These Stovetop Custard Cream Buns make a great breakfast treat or snack. Sweet custard wrapped in a soft milk bun, easy to make and so delicious.
I really love baking my own bread. From the kneading to the baking and the best part, the delicious smell and taste of homemade bread. It is like comfort baking and comfort food in one. Made using such basic ingredients to create an incredible flavour.
Although these custard cream buns are not baked in the oven, cooking them on the stove top still fills your home with that aroma of homemade bread goodness.
These buns are not overly sweet, making them such a great snack or lunch box treat. To make it a bit of a sweeter treat, however ( which I absolutely love) you can just sift a bit of powdered sugar/ icing sugar over the cooked buns.
This is an egg-free recipe because the filling is made using custard powder. If you prefer to make your own custard, then go ahead and use it in place of this filling.
A deliciously amazing recipe, these stovetop custard cream buns are so easy to make.
MAKING THE STOVETOP CUSTARD CREAM BUNS
Start by making the dough. Using a large bowl, combine the instant dry yeast, sugar, salt and flour.
Mix together the warm water, milk and oil in a saucepan or measuring jug and add it to the flour mixture.
Knead for 5 minutes, until it forms a smooth, soft dough.
Cover and leave to rise for an hour in a warm, draft-free area of your kitchen.
MAKING THE CUSTARD
Using a whisk, mix together the dry custard powder, sugar and milk, in a saucepan until smooth and free of lumps.
Place this mixture on the stove on medium heat, for 2 minutes and mix until thickened and smooth. Allow to cool completely.
FILLING AND COOKING THE CUSTARD CREAM BUNS
After the dough has risen, punch it down and knead for 3 minutes. Divide the dough into 12 equal pieces. roll out each piece into a circle. Place a teaspoon of the cooled custard on half of the circle and fold the other half over to cover. Press and seal the edges well and leave to rest for 15 minutes.
Heat a non-stick pan on low heat. If you do not have a non-stick pan, then just cut baking paper/ parchment paper to fit the shape of your pan. Brush with a little oil and gently place the custard cream buns into the pan.
Cook on low heat for 10 minutes then flip it over and cook the other side for 5 minutes.
When cooked remove from the pan, and allow to cool for a few minutes before serving. Dust with powdered sugar/ icing sugar if preferred.
Enjoy ♥
- 1 ¾ cup / 210g all purpose / cake flour
- 1 teaspoon / 3g instant dry yeast
- 1 Tablespoon / 12g white sugar
- ⅓ teaspoon salt
- ½ cup / 125ml warm water
- 1 Tablespoon / 15ml milk
- 1 Tablespoon / 15ml oil
- 1 cup / 250ml milk
- 2 Tablespoons / 20g custard powder SEE NOTE 1
- 5 Tablespoons / 60g sugar
-
Using a large bowl, combine the instant dry yeast, sugar, salt and flour.
-
Mix together the warm water, milk and oil in a saucepan or measuring jug and add it to the flour mixture.
-
Knead for 5 minutes, until it forms a smooth, soft dough.
-
Cover and leave to rise for an hour in a warm, draft-free area of your kitchen.
-
Using a whisk, mix together the dry custard powder, sugar and milk, in a saucepan until smooth and free of lumps.
-
Place this mixture on the stove on medium heat, for 2 minutes and mix until thickened and smooth. Allow to cool completely.
-
After the dough has risen, punch it down and knead for 3 minutes.
-
Divide the dough into 12 equal pieces. roll out each piece into a circle.
-
Place a teaspoon of the cooled custard on half of the circle and fold the other half over to cover. Press and seal the edges well and leave to rest for 15 minutes.
-
Heat a non-stick pan on low heat. If you do not have a non-stick pan, then just cut baking paper/ parchment paper to fit the shape of your pan. Brush with a little oil and gently place the custard cream buns into the pan.
-
Cook on low heat for 10 minutes then flip it over and cook the other side for 5 minutes.
-
When cooked remove from the pan, and allow to cool for a few minutes before serving. Dust with powdered sugar/ icing sugar if preferred.
- This is an egg-free recipe because the filling is made using custard powder. If you prefer to make your own custard, then go ahead and use it in place of this filling.
Oh these look just amazing yummy Ashika! That custard filling looks so creamy. I would have never thought you could make something like this on the stovetop!!
I want a copy of recipe
Hi Gugu, there is a print button on the recipe card, this will make a copy of the recipe for you.
Wow Ashika, this is genius! I love how simple these are and how you used cooled custard in the middle of them. I love cold custard more that I like hot custard (strange I know) so its going to be difficult for me to stop eating all that custard before it goes in as the filling!!
These look so decadent Ashika! What a perfect treat for breakfast. And that filling is really calling my name!
I’d love to get my hands on a few of these. That custard filling!! Delicious.
I love baking bread too. It’s so therapeutic! And then you get to eat fresh bread so it’s hard to go wrong :). These little buns sound just delicious!
I’ve vowed to make more breads this year, and this recipe looks like it will fit right in. I never ever thought of cooking soething like this stovetop – what a great idea! Thanks for the inspiration Ashika!
Looks delish! Question… What is custard powder and where do I get it? Thsnks
Hi Kimberly, Custard powder is a powdered mix with thickeners and a vanilla flavoring which is used to make the custard. It is available in grocery stores in most countries. You can also purchase it in an online store. However, a great substitute is the vanilla pudding mix which is available in most countries.
I hope that this answers your question and that you give it a try too 🙂
Very nice recipe! I ended up activating some yeast in some warm water since I didn’t have instant yeast, and I added a little extra flour to compensate. If I were to make it again, I would be sure to roll out the dough thin to have a nice ratio of bread to custard thickness. All in all, it was very delicious and I will definitely be making it again!
Hi Olivia.. thank you for letting me know how the recipe turned out…I am glad that you enjoyed it too 🙂
Hi
Just wondering if I could make this recipe with regular whole wheat flour instead of all purpose or cake flour?
Thanks.
Hi, yes you can use whole wheat but it might affect the texture of this recipe. I hope that this helps answer your question 🙂
Hi I’m Jean I loved this recipe especially the bread my question is can you bake them in the oven without the filling so we can put a different filling my family don’t all like the custard thanks
Hi Jean, Thank you 🙂 I am so glad that you loved this recipe too.
With regards to your question: I have not baked these in the oven, because I sometimes prefer the quick convenience of the stovetop method.
However, it can work just as well in the oven. A few suggestions for this recipe in the oven: Fill with your preferred filling before baking, but do not overfill. The filling should be of a thick consistency and not runny.
Make sure that it is sealed REALLY well before baking or it will open up while baking.
I hope that this helps answer your question and I would love to know how it turns out 🙂
Hi there!
Thanks for this recipe, my dough is proving as I type 🙂 What’s the best way to store these? Do they need to be in the fridge and for how long can they be kept?
Thanks so much!
Hi Kayte, You are welcome, and thank you for giving this recipe a try.
To answer your question: These are usually best eaten on the same day which it has been prepared. However, you can store it in an airtight container in the fridge for up to 2 days. To reheat, just pop it into the microwave for a few seconds until warm.
I would love to know how they turn out 🙂
Thank you for getting back to me so quickly! They were soooooo tasty!! My goodness, I’m surprised there’s any left 😉 The dough was lovely and light and the custard was delicious. I did put a 1/2 teaspoon of vanilla essence also, just to deepen the flavour. I didn’t take a pic as they didn’t turn out nearly as nice as yours haha
Is your all purpose cake flour. Just ordinary All purpose? Or do i need to add cornstarch or arrowroot to it?
Thank you.
Hi Katherine, you can use either just ordinary all purpose OR cake flour in this recipe. You do not need to add cornstarch or arrowroot to the flour.
I hope that this helps answer your question 🙂