfect balance between fluffy bread and creamy custard with a hint of cardamom warmth. Whether it’s breakfast, an afternoon snack, or a cozy teatime indulgence, these custard buns will quickly become a beloved favorite in your home.
Ingredients You’ll Need
Gathering the right ingredients is the secret to making these buns irresistibly soft, flavorful, and creamy. Each component plays a vital role — from the tangzhong that keeps the buns incredibly tender, to the fragrant cardamom and the luscious custard that fills the center with creamy goodness.
- All-purpose Flour (35 gm and 320 gm): Provides the structure of the buns, making them soft yet sturdy enough to hold custard.
- Water (168 gm): Used for both the dough and making the tangzhong, it keeps the dough hydrated and tender.
- Instant Yeast (7 gm): The magic behind bread rising with just the right fluffiness.
- Sugar (43 gm): Sweetens the dough, balancing the custard’s vanilla notes.
- Milk Powder (16 gm): Adds richness and contributes to a beautiful crust color.
- Salt (2 gm): Enhances the flavor, rounding out the sweetness.
- Butter (33 gm + 10 gm melted): Ensures a tender crumb and glossy finish when brushed after baking.
- Milk (100 gm plus 15 ml for brushing): Adds moisture and gives the buns a slight shine before baking.
- Prepared Vanilla Custard / Pastry Cream (1/2 cup): The star filling that oozes sweet, creamy goodness inside each bun.
How to Make Easy Custard Buns Recipe
Step 1: Make the Tangzhong
The tangzhong is a cooked mixture of flour and water that helps keep your buns incredibly soft and fresh for days. Combine 35 grams of all-purpose flour with 168 grams of water in a saucepan. Whisk to eliminate lumps and cook over medium-low heat, stirring constantly until the mixture thickens to a paste. Once it cools to room temperature, it’s ready to be incorporated into the dough.
Step 2: Prepare the Dough
In the bowl of a stand mixer, mix together 320 grams of flour, sugar, milk powder, salt, instant yeast, tangzhong, and 100 grams of milk. Knead for 3 to 5 minutes until the dough starts coming together. Then, add the butter and continue kneading for about 12 to 14 minutes until the dough passes the windowpane test — it should stretch thin without tearing. If it feels dry, add milk by tablespoons until the texture is just right.
Step 3: First Rise
Place the dough in a greased bowl, cover it with cling film or a damp cloth, and let it rise in a warm spot for about 1 hour or until it doubles in size. This stage is key for developing flavor and the perfect light texture.
Step 4: Shape the Buns
Turn the risen dough onto a lightly floured surface and gently flatten it. Using a bench scraper, cut the dough into 12 equal pieces instead of pulling to maintain the smooth texture. Roll each piece into a ball, then flatten it to about 2 cm thick and 8 cm in diameter. Press a glass or similar round object into the center to form a 4 cm wide indent, leaving a 2 cm border around the edge.
Step 5: Add the Custard and Final Proof
Whisk the chilled vanilla custard gently and spoon it into each indent, ensuring you do not overfill, so the custard stays beautifully contained during baking. Brush the edges of each bun lightly with milk to help with browning. Let the buns rest at room temperature for 30 minutes for a final proofing.
Step 6: Bake and Finish
Preheat your oven to 180°C (350°F). Bake the buns for 20 minutes until golden and puffed. Once they come out of the oven, brush the tops with melted butter to add shine and a lovely buttery aroma. Allow them to cool on a wire rack before indulging in one of these custard delights.
How to Serve Easy Custard Buns Recipe
Garnishes
While these buns are stunning as-is, sprinkling some toasted shredded coconut or powdered sugar on top adds a delightful touch of texture and sweetness, complementing the custard filling beautifully. A light dusting of ground cardamom can also elevate the aroma wonderfully.
Side Dishes
These custard buns are versatile enough to pair with a warm cup of coffee or a creamy latte for a perfect morning treat. For a heartier breakfast, serve them alongside fresh fruit or a light yogurt parfait to balance the richness of the custard.
Creative Ways to Present
For a charming look at any gathering, arrange these buns on a tiered cake stand with delicate doilies. You could also serve them alongside a small bowl of berry compote or a drizzle of honey for dipping, turning this simple treat into a conversation starter.
Make Ahead and Storage
Storing Leftovers
Leftover custard buns will keep beautifully in an airtight container at room temperature for up to two days. The tangzhong keeps them soft, so there’s no need to worry about them becoming stale quickly.
Freezing
You can freeze these buns after they have completely cooled by wrapping them individually in plastic wrap and placing them in a freezer bag. They’ll stay fresh for up to a month. Thaw the buns overnight in the fridge before reheating.
Reheating
To enjoy the buns fresh from the oven any day, reheat them in a preheated oven at 160°C (320°F) for about 10 minutes. This will warm the custard gently and refresh the soft texture of the bread without drying it out.
FAQs
Can I make the custard from scratch?
Absolutely! Homemade vanilla custard or pastry cream enriches the buns with fresh flavor. Just make sure it’s fully chilled before filling the dough to prevent any mess while baking.
What if I don’t have a stand mixer?
No worries. You can knead the dough by hand, though it might take longer and a bit of elbow grease. The key is to knead until the dough is elastic and smooth, passing the windowpane test.
Can I skip the tangzhong step?
While you can, tangzhong is what makes these buns incredibly soft and keeps them fresh longer. It’s well worth the effort to include it for that lovely, tender crumb.
Is this recipe suitable for kids?
Definitely! The soft texture and sweet vanilla custard filling make these buns a kid favorite. They also don’t contain any eggs, which some families may prefer.
Can I make these buns dairy-free?
Yes, by substituting dairy milk and butter with plant-based alternatives, you can make a delicious dairy-free version that still tastes amazing.
Final Thoughts
There is something so heartwarming about baking and sharing these homemade custard buns, and with this Easy Custard Buns Recipe, anyone can create bakery-quality treats right in their own kitchen. Whether it’s for family breakfasts, a special occasion, or a comforting snack, these buns promise smiles and satisfied taste buds. Go ahead, give the recipe a try, and watch your loved ones fall in love bite after fluffy bite!
PrintEasy Custard Buns Recipe
These Easy Custard Buns are soft, cardamom-scented sweet breads filled with vanilla custard and dusted with coconut. Inspired by the Norwegian Skoleboller, these buns offer a perfect balance of fluffy, mildly sweet bread with a rich vanilla custard center. The technique uses a tangzhong starter for extra softness, yielding a delightful treat perfect for breakfast or a sweet snack that kids and adults will both enjoy.
- Prep Time: 3 hours
- Cook Time: 1 hour
- Total Time: 4 hours
- Yield: 12 buns
- Category: Breakfast
- Method: Baking
- Cuisine: European, Norwegian
Ingredients
Tangzhong
- 35 gm All-purpose Flour
- 168 gm Water
Main Dough
- 320 gm All-purpose Flour
- 7 gm Instant Yeast
- 43 gm Sugar
- 16 gm Milk Powder
- 2 gm Salt
- 33 gm Butter
- 100 gm Milk
- Prepared vanilla custard or pastry cream (1/2 cup) for filling
- 15 ml Milk (for brushing before baking)
- 10 gm Melted Butter (for brushing after baking)
Instructions
- Make the Tangzhong: In a saucepan, whisk together 35 gm flour and 168 gm water until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens into a pudding-like consistency. Remove from heat and transfer to a clean bowl to cool to room temperature. Use immediately or store in the fridge for up to a few days; if chilled, bring back to room temperature before use.
- Prepare the Dough: In the bowl of a stand mixer, combine 320 gm flour, 7 gm instant yeast, 43 gm sugar, 16 gm milk powder, 2 gm salt, 100 gm milk, and the cooled tangzhong. Mix and knead for 3 to 5 minutes until the dough comes together.
- Add Butter and Knead: Add 33 gm butter to the dough and knead on medium speed for an additional 12 to 14 minutes until the dough reaches the windowpane stage — stretchable and thin without tearing. If the dough feels too dry, add milk one tablespoon at a time.
- First Rise: Place the dough in a large greased bowl, cover with cling film or a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape the Buns: Turn the dough onto a lightly floured surface. Gently flatten it and use a bench scraper to cut into 12 equal portions, being careful not to over-handle. Shape each portion into smooth balls.
- Prepare for Filling: Place the dough balls onto lined baking trays about 5 cm apart. Flatten each ball with your palm to about 2 cm thick and 8 cm diameter. Use the back of a glass to press a 4 cm wide indent in the center, leaving a 2 cm border around the edge.
- Fill with Custard: Whisk chilled vanilla custard or pastry cream to loosen it, then spoon into the indent of each bun. Avoid overfilling to prevent overflow during baking. Brush the edges of each bun with milk.
- Second Rise: Allow the buns to rest at room temperature for 30 minutes to puff up slightly.
- Bake: Preheat the oven to 180ºC (356ºF). Bake the buns on the middle rack for 20 minutes until golden brown and cooked through.
- Finishing Touch: Remove buns from the oven and immediately brush the tops with 10 gm melted butter. Transfer to a wire rack to cool before serving.
Notes
- The tangzhong method provides extra softness and long-lasting freshness to the bread.
- Ensure the dough reaches the windowpane stage for the best texture.
- Cut the dough gently to maintain smooth buns; avoid pulling portions apart.
- Chill the custard before filling to prevent it from bleeding or melting during baking.
- You can prepare tangzhong in advance and refrigerate it; bring it back to room temperature before use.
- Brushing with milk before baking helps achieve a slight sheen and soft crust.
- Optional: dust the baked buns with desiccated coconut for a classic skoleboller finish.
