Fluffy Custard-Filled Braid Buns

Fluffy Custard-Filled Braid Buns

Soft, lightly sweet yeast buns filled with smooth vanilla custard and finished with a light dusting of powdered sugar.

 Ingredients

For the Dough

• 180 ml lukewarm milk

• 1 egg (room temperature)

• 3 tablespoons sugar

• 1 teaspoon instant dry yeast

• ½ teaspoon salt

• 40 g (2 tablespoons) unsalted butter, melted and cooled

• 400 g all-purpose flour (about 2½ cups)

For the Custard Filling

• 250 ml milk

• 1 egg yolk

• 2 tablespoons sugar

• 1 tablespoon cornstarch

• ½ teaspoon vanilla extract

For Brushing & Finishing

• 1 egg yolk

  

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• 1 teaspoon milk

• Powdered sugar (for dusting)

 Instructions

 Prepare the Dough

1. In a large bowl, mix:

   • Lukewarm milk

   • Sugar

   • Yeast

2. Let sit for 5 minutes until slightly foamy.

3. Add:

   • Egg

   • Melted butter

4. Mix well.

5. Gradually add flour and salt and mix until a dough forms.

6. Knead for 8–10 minutes until smooth and elastic.

7. Place dough in a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size.

   

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 Make the Custard Filling

1. In a saucepan, whisk together:

   • Egg yolk

   • Sugar

   • Cornstarch

2. Slowly add milk while whisking.

3. Cook over medium heat, stirring constantly, until thick and smooth.

4. Remove from heat and stir in vanilla.

5. Cover the custard with plastic wrap touching the surface and allow to cool completely.

 Shape the Buns

1. Gently deflate the risen dough.

2. Divide into 8–10 equal pieces.

3. Roll each piece into a rope about 25–30 cm (10–12 inches) long.

4. Fold rope in half and twist the strands together.

5. Join the ends to form a braided loop or figure-eight shape.

6. Place on parchment-lined baking tray.

   

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7. Cover and let rise for 20 minutes.

 Fill and Bake

1. Preheat oven to 180°C (350°F).

2. Mix egg yolk with milk.

3. Brush dough lightly with egg wash.

4. Transfer cooled custard to a piping bag.

5. Pipe custard into the open centers or loops of each braid.

6. Bake for 20–25 minutes until golden brown.

 Finish

1. Cool slightly.

2. Dust edges lightly with powdered sugar (avoid custard centers).

 Tips

 Custard must be fully cooled before piping
 Do not overfill
 Keep buns covered while resting
 Best eaten fresh
 Store in airtight container up to 2 days