Soft, fluffy buns filled with a rich and creamy custard make for an irresistible treat. These Stovetop Custard Cream Buns are easy to prepare and don’t require an oven. Perfect for breakfast, dessert, or a sweet snack, they offer a delightful balance of light dough and decadent filling. This recipe uses basic ingredients and simple techniques, making it ideal for bakers of all levels.
Ingredients
For the Dough:
- 1 ¾ cups all-purpose or cake flour
- 1 teaspoon instant dry yeast
- 1 tablespoon white granulated or castor sugar
- ⅓ teaspoon salt
- ½ cup warm water
- 1 tablespoon milk
- 1 tablespoon canola or sunflower oil
For the Custard Filling:
- 1 cup milk
- 2 tablespoons white granulated sugar
- 1 egg yolk
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough : In a mixing bowl, combine the flour, instant dry yeast, sugar, and salt. In a separate bowl, mix the warm water, milk, and oil. Gradually pour the liquid into the dry ingredients, mixing with a spoon or your hands until a soft dough forms. Knead the dough on a lightly floured surface for about 8–10 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Make the Custard Filling: Gently heat the milk in a small saucepan over medium heat until it’s warm, but not simmering or boiling.In a separate bowl, whisk the sugar, egg yolk, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring continuously, until thickened. Gently heat the milk in a small saucepan over medium heat until it’s warm, but not simmering or boiling.
- Assemble the Buns: Once the dough has risen, divide it into equal portions (about 8–10 pieces). Place a spoonful of custard filling in the center of each flattened dough piece. Carefully seal the edges, forming a smooth ball, and pinch to seal tightly.Place the buns seam-side down on a tray or plate and let them rest for 15–20 minutes.
- Cook the Buns : Heat a non-stick skillet or pan over low heat. Cover with a lid and cook for 8–10 minutes on one side. Flip the buns and cook for another 5–7 minutes until both sides are golden brown and cooked through.Remove from the pan and let cool slightly before serving.
Conclusion
Stovetop Custard Cream Buns are a delightful homemade treat with minimal equipment needed. Their soft, pillowy texture and luscious custard filling make them a favorite for any occasion. Serve warm for the ultimate indulgence, and watch them disappear in no time!
Stovetop Custard Cream Buns
Fluffy stovetop buns filled with creamy custard, perfect for any sweet craving.
Ingredients
For the Dough:
- 1 ¾ cups all-purpose or cake flour
- 1 teaspoon instant dry yeast
- 1 tablespoon white granulated or castor sugar
- ⅓ teaspoon salt
- ½ cup warm water
- 1 tablespoon milk
- 1 tablespoon canola or sunflower oil
For the Custard Filling:
- Not provided in the initial recipe; here’s a simple custard recipe for your buns
- 1 cup milk
- 2 tablespoons white granulated sugar
- 1 egg yolk
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough : In a mixing bowl, combine the flour, instant dry yeast, sugar, and salt. In a separate bowl, mix the warm water, milk, and oil. Gradually pour the liquid into the dry ingredients, mixing with a spoon or your hands until a soft dough forms. Knead the dough on a lightly floured surface for about 8–10 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Make the Custard Filling: Gently heat the milk in a small saucepan over medium heat until it’s warm, but not simmering or boiling. In a separate bowl, whisk the sugar, egg yolk, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring continuously, until thickened. Gently heat the milk in a small saucepan over medium heat until it’s warm, but not simmering or boiling.
- Assemble the Buns: Once the dough has risen, divide it into equal portions (about 8–10 pieces). Place a spoonful of custard filling in the center of each flattened dough piece. Carefully seal the edges, forming a smooth ball, and pinch to seal tightly. Place the buns seam-side down on a tray or plate and let them rest for 15–20 minutes.
- Cook the Buns : Heat a non-stick skillet or pan over low heat. Cover with a lid and cook for 8–10 minutes on one side. Flip the buns and cook for another 5–7 minutes until both sides are golden brown and cooked through. Remove from the pan and let cool slightly before serving.