Thursday, December 22, 2022

Raspberry / Custard Cream Buns

Raspberry / Custard Cream Buns


Custard Cream

125g UHT milk

1 egg yolk

25g fine sugar

10g cornflour

Bread Dough

150g Blue Jacket Bread Flour

1 Tbsp fine sugar

1/4 tsp salt

1/2 tsp instant yeast

100g water

1 Tbsp vegetable oil


1. Custard: Whisk yolk, sugar, cornflour & a bit of milk in a bowl. Boil the remaining milk in a saucepan. Pour the milk gradually into the egg mixture & whisk till combined. Pour back into the saucepan & continue whisking over medium heat until the custard thickened. Transfer it to a bowl & cover with cling wrap. Refrigerate for later use

2. Dough: Mix all ingredients together in a medium bowl & knead till elastic & smooth. Proof for 1hr

3. Divide dough into 5 portions. Rough the dough & rest for 10mins. Roll out dough slightly & use a small round cup to press down in the middle of the dough. Pipe in custard & raspberry filling. Proof the dough for 1hr

4. Bake in a preheated oven @ 180C for 12mins

5. Let the buns cooled before dusting with icing sugar & serve


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