Custard buns

Get clever with custard and make these gorgeous custard buns. Serve with fresh or roasted fruit if you like for a sweet breakfast or afternoon treat

  • Prep:1 hrs 30 mins
    Cook:20 mins
    plus overnight proving and 1 hr cooling
  • More effort

Nutrition per serving

  • kcal 451
  • fat 23g
  • saturates 13g
  • carbs 49g
  • sugars 0g
  • fibre 1g
  • protein 10g
  • salt 0.4g


  • 300g strong white flour, plus 1 tsp and extra for dusting
  • 175ml double cream
  • 45g caster sugar, plus 1 tsp
  • 2 tsp fast-action dried yeast
  • 1 egg plus 3 egg yolks and 1 egg white, at room temperature (freeze the extra whites to use in another recipe)
  • vegetable oil, for proving
  • 1 tbsp whole milk
  • fresh or roasted fruit (such as plums or rhubarb), to serve (optional)
  • 15g plain flour
  • 15g icing sugar
  • 15g cold unsalted butter
  • 60g caster sugar
  • 15g cornflour
  • 1 egg
  • 90ml whole milk
  • 160ml double cream
  • 1⁄2 tsp vanilla bean paste


  1. Tip 35g of the flour and the cream into a pan and whisk over a low heat for 1-2 mins until smooth. Pour into a heatproof bowl and set aside to cool. Meanwhile, mix 1 tsp sugar, 1 tsp flour and the yeast with 1 tbsp warm water. Cover. Leave for 15 mins until bubbling.

  2. Tip the egg and egg yolks into a large bowl or stand mixer with the 45g sugar. Beat for 4-5 mins until pale and fluffy. Reduce the speed to low, add 1/4 tsp salt and the cream mixture, and beat to combine. Add the yeast mixture and sift in the remaining 265g flour, then mix on a low speed for 10 mins using the dough hook attachment. Or, knead by hand for 5 mins, rotating the bowl as you do. Cover and leave to prove in a warm place for 20 mins. Knead again for 3-5 mins until the dough is stretchy, then transfer to a lightly oiled bowl, cover and leave at room temperature for another 20 mins. Transfer to the fridge to prove for about 8-12 hrs, or until doubled in size.

  3. For the streusel, mix the flour with the sugar and a pinch of salt, then rub in the butter until the mixture resembles fine breadcrumbs. Keep in the the freezer until ready to use.

  4. For the custard, whisk the sugar, cornflour and ¼ tsp salt together in a small bowl. Add the egg and whisk to combine, then whisk in the milk and set aside. Bring the cream and vanilla to the boil in a saucepan. Remove from the heat and add the egg mixture slowly, whisking continuously. Cook over a low-medium heat for 7-10 mins, whisking all the time, until smooth and thick. Remove from the heat, cover and leave to cool for 30 mins.

  5. Roll the dough out on a lightly floured surface until 2cm thick. Stamp out eight 6cm circles and use a tablespoon to press a dip into the middle of each. Using your hands, stretch each circle to about 8cm, keeping a raised border. Arrange on a large baking tray lined with baking parchment and fill each dip with 1 tbsp of the custard. Heat the oven to 180C/160C fan/gas 4.

  6. Leave to prove in a warm place for 30 mins until they slowly spring back when gently pressed. Mix the egg white with 1 tbsp milk and a pinch of salt and brush this over the sides of the buns. Sprinkle with the frozen streusel.

  7. Bake for 10 mins, then reduce the oven to 160C/140C fan/gas 3 and bake for another 8-10 mins. Leave to cool for 30 mins, then serve with fresh or roasted fruit, if you like. Will keep chilled for up to two days. Serve at room temperature.

Suggested recipes from this collection...