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This recipe was given to me by a friend awhile ago, and I feel it needs a little more appreciation. Theyāre super easy to make and are tasty too!
I feel one thing a kitchen witch has to master is their ability to make all sorts of bread. Itās such a staple, and is so versatile. Not to mention how much of a crowd pleaser it is.
This recipe is a tasty bun, that when bitten into, oozes vanilla custard. Whenever I make these, they are gone in the first ten minutes. I tweaked this recipe from one of my good friends who enlightened me on this yummy recipe. I highly recommend you to try these for yourself!
Now in this recipe I will be showing you three fillings that Iām sure you will love!
- Brown sugar maple custard
Ā½ cup warm almond milk (Or any type of milk)
For the Chocolate Coffee Cream
Ā¼ cup expresso/ brewed coffee
Milk chocolate/ dark chocolate/ Semi-sweet chocolate (Its up to you)
For the Maple Syrup Custard
To prepare: Set your butter and eggs out 10 minutes before you start so they enough time to come to room temperature.Ā
Start by filling a measuring cup with your milk and heat in your microwave for about 20 seconds, or until when you stick a (clean) finger in, it is just warm. If it is too hot, it will kill your yeast mixture. Add your dry yeast in and stir. Let it sit for 10 minutes to bloom.
Next, in a kitchen aid (If you have one) attach the dough hook and mix your flour, salt and sugar together. Now crack an egg into the yeast mixture and add it to the kitchen aid bowl on low speed. Add in warmed cream. Let the dough hook do its magic on medium low speed until the dough is very smooth and elastic.
Add in your butter 1 tablespoon at a time and let it mix until completely smooth. About 4-5 minutes.
Oil a bowl with some neutral oil, or with some butter and place the kneaded dough ball into the bowl. Cover with plastic wrap and place in oven with the light on, or in a warm area.
Leave it to rise for 2 hours, or until doubled in size.Ā
Ok, so now poke your dough and let the gas leak out from the dough. Cut it into equal sized pieces and place cling wrap on it and let it rise for another 15 minutes or more.
In the 15 minutes, now is the time to make your custard cream. On high heat, add your milk and butter and let it come to a boil. Then turn down your heat and whisk in sugar, egg, and flour. Add in your additives (Vanilla, maple syrup. etc.) and mix on low heat until it has reached a thick pudding like consistency. About 6-12 minutes. If you are doing chocolate, here is the time to melt your chocolate in, when it is off the heat. Let it cool completely.
With a rolling pin roll out the pieces of dough and place a dollop of custard in the center. Fold them over and press/pinch the sides together. Repeat the process until all of them are like this.
Place them on a tray and wrap cling wrap over them. Let them proof for about an hour, or until theyāve doubled in size again.
Now with a nonstick pan on medium low heat, place the bun in the pan and cover with lid. Cook each side for about 5 minutes, or until it is a nice golden brown. You can also cook this in an oven. 400 F for 8-15 minutes.
Now your done! Enjoy this hot and cold, they are tasty either way. It will be a little crispy when hot and soft when cold.Ā
I hope you enjoy this recipe!
I love you all! My DMs, mail, and comments are always open!Ā
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