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Custard brioche buns
6 pieces
Bread flour 175g
All purpose flour 80g
Sugar 25g
Salt 4g
Instant Dry yeast 3g
Eggs 2
Vanilla extract 1 tsp (or 1/2 tsp of vanilla paste)
Unsalted butter 60g
Warm milk 10-15ml

- Custard cream
Milk 225ml
Vanilla extract 2 tsp (or vanilla paste 1 tsp)
Sugar 55g
Corn starch 15g
A pinch of salt
Egg yolks 2
Unsalted butter 15g


1. Put all the dry ingredients in a clean bowl and mix them lightly. Put the egg and vanilla extract in the center of the bowl, release them first, and mix them little by little with the powders. Add the soft butter at room temperature, and add milk if the dough is slightly dry.
2. Transfer the dough to the workbench and start to knead. After about 10-13 minutes, transfer the dough to a bowl, and let dough rise in a warm place for about 1 hour-1 and a half.
3. In the meantime, prepare custard cream. Add milk and vanilla extract to the saucepan and bring to a light boil over medium heat. Cover the top and leave it. In another clean bowl, add all ingredients except butter and mix smoothly. Add a tiny amount of the boiled to the egg mixture and mix with a whisk. Transfer all the mixture back to the pan and cook over medium heat. (about 4-5 minutes) When it’s thicken, turn off the heat and add butter. Sift the cream through a sieve and cover the top and store it in the refrigerator.
4. Divide the dough into six pieces. Shape the dough. Cover the top and let dough rise in a warm place. (About 40-50 minutes)
5. Before baking, put the custard cream on the center of the dough. Bake in an oven preheated to 180 degrees for about 12-15 minutes.


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#Custardbread #Brioche #Custardcream

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