Description
These Stovetop Custard Cream Buns feature soft, fluffy milk buns filled with sweet and creamy homemade custard. Perfectly cooked on the stovetop using a non-stick pan, this easy recipe combines the delightful textures of tender bread and smooth custard without needing an oven. A comforting treat ideal for breakfasts, snacks, or dessert.
Ingredients
For the Dough
- 1 ¾ cups all-purpose or cake flour
- 1 teaspoon instant dry yeast
- 1 tablespoon white granulated or caster sugar
- ⅓ teaspoon salt
- ½ cup warm water
- 1 tablespoon milk
- 1 tablespoon oil (canola or sunflower)
For the Custard Filling
- 1 cup milk
- 2 tablespoons white sugar
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Instructions
- Make the Dough: In a large bowl, combine the yeast, sugar, salt, and flour. Mix the warm water, milk, and oil in a small saucepan or measuring jug. Add the liquid mixture to the flour mixture and knead for 5 minutes until smooth and soft. Cover and let rise for 1 hour in a warm, draft-free place.
- Prepare the Custard Filling: In a saucepan, whisk together the sugar, cornstarch, flour, and egg yolk until smooth. Slowly pour in the milk while whisking continuously to avoid lumps. Place over medium-low heat and stir constantly until the mixture thickens into a smooth custard. Remove from heat, stir in the butter and vanilla extract. Transfer to a bowl, cover with plastic wrap pressed directly on the surface, and let cool completely.
- Shape the Buns: After the dough has risen, punch it down and knead for 3 minutes. Divide into 12 equal pieces and roll each piece into a circle. Place a teaspoon of the cooled custard on one half of each dough circle. Fold the dough over the custard and press edges firmly to seal. Let the buns rest for 15 minutes.
- Cook the Buns Stovetop: Heat a non-stick pan on low heat. If the pan is not non-stick, place a piece of parchment paper cut to fit the bottom and brush lightly with oil. Arrange the buns in the pan. Cook on low heat for 10 minutes, then carefully flip and cook the other side for 5 minutes. Remove and let cool slightly. Dust with powdered sugar if desired before serving.
Notes
- Use warm water (about 100°F/38°C) to activate the yeast properly for the dough rise.
- Cover the custard surface with plastic wrap tightly to prevent a skin from forming while cooling.
- If not using a non-stick pan, parchment and light oil brushing are essential to avoid sticking during cooking.
- Cooking on low heat is crucial to cook the buns through without burning the outsides.
- Optional: dust the buns with powdered sugar for a pretty and sweet finish.
- Ensure the custard has cooled before filling to avoid melting the dough excessively.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Western
