Savory Stuffed Buns
Indulge in the delightful creation of Savory Stuffed Buns – a recipe that yields 21 perfectly sized buns, each weighing 40g. This culinary adventure combines a rich dough infused with butter, a hint of sweetness, and a touch of lemon zest. The magic unfolds with a luscious custard filling, creating a symphony of flavors that will leave your taste buds craving more. Follow the simple instructions to craft these delectable buns, a perfect blend of softness and sweetness, guaranteed to elevate your baking repertoire.
Savory Stuffed Buns
Indulge in the delightful creation of Savory Stuffed Buns – a recipe that yields 21 perfectly sized buns, each weighing 40g. This culinary adventure combines a rich dough infused with butter, a hint of sweetness, and a touch of lemon zest. The magic unfolds with a luscious custard filling, creating a symphony of flavors that will leave your taste buds craving more. Follow the simple instructions to craft these delectable buns, a perfect blend of softness and sweetness, guaranteed to elevate your baking repertoire
Ingredients
- 100 g Butter
- 500 g All-purpose flour
- 60 g Sugar
- 2 Eggs
- 150 ml Milk
- 1 Vanilla essence, to taste
- 25 g Fresh yeast or ( 10 g Instant yeast)
- 1 Pinch of salt
- 1 Lemon zest
Custard Filling
- 250 ml Milk
- 60 g Sugar
- 1 Egg
- 15 g Cornstarch
- 1 Vanilla essence, to taste
Instructions
- Begin by creating a sponge. Combine warm milk, a tablespoon of sugar, and yeast. Cover and let it rest for 15 minutes.
- In a bowl, mix the remaining ingredients (excluding butter). Add the yeast sponge and blend until a dough forms. Introduce the butter and continue kneading. The dough may get sticky, but refrain from adding more flour. Knead for 10 minutes until non-sticky. Allow it to rest for 20 minutes.
- After resting, divide the dough into 40g portions, shape into balls, and arrange on a buttered tray. Let them rise until doubled in size.
- Meanwhile, prepare the custard filling. Heat milk with half of the sugar. In a bowl, combine the remaining sugar with cornstarch. Add eggs and blend until smooth. Pour in the hot milk, return the mixture to low heat, stirring constantly until it boils. Once boiling, cook for an additional minute while stirring. Remove from heat, add vanilla essence, and cover with plastic wrap to prevent a skin from forming. Let it cool.
- Once the buns have risen, brush with beaten egg. Bake in a preheated oven at 180°C for approximately 15-20 minutes or fry without brushing. After cooling, cut the buns diagonally with scissors, fill with custard and pastry cream, and dust the tops with powdered sugar.