These custard sweet buns are soft, fluffy, and filled with creamy homemade custard that melts in every bite. I love how they taste just like something from a bakery, but I can make them fresh in my own kitchen.
Why You’ll Love This Recipe
I like this recipe because it combines pillowy bread with rich custard filling, giving me a treat that’s comforting and indulgent at the same time. I also enjoy how customizable it is—I can leave them plain, brush them with butter, or even dust them with powdered sugar for a fancier finish. It’s a recipe that makes my home smell like a bakery and leaves me with a tray full of irresistible buns to share.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Dough:
2 ½ cups all-purpose flour
2 ¼ tsp instant yeast (1 packet)
¼ cup sugar
½ tsp salt
½ cup warm milk
1 large egg
3 tbsp butter (softened)
For the Custard Filling:
1 cup milk
2 tbsp sugar
1 egg yolk
1 tbsp cornflour (cornstarch)
½ tsp vanilla essence
1 tsp butter
Directions
Step 1: Make the Custard
I whisk together the egg yolk, sugar, cornflour, and a little milk until smooth.
I gradually whisk in the rest of the milk to avoid lumps.
I cook the mixture on low heat, stirring constantly, until it thickens.
I remove from heat and stir in butter and vanilla essence.
I let it cool completely, covering with plastic wrap to prevent skin from forming.
Step 2: Make the Dough
I mix warm milk, sugar, and yeast in a bowl and let it sit for 5–10 minutes until frothy.
I add the egg, flour, and salt, mixing to form a rough dough.
I knead in softened butter for 8–10 minutes until smooth and elastic.
I cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
Step 3: Shape the Buns
I punch down the dough and divide it into 8–10 portions.
I flatten each piece, add 1 tbsp custard filling, and seal it tightly.
I place them seam-side down on a greased or lined tray.
I cover and let them rise again for 30–40 minutes, until puffy.
Step 4: Bake
I preheat the oven to 180°C (350°F).
I brush the tops with egg wash (1 egg + 1 tbsp milk).
I bake for 15–18 minutes, until golden brown.
Step 5: Optional Finish
I sometimes brush hot buns with melted butter for a glossy finish.
I dust with powdered sugar or drizzle with glaze (sugar + milk) for extra sweetness.
Servings and timing
This recipe makes about 8–10 custard sweet buns. It takes me around 2 hours total, including rising time, with about 25 minutes of hands-on preparation and 15–18 minutes of baking.
Variations
I sometimes add chocolate chips inside with the custard for a double treat.
I swap the vanilla essence for almond extract for a different flavor.
I top the buns with toasted coconut or sliced almonds before baking.
I make a fruit version by adding a spoonful of jam under the custard filling.
Storage/Reheating
I store leftover buns in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. I reheat them in the microwave for about 10–15 seconds to make them soft again. For longer storage, I freeze them individually wrapped and reheat straight from frozen in a low oven until warm.
FAQs
How do I know when the dough has risen enough?
I check if the dough has doubled in size—it should look puffy and spring back slowly when I poke it with my finger.
Can I make the custard filling ahead of time?
Yes, I prepare the custard a day ahead and keep it in the fridge. I just make sure to cover it with plastic wrap touching the surface so it doesn’t form a skin.
Can I use store-bought custard instead of homemade?
I prefer homemade for the fresh taste, but store-bought custard works if I’m short on time.
What can I use if I don’t have instant yeast?
I use active dry yeast instead, but I dissolve it in warm milk with sugar and let it activate for about 10 minutes before mixing into the dough.
How do I keep the filling from leaking out?
I make sure to pinch the dough tightly around the filling and place the seam-side down on the baking tray.
Conclusion
I love baking these custard sweet buns because they give me soft, fluffy bread with a creamy surprise inside. They’re perfect for breakfast, tea time, or as a homemade bakery-style treat. Once I tried making them, I realized they’re easier than they look—and every bite is worth the effort.
Soft, fluffy bakery-style buns filled with creamy custard. These homemade custard sweet buns are golden, pillowy, and perfect for breakfast, tea, or dessert.
Ingredients
For the Dough:
2 1/2 cups all-purpose flour
2 1/4 tsp instant yeast (1 packet)
1/4 cup sugar
1/2 tsp salt
1/2 cup warm milk
1 large egg
3 tbsp butter, softened
For the Custard Filling:
1 cup milk
2 tbsp sugar
1 egg yolk
1 tbsp cornflour (cornstarch)
1/2 tsp vanilla essence
1 tsp butter
For Finishing:
1 egg + 1 tbsp milk (egg wash)
(Optional) melted butter for brushing
(Optional) powdered sugar or glaze for topping
Instructions
Make the Custard: Whisk egg yolk, sugar, and cornflour with a little milk until smooth. Slowly whisk in remaining milk. Cook over low heat, stirring constantly, until thickened. Remove from heat, stir in butter and vanilla, then cool with plastic wrap touching the surface.
Make the Dough: Mix warm milk, sugar, and yeast. Let sit 5–10 minutes until frothy. Add egg, flour, and salt to form a rough dough. Knead in softened butter until smooth and elastic (8–10 minutes). Cover and let rise 1 hour or until doubled.
Shape the Buns: Punch down dough, divide into 8–10 pieces. Flatten each, add 1 tbsp custard, and seal tightly. Place seam-side down on a lined tray. Cover and rise 30–40 minutes until puffy.
Bake: Preheat oven to 180°C (350°F). Brush buns with egg wash and bake 15–18 minutes, until golden brown.
Finish: Optionally brush hot buns with melted butter, dust with powdered sugar, or drizzle with glaze.
Notes
Add chocolate chips with custard for extra indulgence.
Swap vanilla with almond extract for a different flavor.
Top with toasted coconut or sliced almonds before baking.
For a fruity twist, add a spoonful of jam under the custard.
