Always searching for a way to clear the “baking leftover”. I have some leftover Creme Patissiers / Custard from making the Paris Brest last week. So I thought of making use of all the baking goodness! and these Custard Buns came to my mind.
These Non-baked Custard Cream Buns make a great breakfast treat or snack. Sweet custard wrapped in a soft milk bun, easy to make and so delicious.
Done wrapping the filing the night before and leave it in the fridge overnight, the next morning just pan fry it for a good 10 – 15 mins.
Non-Baked Custard Cream Buns
These Non-baked Custard Cream Buns make a great breakfast, treat or snack. Sweet custard wrapped in a soft milk bun, easy to make and so delicious.
Put the milk, sugar & yeast into thermomix mixing bowl for 2 mins | 37ºC | Speed 1
Add Japanese bread flour then activate dough mode | 3 mins.
Add the unsalted butter, then activate the dough mode | 3 mins. Transfer the dough to a work surface / thermomat. Bring the edges of the dough 3-4 times towards the center, roll it into a ball, place it in a salad bowl, cover with a tea towel and let it rise for 1-2 hours at constant temperature or until doubled in volume.
At the end of the first proof, transfer the dough to the work surface and flatten it by hand to degas. Form a long dough, then divide it into 8 balls. Place these balls work surface, cover with a tea towel and let it rest for 15 mins.
Roll out each ball gently and wrap with the chilled custard filling. Pinch to seal and gently roll on your palm to shape it into a ball.
Heat a pan on low heat and grease lightly with oil. Pan fry the bun on each sides for 4 - 5mins (with the lids covered).
Transfer to a cooling rack before serving. Best to serve warm.
Ingredients
Directions
Put the milk, sugar & yeast into thermomix mixing bowl for 2 mins | 37ºC | Speed 1
Add Japanese bread flour then activate dough mode | 3 mins.
Add the unsalted butter, then activate the dough mode | 3 mins. Transfer the dough to a work surface / thermomat. Bring the edges of the dough 3-4 times towards the center, roll it into a ball, place it in a salad bowl, cover with a tea towel and let it rise for 1-2 hours at constant temperature or until doubled in volume.
At the end of the first proof, transfer the dough to the work surface and flatten it by hand to degas. Form a long dough, then divide it into 8 balls. Place these balls work surface, cover with a tea towel and let it rest for 15 mins.
Roll out each ball gently and wrap with the chilled custard filling. Pinch to seal and gently roll on your palm to shape it into a ball.
Heat a pan on low heat and grease lightly with oil. Pan fry the bun on each sides for 4 - 5mins (with the lids covered).
Transfer to a cooling rack before serving. Best to serve warm.
