Ingredients
For the custard
3 tbsp custard powder
500 ml milk plus 100 ml for dissolving the custard
6 tbsp sugar (or as per your taste)
2 tbsp fresh cream
For the buns
2 cups bread flour (or 1 3/4 cup all purpose flour and 2 tbsp vital wheat gluten)
1/4 cup sugar
1 tsp yeast
1/4 tsp salt
1 egg
100 ml warm milk plus for brushing
Olive oil for brushing and for oiling hands and bowl
3 tbsp butter, softened plus for brushing
Direction
For the custard
In a cup, mix the custard powder and 100 ml cold milk and dissolve completely till no lumps appear. In a heavy bottomed vessel, heat the remaining milk and bring to a boil. Add the sugar and slowly mix in the custard, stirring continuously till all mixed well. Continue stirring on low heat till the custard is about to thicken. Mix in the cream and stir till dissolved completely. If the custard by now gets too thick, stir in an additional 1-2 tbsp of milk and remove from heat. Ensure that the custard is similar to cake batter consistency. Making it too thin will make it difficult to stuff into the buns. Pour into another bowl and let it cool completely. Refrigerate for a few hours to set it completely.
For the buns
In a bowl, mix butter, milk, and sugar. Add 1/2 cup flour and yeast and make a smooth paste. Keep aside covered in a warm place for 45 minutes.
In a separate bowl, take the flour and salt and mix well. Make a well in the center and add the yeast mixture, egg and knead well to a soft and non-sticky dough. You nay apply some olive oil on your hands for a smoother and quicker kneading. Continue kneading for another 5-7 minutes till the dough becomes soft and elastic to touch. Apply a little oil on the dough and cover with cling wrap. Keep in a warm place and let it rise for 1-11/2 hours or until double in size.
Once the dough has proofed, take it out on a floured surface and lightly knead the dough for few more minutes. Prepare a baking sheet. Take large lemon sized balls and make a small indentation in the center. Add about little more than a teaspoon of the refrigerated custard and close again into a ball. Repeat the process for the rest of the dough. Line all the balls on the baking sheet about an inch apart and keep it covered with a cling wrap for another 45 minutes for the second proofing.
Pre-heat the oven at 180 degree celsius on the toast mode (both the rods heated).
Brush the buns (which would have again doubled in size) with some milk and bake in the toast mode for 10-12 minutes until golden on top. Remove from oven and brush with melted butter while still hot and cover with a kitchen towel for few minutes. Transfer to a wire rack to cool completely. Your super soft and creamy custard buns are ready to be served.
