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Custard Bread - Episode 302 - Baking with Eda

776 views · Published 2 February 2017 · 4:18 · Indexed 31 October 2026

Channel: eda · 2017 · Howto & Style

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Website: http://www.bakingwithnyssaeda.com/2017/02/super-soft-custard-buns.html

YIELD: makes 9 buns - Prep Time: 2 H 30 M - Cook Time: 35 M - Total Time: 3 H 5 M

INGREDIENTS

For the buns

90 ml milk, lukewarm
7 g dry yeast
6 tbsp white sugar
80 g melted butter
1 egg 
1 egg white
pinch salt
1 lemon zest
1 tsp vanilla extract
300 g all purpose flour
For the filling
75 g vanilla pudding mix (Dr. Oetker) (*or use homemade custard)
350 ml milk

For the topping
80 g almond shavings
canned cherries 
1 egg yolk

* Custard Recipe: http://www.bakingwithnyssaeda.com/2015/08/easy-pastry-cream-recipe.html

INSTRUCTIONS

1. In a medium mixing bowl, combine the lukewarm milk, yeast and sugar. Stir in the melted butter, egg, egg white, pinch salt, vanilla extract and lemon zest. Add half of the flour and stir until well combined. Add the remaining flour and knead for about 5 minutes. Place in a oiled bowl and cover with plastic wrap. Let allow to rise for about 60 minutes or until doubled in size.
2. Line a baking sheet with parchment paper. Roll dough into 9 equal size balls and place on lined sheet. Cover and allow to rise for 60 minutes more.
3. Meanwhile, prepare the vanilla pudding with 350 ml milk according to package instructions. Allow to cool.
4. Preheat the oven to 210C 410F.
5. Using a glass or the back of a soup spoon, make an indentation on the buns, deep enough to hold at least 1 tablespoon of custard filling. Make a bigger well if you really like vanilla custard with buns. Spoon the custard into the hole. Top with cherries. Brush the sides with egg yolk. Sprinkle with some almond shavings. 
6. Bake in preheated oven for about 35 minutes or until golden to deep brown.

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