Dessert

Custard Milk Yolk Buns Recipe

ByMaya Quinn February 14, 2026February 14, 2026

Introduction

Custard buns, also known as milk yolk buns, are soft, fluffy steamed buns filled with a rich and creamy custard. They make a delightful treat perfect for breakfast or afternoon tea, blending the smooth sweetness of egg yolk custard with a tender dough.

A close-up of a woman's hand holding a steamed bun that is torn open to show three layers inside: the outer layer is soft and white with a fluffy texture, the middle layer contains a smooth, bright yellow-orange custard filling that looks creamy and slightly glossy, and the inner layer reveals some soft white dough with a slightly fibrous texture. In the background, there are several whole steamed buns resting on a white marbled surface inside a wooden steamer basket that has a light brown color and natural wood grain. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp milk powder
1.5 tbsp custard powder
1/2 cup wheat starch
1/2 cup milk
2 tbsp unsalted butter
1/3 cup granulated sugar
3 large egg yolks
2 cups flour (all-purpose or low-gluten flour)
2 tbsp vegetable cooking oil
1/4 cup warm water (around 35℃)
1 tsp sugar
1/8 tsp salt
2 tsp instant yeast

Instructions

Step 1: Prepare the custard filling by combining egg yolks, custard powder, wheat starch, milk, milk powder, and sugar in a small bowl. Stir evenly, then add the unsalted butter and continue stirring until smooth.
Step 2: Sift the mixture and heat it over low heat, stirring constantly until fully combined and thickened. Taste the filling and adjust sweetness if needed.
Step 3: Remove from heat and stir the custard vigorously until it forms a smooth ball. Let it cool, then refrigerate for at least 1 hour until firm enough to shape.
Step 4: To make the dough, mix flour, sugar, salt, instant yeast, vegetable oil, and warm water in a bowl. Knead until smooth and elastic.
Step 5: Lightly brush a large bowl with oil, place the dough inside, cover, and let it proof for 2–3 hours or until doubled in size.
Step 6: After proofing, transfer dough to a floured surface, punch down to release air, and knead until smooth. Roll into a log and cut into 12 equal pieces.
Step 7: Divide the chilled custard filling into 12 equal balls for easier assembly.
Step 8: Take one piece of dough, flatten it gently, then roll into a circle 8–10 cm in diameter, thinning the edges slightly.
Step 9: Place one custard ball in the center of the dough wrapper and seal by pinching the edges tightly. Repeat with the remaining pieces.
Step 10: Arrange the buns in the steamer and let them rest for 10–15 minutes with the lid covered.
Step 11: Steam the buns on high heat for 15–20 minutes. Once done, turn off the heat and let them sit for 5 minutes before uncovering.
Step 12: Serve warm and enjoy the smooth, creamy custard inside fluffy steamed buns.

Tips & Variations

Use low-gluten flour for a softer, more tender bun texture.
Adjust sugar amounts in the custard filling to suit your preferred sweetness.
Make extra custard filling and store it in the fridge to use as a dessert topping or filling for pastries.
If you don’t have a steamer, you can use a large pot with a steaming rack and a lid to steam the buns carefully.

Storage

Store any leftover custard buns in an airtight container in the refrigerator for up to 2 days. Reheat by steaming for 5–7 minutes until warmed through. Avoid microwaving as it can dry out the buns and affect texture.

How to Serve

A white wooden board holds four smooth, round steamed buns with a soft and slightly shiny outer layer. One bun is broken open in the middle, revealing a bright yellow, creamy filling that looks rich and thick. The buns have a pale, fluffy texture on the outside and the filling contrasts with its vivid color. In the top left corner, part of a bamboo steamer basket filled with more buns is visible, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the custard filling in advance?

Yes, you can make the custard filling a day ahead and keep it refrigerated. Make sure it is well covered to prevent it from drying out.

Can I freeze these custard buns?

Yes, you can freeze the assembled buns before steaming. Place them on a tray to freeze individually, then transfer to a freezer bag. Steam directly from frozen, adding a few extra minutes to the cooking time.