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Sweet Custard Buns



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For the Sweet Bread

  • 500 grams plain flour
  • 20 grams dried yeast, (1 satchet)
  • 100 grams caster sugar
  • 1 teaspoon salt
  • 270 grams Luke Warm Water
  • 50 grams Butter, cubed and at room temp

For the Custard

  • 80 grams raw sugar
  • 40 grams cornflour
  • 1 teaspoon vanilla essence
  • 3 eggs, XL
  • 500 grams Milk

For the Glaze

  • 2 tablespoon white sugar
  • 2 teaspoon water
  • 6
    Preparation 15min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

    To Make the Custard...
  1. Add sugar and cornflour to the TM bowl. Mill 10 sec / speed 9.

  2. Add vanilla essence, eggs and milk and cook 7 mins / 90oC / speed 4. Once cooked, transfer to a container to cool in the fridge.

  3. To Make the Bread...
  4. Add flour, sugar, yeast and salt into the TM bowl and mix 45 sec / speed 3 with the lid off. During this time, slowly add the lukewarm water into the bowl through the MC opening.

  5. Once all the water is added, mix the dough mixture for 10 sec / speed 6.

  6. Add the butter and knead 1 min and 30 sec / Closed lid /Dough mode ensuring all the butter is kneaded into the dough. The dough will be very sticky and it has some elasticity to it.

  7. Roll the dough and allow it to prove until doubled in size. Once proved, ‘punch down’ the dough and allow it to prove for a second time, only for approximately 15 minutes.

  8. After the second proving is finished, portion 15 even sized dough balls and have your cooled custard ready for assembling.

  9. To Assemble and Cook the Buns...
  10. Take a dough ball and flatten it into a circle and dollop custard into the centre. Pinch up the sides of the dough to completely enclose the custard filling.

  11. Place the assembled bun, seam side down, onto a lined baking tray. Once all the buns have been assembled, place the baking tray into a cold oven and cook for 15 minutes at 180oC (preheating the oven not required).

  12. To Glaze the Buns...
  13. Add water and sugar into the TM bowl and cook 2 mins / 100oC / speed 4. When the custard buns come out of the oven, brush the glaze on top of the buns while they are hot.


Accessories you need

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After making the custard there is lots left over. Use this to make another batch of sweet custard buns or devour as is. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I made these today and very delicious. I made 16...

    Submitted by GailGaden on 31. January 2020 - 15:15.

    I made these today and very delicious. I made 16 and like the tip said plenty of custard left over. I halved the sugar in each of the tasks cause we don't like a lot of sugar. Will be making some more later and using up the rest of the custard. Hope they freeze well cause that's where the extras will be going.
    thank you so much for a great recipe.

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  • These were delicious! I did

    Submitted by AshyJade on 2. April 2016 - 20:00.

    These were delicious! I did have to bake a little longer to get a golden look to them. Went down a treat for my custard loving husband  Big Smile

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  • Very good Easy to make 

    Submitted by eunice723 on 2. November 2015 - 22:05.

    Very good

    Easy to make 

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