Custard Buns Recipe
Custard buns, also known as “nai wong bao” in Chinese cuisine, are soft, fluffy buns filled with a rich, creamy custard filling. These delightful treats are perfect for breakfast, as a snack, or even as a dessert. Making them at home might seem intimidating, but with a little patience and practice, you’ll be able to create these delicious buns from scratch. This recipe yields about 12-14 custard buns.
Ingredients
For the Dough:
- 2 ¼ cups (280g) all-purpose flour
- 3 tablespoons (45g) sugar
- 1 teaspoon (5g) instant yeast
- ½ teaspoon (3g) salt
- ¾ cup (180ml) warm milk (around 110°F/45°C)
- 2 tablespoons (30g) unsalted butter, softened
- 1 large egg
For the Custard Filling:
- 2 large egg yolks
- 1/3 cup (65g) sugar
- 1 cup (240ml) whole milk
- 2 tablespoons (15g) cornstarch
- 1 tablespoon (15g) unsalted butter
- 1 teaspoon (5ml) vanilla extract
- A pinch of salt
For the Egg Wash:
- 1 large egg, beaten
- 1 tablespoon (15ml) water
Instructions
Step 1: Prepare the Custard Filling
- Mix the Egg Yolks and Sugar: In a medium-sized bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thickened. This process helps dissolve the sugar and ensures a smooth custard.
- Add Cornstarch: Sift in the cornstarch and whisk until fully combined. The cornstarch will help thicken the custard as it cooks.
- Heat the Milk: In a saucepan, heat the milk over medium heat until it’s just about to boil. Remove from heat and gradually pour the hot milk into the egg mixture, whisking continuously to prevent the eggs from curdling.
- Cook the Custard: Pour the egg and milk mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens and starts to bubble. It should have a smooth, creamy consistency.
- Add Butter and Vanilla: Remove the custard from heat and stir in the butter, vanilla extract, and a pinch of salt. Mix until the butter is fully melted and incorporated.
- Chill the Custard: Transfer the custard to a bowl, cover with plastic wrap (making sure the wrap touches the surface of the custard to prevent a skin from forming), and refrigerate for at least 1 hour or until completely cooled.
Step 2: Prepare the Dough
- Activate the Yeast: In a small bowl, mix the warm milk with the sugar and yeast. Let it sit for about 5 minutes until the yeast becomes frothy. This step ensures the yeast is active and will help the dough rise.
- Combine Dry Ingredients: In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, softened butter, and egg.
- Knead the Dough: Mix the ingredients until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment for 6-8 minutes.
- First Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Step 3: Assemble the Buns
- Divide the Dough: Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 12-14 equal portions, each weighing around 40g. Roll each portion into a ball.
- Fill the Buns: Take one dough ball and flatten it into a disc, about 3 inches in diameter. Place about 1-2 tablespoons of the chilled custard filling in the center. Carefully gather the edges of the dough, pinching them together to seal the filling inside. Roll the bun gently in your hands to form a smooth, round shape. Place the bun seam-side down on a piece of parchment paper. Repeat with the remaining dough and filling.
- Second Rise: Place the buns on a baking tray or in a steamer, leaving enough space between each one for them to expand. Cover with a damp cloth and let them rise for another 30-45 minutes, until they are puffy and slightly larger.
Step 4: Cook the Buns
Option 1: Steaming
- Steam the Buns: If you prefer a traditional texture, steam the buns. Set up a steamer and bring the water to a boil. Place the buns in the steamer, leaving some space between them, and steam for 12-15 minutes over medium-high heat. Avoid opening the lid during steaming to prevent the buns from collapsing.
- Cool Slightly: Once steamed, remove the buns from the steamer and let them cool for a few minutes before serving. The buns should be soft, fluffy, and filled with warm, creamy custard.
Option 2: Baking
- Preheat the Oven: If you prefer baked buns, preheat your oven to 350°F (175°C).
- Egg Wash and Bake: Brush the tops of the risen buns with the egg wash. Bake in the preheated oven for 15-18 minutes, or until the buns are golden brown.
- Cool Slightly: Let the buns cool on a wire rack for a few minutes before serving. The baked version will have a slightly crispier exterior but still a soft interior.
Step 5: Serve and Enjoy
Custard buns are best enjoyed warm, whether steamed or baked. The soft, pillowy dough combined with the rich custard filling makes for a delightful treat. They can be stored in an airtight container at room temperature for up to 2 days, or you can refrigerate them for up to a week. Reheat them by steaming or microwaving for a few seconds to restore their softness.
Tips and Variations
- Flavor the Custard: For a twist, try adding a teaspoon of matcha powder, cocoa powder, or a few drops of almond extract to the custard filling.
- Double the Filling: If you prefer a more custard-filled bun, feel free to double the amount of filling in each bun. Just be careful not to overfill, as this can cause the buns to burst during cooking.
- Freeze the Dough: If you want to make the buns ahead of time, you can freeze the unfilled dough balls. Thaw them in the refrigerator overnight before filling and steaming or baking.
Enjoy making and sharing these delightful custard buns with friends and family