These came out really good, very soft and the custard was tasty and rich even though I used whole eggs and not just yolks. Only thing I’d change is trying to make them a bit wider/thinner and increasing the amount of cardamom (or maybe use freshly ground cardamom, though that’s difficult to find for me).
Here’s the recipe if anyone is interested 🙂
## **Ingredients, makes 8 buns** **For the dough:**
– 330 g strong white bread flour – 200 g cold milk – 50 g sugar – 40 g soft butter – 6 g salt – 4 g dry yeast – 3 g ground cardamom – 1 egg yolk mixed with 1 teaspoon of milk for brushing.
**For the custard:**
– 300 g full fat milk – 2 eggs – 100 g sugar – 35 g corn starch – vanilla paste/extract/vanillin, to taste
**For the topping:**
– 65 g icing sugar – 10 g lemon juice (or water) – 65 g desiccated coconut
## **Directions**
1. **For the custard.** In a pot, whisk together the eggs, sugar, corn starch and vanilla paste. Whisk in the milk and place on medium heat 2. Cook until thickened, then transfer to a bowl to cool, covering with clingfilm touching the pastry cream. 3. **For the bread.** Combine the milk, yeast, salt, sugar, cardamom, and butter. Mix well to dissolve the sugar and hydrate the yeast. Add the flour and mix to a dough. 4. Knead the dough for 6 minutes. 5. Cover and proof 30 minutes. 6. Fold the dough and then proof overnight in the fridge (or 60 to 90 minutes at room temperature). 7. Divide the dough into 8 equal pieces (about 80 g) and shape into balls. 8. Rest for 15 minutes. 9. Stretch the dough balls to form a depression in the middle. 10. Cover and proof for 1 – 1.5 hours. 11. Stretch the dough balls to the desired size. Place them on a non-stick paper lined tray. Brush with the egg yolk & milk mix. 12. Add the custard and optionally smooth it out with a damp spoon/spatula. 13. Bake the buns for 20 – 25 minutes in a preheated 160°C convection oven. 14. Let them cool down completely. 15. **For the topping.** Prepare the icing by mixing the icing sugar with the lemon juice. 16. Brush with the icing and dip the in the coconut.
TheNordicFairy
Yum!!!
Leather-Molasses1597
😍
Secret_Explorer6495
Looks delicious! The middle part of these are my favorite
E-godson
These are so underrated. I wish more bakeries in the US had these. I make them myself a few times a year but sometimes I just wanna be lazy. 😊
realJeremy1234
Looks delicious 😋
LessSpot
Love pastries with custard! Tx for sharing your recipe 😊 Those buns look like they are easy to make. I’ll try making them tomorrow.
sunsetsku
looks like heaven! i’m definitely hungry
valerieddr
Very nice !
Nerdz2300
I kind of did a variant of these: I used King Arthur’s recipe for Cinnamon Buns and then made custard like you did. Before baking I put my thumb in the middle to make a hole and then filled it with custard. It came out pretty good and I liked the difference in textures.
culinarysiren
These were one of my favorite things to get in Epcot when we lived in Florida. I need to make them at home!
11 Comments
These came out really good, very soft and the custard was tasty and rich even though I used whole eggs and not just yolks. Only thing I’d change is trying to make them a bit wider/thinner and increasing the amount of cardamom (or maybe use freshly ground cardamom, though that’s difficult to find for me).
Here’s the recipe if anyone is interested 🙂
## **Ingredients, makes 8 buns**
**For the dough:**
– 330 g strong white bread flour
– 200 g cold milk
– 50 g sugar
– 40 g soft butter
– 6 g salt
– 4 g dry yeast
– 3 g ground cardamom
– 1 egg yolk mixed with 1 teaspoon of milk for brushing.
**For the custard:**
– 300 g full fat milk
– 2 eggs
– 100 g sugar
– 35 g corn starch
– vanilla paste/extract/vanillin, to taste
**For the topping:**
– 65 g icing sugar
– 10 g lemon juice (or water)
– 65 g desiccated coconut
## **Directions**
1. **For the custard.** In a pot, whisk together the eggs, sugar, corn starch and vanilla paste. Whisk in the milk and place on medium heat
2. Cook until thickened, then transfer to a bowl to cool, covering with clingfilm touching the pastry cream.
3. **For the bread.** Combine the milk, yeast, salt, sugar, cardamom, and butter. Mix well to dissolve the sugar and hydrate the yeast. Add the flour and mix to a dough.
4. Knead the dough for 6 minutes.
5. Cover and proof 30 minutes.
6. Fold the dough and then proof overnight in the fridge (or 60 to 90 minutes at room temperature).
7. Divide the dough into 8 equal pieces (about 80 g) and shape into balls.
8. Rest for 15 minutes.
9. Stretch the dough balls to form a depression in the middle.
10. Cover and proof for 1 – 1.5 hours.
11. Stretch the dough balls to the desired size. Place them on a non-stick paper lined tray. Brush with the egg yolk & milk mix.
12. Add the custard and optionally smooth it out with a damp spoon/spatula.
13. Bake the buns for 20 – 25 minutes in a preheated 160°C convection oven.
14. Let them cool down completely.
15. **For the topping.** Prepare the icing by mixing the icing sugar with the lemon juice.
16. Brush with the icing and dip the in the coconut.
Yum!!!
😍
Looks delicious! The middle part of these are my favorite
These are so underrated. I wish more bakeries in the US had these. I make them myself a few times a year but sometimes I just wanna be lazy. 😊
Looks delicious 😋
Love pastries with custard! Tx for sharing your recipe 😊 Those buns look like they are easy to make. I’ll try making them tomorrow.
looks like heaven! i’m definitely hungry
Very nice !
I kind of did a variant of these: I used King Arthur’s recipe for Cinnamon Buns and then made custard like you did. Before baking I put my thumb in the middle to make a hole and then filled it with custard. It came out pretty good and I liked the difference in textures.
These were one of my favorite things to get in Epcot when we lived in Florida. I need to make them at home!