Non-Baked Custard Cream Buns

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.