Step 1

[Custard Cream] In a microwave-safe bowl, combine the egg yolks and sugar. Whisk them together until pale yellow and creamy. This ensures the sugar is well incorporated and creates a smooth base.

Step 2

Sift the cake flour (or cornstarch) into the bowl. Mix gently until no dry flour streaks remain. Ensure it’s thoroughly combined to avoid lumps.

Step 3

Gently warm the milk in a saucepan or microwave until lukewarm (do not boil). Gradually pour the warm milk into the egg mixture while whisking continuously to create a smooth, lump-free batter.

Step 4

Pour the mixture into a microwave-safe bowl. Microwave on high (700W) for 1 minute. Remove and stir well. Microwave again for 1 minute, then stir. Continue microwaving in 30-second to 1-minute intervals, stirring between each, until the custard thickens to your desired consistency. I prefer a slightly softer custard, so I cooked it until it was just thickened. Adjust the cooking time for a firmer cream if preferred.

Step 5

While the custard is still hot, add the unsalted butter and vanilla extract. Stir until the butter is completely melted and the mixture is smooth and glossy. The butter adds richness and a lovely aroma.

Step 6

Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled. This step is crucial for a smooth, luscious cream.

Step 7

[Dough] In a large bowl, combine the bread flour, sugar, salt, and instant dry yeast. Mix briefly. (Avoid direct contact between salt and yeast). Add the egg and milk. Mix everything together (except the butter) with your hands or a mixer on low speed for about 5 minutes, until a shaggy dough forms.

Step 8

Add the softened unsalted butter to the dough. Continue kneading with a mixer on medium speed (or by hand) for 15-20 minutes until the dough is smooth, elastic, and passes the windowpane test (you can stretch it thin without tearing).

Step 9

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place (around 40°C or 104°F) for 50 minutes, or until doubled in size. This is the first proof.

Step 10

After the first proof. The dough should be puffy and have increased significantly in volume.

Step 11

Gently punch down the dough to release the air. Divide it into 8 equal pieces (about 45-48g each). Shape each piece into a smooth ball. A smooth surface will help the buns bake evenly and look appealing.

Step 12

Cover the dough balls loosely with plastic wrap or a damp cloth and let them rest for 15 minutes at room temperature. This intermediate proofing (bench rest) makes the dough easier to shape.

Step 13

After the intermediate proof, gently flatten each dough ball into an oval shape on a lightly floured surface. Place about 30g of the chilled custard cream down the center of each oval. Be careful not to overfill.

Step 14

Fold the dough in half, enclosing the cream, and pinch the edges firmly together to seal. Ensure there are no gaps where the cream can escape during baking.

Step 15

Using a sharp knife or scissors, make 5 lengthwise cuts along the top of each bun. (Tip: Making the cuts longer and wider will allow the buns to open up more beautifully after baking. I made mine a bit too short, so try making yours longer for a better appearance!)

Step 16

Place the shaped buns on a baking sheet lined with parchment paper, ensuring there’s enough space between them. Let them rise in a warm place (around 40°C or 104°F) for 30 minutes for the second proof. They should become puffy and soft.

Step 17

After the second proof. The buns will have visibly puffed up, looking soft and ready for the oven.

Step 18

Just before baking, brush the tops of the buns evenly with an egg wash (1 egg beaten with 1 tsp water). This will give them a beautiful golden-brown color and a lovely sheen when baked.

Step 19

Bake in a preheated oven at 180°C (350°F) for 10-15 minutes, or until golden brown and cooked through. Oven temperatures may vary, so adjust as needed. Enjoy your delicious homemade custard cream buns!