Strawberry Custard Sweet Buns
513kcal
Ingredients
The Enriched Fluffy Dough
- 250 g Warm milk
- 75 g Sugar
- 9 g Baking salt
- 7 g Instant yeast
- 70 g Egg
- 500 g Bread flour
- 45 g Unsalted butter, softened
The Creamy Vanilla Custard
- 400 ml Whole milk
- 3 Large eggs
- 1 tbsp Vanilla bean paste
- 70 g Sugar
- 30 g Cornstarch
Glazed Strawberries
- 300 g Small fresh strawberries
- 4 tbsp Smooth strawberry juice or puree
- 4 tbsp Sugar
Buttery Streusel Topping
- 30 g Unsalted butter, melted
- 70 g All-purpose flour
- 10 g Sugar
- 2 g Baking salt
Finisher Wash
- 1 Egg, beaten
Equipment
- Stand Mixer Highly recommended to smoothly incorporate the butter matrix into the enriched dough
- Saucepan
- Whisk
- Baking Sheet lined with parchment paper
- Glass or Spoon Greased, to press deep wells into the proofed dough portions
Method
Phase 1 – Dough Mixing & Bulk Proofing
- Kneading in mixer: In your stand mixer bowl, combine the 250g of warm milk, 75g of sugar, 7g of instant yeast, 70g of egg, 500g of bread flour, and 9g of baking salt. Mix until a shaggy mass forms, then knead on medium speed for 6 to 8 minutes until the dough base begins to smooth out. (Hand Method: Mix all except butter until no dry spots remain, rest 20 minutes, then knead manually for 10 to 15 minutes).
- Butter Emulsification: Gradually drop the 45g of softened unsalted butter piece by piece into the moving mixer. Continue kneading for an additional 4 to 5 minutes until the fat is seamlessly incorporated and the dough turns silky, elastic, and clears a clean, translucent windowpane test.
- Primary Rise: Transfer the smooth dough mass into a lightly greased bowl. Cover securely and allow to proof at room temperature for 1 to 2 hours until it cleanly doubles in volume.
Phase 2 – Fillings & Streusel Component Prep
- Custard Thicken Cycle: In a small saucepan, preheat the 400ml of whole milk, in separate bowl mix 3 large eggs, 70g of sugar, 30g of cornstarch, and 1 tablespoon of vanilla bean paste until completely lump-free. then combine with warm milk. Place over medium heat and whisk constantly until the mixture thickens into a heavy, smooth pastry cream. Transfer to a clean bowl, press plastic wrap directly onto the custard surface, and let cool completely.
- Strawberry Glaze Reduction: In a separate small saucepan, combine the 4 tablespoons of smooth strawberry juice or puree with 4 tablespoons of sugar. Bring to a gentle simmer and cook for 2 to 3 minutes until slightly thickened. Set aside to cool. Toss your 300g of small fresh strawberries directly into this glaze right before assembly.
- Streusel : In a small bowl, mix the 70g of all-purpose flour, 10g of sugar, and 2g of baking salt. Pour in the 30g of melted butter and toss gently with a fork until standard crumbly streusel pebbles form; set aside.
Phase 3 – Portion Shaping & Puffy Secondary Rise
- Scaling & Rounding: Deflate your double-risen dough gently. Tip onto a clean surface and divide into 8 to 9 equal portions weighing roughly 85–90g each. Roll each portion firmly into a tight, smooth ball.
- Tray Proofing Interval: Arrange the rounded dough balls neatly onto a baking sheet lined with parchment paper, leaving generous space between each. Cover loosely and allow them to proof for 45 to 60 minutes until noticeably puffy and nearly doubled.
Phase 4 – Stamping and Baking
- Thermal Calibration & Wash: Preheat your home oven to 325°F (165°C). Uncover the puffy dough balls and brush their outer surfaces lightly with beaten egg wash.
- Stamping the Well: Lightly grease the flat bottom of a drinking glass or the back of a large spoon. Press it firmly straight down into the exact center of each proofed ball to form a deep, wide cavity with a substantial, raised outer edge.
- Generous Loading Assembly: Spoon a generous portion of the cooled vanilla custard directly into each stamped cavity. Arrange the glazed strawberries neatly over the custard core, then scatter a heavy layer of the fork-crumbled streusel pebbles across the top of the fruit.
- The Tender Golden Bake: Slide the pan onto the middle oven rack and bake at 325°F (165°C) for 25 to 27 minutes. The buns are done when the outer dough rings turn a soft, light golden brown and the core custard is set. Cool on the baking tray for 10 minutes before sliding onto a wire rack. Serve warm or at room temperature.
Nutrition
Calories513kcalCarbohydrates85gProtein14gFat13gSaturated Fat7gPolyunsaturated Fat1gMonounsaturated Fat3gTrans Fat0.3gCholesterol128mgSodium546mgPotassium277mgFiber3gSugar31gVitamin A482IUVitamin C21mgCalcium124mgIron2mg
Notes
- Sourdough Conversion Parameters: To easily shift these traditional buns into a slow-fermented profile, add 100g of active, mature sourdough starter (100% hydration) straight into the initial dough mix and drop the instant yeast down to a mere 0.5g (roughly 1/8 teaspoon). The main bulk rise will extend out to 4 to 6 hours until an increase of 75% is achieved, and the final post-shaping tray proof will require 2 to 4 hours to become fully puffy before filling stamps are applied.
- The Magic of the Dual-Pan Stamp Technique: When executing step 10, make sure to press the greased glass firmly down until you almost touch the sheet pan base. Enriched doughs possess high elastic rebound; if the well is pressed too shallowly, the dough center will rise up during baking and push the vanilla custard and glazed strawberries right off the sides of the bun.
- Storage and Moisture Safeguards: Because these decadent buns feature a high-moisture custard center, any leftovers must be stored securely inside an airtight container in the refrigerator, where they will keep beautifully for up to 3 days. To restore their original fresh-bakery crumb texture, pull them from the cold and warm gently in a toaster oven or microwave for 10 to 12 seconds until just slightly warm before eating.