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Stovetop Custard Cream Buns

These Stovetop Custard Cream Buns make a great breakfast treat or snack. Sweet custard wrapped in a soft milk bun, easy to make and so delicious.

I really love baking my own bread. From the kneading to the baking and the best part, the delicious smell and taste of homemade bread. It is like comfort baking and comfort food in one. Made using basic ingredients to create an incredible flavour.

Although this custard cream buns are not baked in the oven, cooking them on the stovetop still fills your home with that aroma of homemade bread goodness.

These buns are not overly sweet, making them such a great snack or lunch box treat. To make it a bit of a sweeter treat, just sift a bit of powdered sugar over the cooked buns.

This is an egg-free recipe because the filling is made using store bought or homemade custard powder.
Custard powder is super easy to make and I have a great recipe right here for 3-ingredient Custard Powder (egg free, gluten free)

If you prefer to use your egg custard recipe, then that too can replace this filling.

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MAKING THE STOVETOP CUSTARD BUNS

Start by making the dough. Using a large bowl, combine the instant dry yeast, sugar, salt and flour.

Mix the warm water, milk and oil in a saucepan or measuring jug and add it to the flour mixture.

Knead for 5 minutes until it forms a smooth dough.

Cover and leave to rise for an hour in a warm, draft-free area of your kitchen.

Ingredients:

For the Buns:

2 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
1/2 cup warm milk
1 large egg, beaten
1/4 cup unsalted butter, melted
1/2 teaspoon salt

For the Custard Cream:

1 cup milk
3 tablespoons granulated sugar
2 tablespoons cornstarch
2 egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter

Instructions:

Prepare the Bun Dough:

In a large mixing bowl, combine the flour, sugar, and yeast.
Mix in the warm milk, beaten egg, and melted butter until a dough forms. Knead until smooth, then cover and let rise in a warm place until doubled in size, about 1
hour.

Make the Custard Cream:

In a saucepan, whisk together milk, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened.
Beat the egg yolks in a small bowl. Gradually temper the yolks by adding a bit of the hot milk mixture, then pour the yolk mixture back into the pan. Cook, stirring constantly, until the mixture is thick.
Remove from heat, stir in the vanilla extract and butter until smooth. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill in the refrigerator.

Shape and Fill the Buns:

Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a flat circle.
Place a spoonful of custard in the center of each circle, then gather the edges to seal and shape into a bun.

Cook the Buns:

Heat a non-stick skillet over medium-low heat. Place the buns seam side down in the pan. Cover and let cook for about 10 minutes or until the bottom is golden.
Flip the buns, cover again, and cook for another 8-10 minutes until the other side is golden and the buns are cooked through.

Serve:

Serve the custard cream buns warm, dusted with powdered sugar if desired.

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