Rolls with a custard very soft and tasty  See details »

 

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  • 00:00: Good day! Welcome to my channel! Today I'm going to make buns with custard cream. These buns are something between yeasty buns and cakes. Because they're yeasty buns with custard cream
  • 00:32: They're tender and tasty Let's get started! For the dough we'll need 350 g of flour
  • 01:09: 50 g of sugar, 50 g of fat (30g of butter and and 20 g of veg oil), 1 middle-sized egg 150 ml of warm milk and 15-20 ml of warm water to dissolve the yeast in, 1/2 tsp of salt 4 g of instant dry yeast add a little bit of water to the yeast
  • 01:42: and leave it for 5-10 min, warm up the milk till very warm add in the sugar and salt, add the butter and let it sit for 5-10 min, the sugar and salt should dissolve as well as the butter sift the flour make a deepening, add the warm milk mixture the veg oil
  • 02:12: add in the egg and mix with a fork add in the dissolved yeast and mix till smooth dough firstly I mix it all with a fork then put in a table and knead till smooth I'll be kneading by hands
  • 02:45: but you can use a standing mixer here the dough is soft, but don't add any flour because you can make fluffy buns only out of soft dough As a result, I have a smooth and soft dough
  • 03:17: but it's non-stick as well make a ball oil a bowl put your dough, cover it and leave in a warm place to rise it should double in volume usually it takes 2 hours
  • 03:49: If you have time, you can knead the dough a little bit and let it rise 2 times For the custard cream we'll need 250 ml of milk 75 g of sugar, 1 middle-sized egg 40 of flour or starch, 50 g of butter 1 tsp of vanilla extract
  • 04:21: to the flour, add a half of all the sugar mix, add 7-8 tbsp of milk from the general amount and mix till smooth runny mixture beat the egg add the flour mixture and stir pour the rest of the milk into a sausepan
  • 04:53: add in the rest of the sugar and warm up till very hot make sure the sugar is dissolved little by little add the hot milk to the egg mix well every time after adding a new portion put on a stove, on high heat, constantly stirring boil till thickens
  • 05:23: it thickens in 3-5 min once thickened, remove from the heat I have thick custard like this add in the vanilla and the butter and mix well till smooth put in a separate bowl
  • 05:53: put some plastic wrap on the very surface and let it cook completely like this to room temperature. For sprinkling we'll need 125 g of flour, 75 g of butter 70 g of sugar and 1 tsp of vanilla sugar to the flour, add the both sugars mix it all well
  • 06:27: add in the cold diced butter and crumle it, don't make it too fine put in into the fridge put your risen dough on your table and divide into pieces of desired size I divided into 7, by buns were quite large make balls, fold the edges into the centre
  • 07:04: till it smooth pinch the seam so it's a smooth bowl roll out into a thick circle and lay out loosely on a baking tray lined with some parchment
  • 07:38: cover and leave to rise it should double in volume usually it takes about 40 min remove the wrap brush them with some egg wash 5-7 min before baking sprinkle them with some sprinkling
  • 08:09: there's a lot of sprinkling, it's enough to cover all the buns you can leave the sprinkling on the tray it will bake and become little cookies bake in a 180 degree Celsius oven till golden brown, for about 30 min put the buns onto a cooling rack and let them cool completely
  • 08:40: to room temperature, cut each bun use a bread knife, for example they're light inside I put the cream into a piping bag with a figure tip (optional) you can even use a spoon for this the buns are done!
  • 09:16: they turn out nice and homey they are tender inside and crunchy on top Have a nice meal! Thanks for watching! Bye!
  • 09:46: