My son and I really love Custard Buns. These buns are rolled out just like you'd make dinner roll but slightly different style and filled with scrumptious egg free custard.
If custard powder isn't available, you can substitute with cornflour and adding vanilla extract plus one or two drops of yellow food coloring.
These delightful buns will make your guests feel extra special but also it was economical to bake your own with endless variations.
EGGLESS CUSTARD BUNS
Yield : 14 buns
2 1/4 C all purpose flour
1/2 C evaporated milk
1/4 C plus 1 tablespoon warm water
1/4 C softened butter
1.5 tsp instant yeast
2 tablespoon sugar
1/2 tsp salt
black sesame seeds
1.5 C whole milk
3 tablespoon sugar
4 tablespoon custard powder
1/4 tsp salt
For the filling, whisk custard powder with 1/2 cup of milk.
Heat the remaining milk and sugar, bring to boil.
Add in the custard powder mixture, stir until thicken.
Remove from heat and leave to cool.
For the dough, combine butter, evaporated milk and hot water in a small bowl.
Place flour, sugar, salt and yeast in a mixing bowl.
Pour milk mixture onto dry ingredients and forms into soft dough.
On the floured surface, knead by hand for 10 minutes until smooth.
Let rise until double in size for 1-1.5 hours in a covered and oiled bowl.
Punch the dough down, divide into 14 portions. Roll out each portion into 1/2 cm thick and 3 in round. Fill each round with 1 tablespoon of filling, gather the edges to the center and seal tightly. Shape into ball then flatten slightly. Place the rolls sealed side down, cut from outside edge about 1/2 in deep and 1 in intervals.
Brush the center with little water, sprinkle with black sesame seeds. Complete the rest of the dough, transfer onto a baking sheet and leave to rest for an hour. Towards the end of rising time, preheat oven @ 200C.
Bake for 15-20 minutes until golden brown. Brush with melted butter and transfer onto rack to cool.
Linking to Yeastspotting 7-27-12