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Easy Custard Buns Recipe

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4.4 from 14 reviews

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.

  • Author: Chef
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Second Rise: Allow the buns to rest at room temperature for 30 minutes to puff up slightly.
  9. Bake: Preheat the oven to 180ºC (356ºF). Bake the buns on the middle rack for 20 minutes until golden brown and cooked through.
  10. 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.

Find it online: https://cheftinaskitchen.com/easy-custard-buns-recipe/