Stovetop Custard Cream Buns Recipe

Introduction

Stovetop Custard Cream Buns are soft, fluffy buns filled with smooth homemade custard and cooked gently in a pan. This easy recipe lets you enjoy delicious custard buns without an oven, perfect for a cozy treat any time.

Ingredients

• For the dough:
• 1 ¾ cups all-purpose or cake flour
• 1 teaspoon instant dry yeast
• 1 tablespoon white granulated or castor sugar
• ⅓ teaspoon salt
• ½ cup warm water
• 1 tablespoon milk
• 1 tablespoon canola or sunflower oil
• For the filling:
• Custard (see instructions below)

Instructions

1. Step 1: In a large bowl, combine the instant dry yeast, sugar, salt, and flour.
2. Step 2: Mix the warm water, milk, and oil in a saucepan or measuring jug, then add to the flour mixture.
3. Step 3: Knead the mixture for 5 minutes until a smooth, soft dough forms. Cover and let it rise in a warm, draft-free area for 1 hour.
4. Step 4: Prepare the custard filling (see note below).
5. Step 5: After the dough has risen, punch it down and knead for another 3 minutes. Divide the dough into 12 equal pieces and roll each piece into a circle.
6. Step 6: Place about a teaspoon of cooled custard on half of each circle, then fold over and press the edges to seal. Let rest for 15 minutes.
7. Step 7: Heat a non-stick pan on low heat. If your pan isn’t non-stick, place cut baking or parchment paper inside and brush with a little oil.
8. Step 8: Gently place the buns in the pan and cook on low heat for 10 minutes. Flip and cook the other side for 5 minutes.
9. Step 9: Remove the buns from the pan and allow to cool slightly before serving. Dust with powdered or icing sugar if desired.

Note: Making the custard filling

Prepare a simple custard by whisking together egg yolks, sugar, milk, and cornstarch. Cook gently over low heat, stirring continuously until thickened. Allow it to cool completely before using as filling.

Tips & Variations

• Use cake flour instead of all-purpose for a softer texture.
• If you prefer, flavor the custard with vanilla extract or a pinch of cinnamon for extra aroma.
• Make larger buns by increasing filling amount and cooking time slightly.
• For a different twist, try a chocolate custard or fruit jam filling.

Storage

Store custard buns in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for 3–4 days and reheat gently in a pan or microwave until warm. Avoid freezing the buns with custard filling as texture may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but dissolve the active dry yeast in warm water with a bit of sugar first and let it activate until frothy before mixing with the dry ingredients.

What should I do if my buns are doughy inside after cooking?

Ensure you cook the buns on low heat to allow thorough cooking without burning. If still doughy, cover the pan with a lid during cooking to trap heat and gently steam the buns through.

Stovetop Custard Cream Buns Recipe

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This recipe guides you through making delicious stovetop custard cream buns with a soft, fluffy dough and a smooth, creamy custard filling. Unlike traditional baked buns, these are cooked gently on the stovetop, resulting in a tender and lightly golden treat perfect for any time of day.

• Author: Maya
• Prep Time: 1 hour 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 buns 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

For the Dough

• 1 ¾ cups all-purpose or cake flour
• 1 teaspoon instant dry yeast
• 1 tablespoon white granulated or castor sugar
• ⅓ teaspoon salt
• ½ cup warm water
• 1 tablespoon milk
• 1 tablespoon canola or sunflower oil

For the Filling

• Custard (prepared as per note 1)

Instructions

1. Making the dough: In a large bowl, combine the instant dry yeast, sugar, salt, and flour. In a separate container, mix warm water, milk, and oil, then add this liquid mixture slowly to the dry ingredients. Knead the mixture for about 5 minutes until you have a smooth, soft dough. Cover the bowl and set it aside to rise for about an hour in a warm, draft-free spot.
2. Making the custard (see note 1): Prepare your preferred custard separately and let it cool completely before using it as the filling for the buns.
3. Filling and shaping the buns: Once the dough has risen, punch it down and knead again for around 3 minutes. Divide the dough into 12 equal pieces. Roll each piece into a circle. Place a teaspoon of cooled custard on one half of each circle, fold the other half over the filling, and press the edges firmly to seal. Allow the filled buns to rest for 15 minutes before cooking.
4. Cooking the buns on stovetop: Heat a non-stick pan over low heat. If not using a non-stick pan, line it with baking or parchment paper and brush lightly with oil. Place the custard-filled buns gently into the pan. Cook on low heat for 10 minutes, then carefully flip and cook the other side for 5 minutes until both sides are lightly golden and cooked through.
5. Serving: Remove the buns from the pan, let them cool for a few minutes, and optionally dust with powdered or icing sugar before serving. Enjoy warm or at room temperature.

Notes

• Note 1: For the custard, you can prepare a simple custard by cooking together milk, sugar, egg yolks, cornstarch, and vanilla until thickened, then cooling it completely before using.
• Use a low heat setting when cooking to avoid burning the buns while ensuring they cook through.
• Ensure buns are sealed well to prevent custard from leaking during cooking.
• These buns are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
• Use warm water (not hot) to activate the yeast properly.

Keywords: custard buns, stovetop buns, custard cream buns, steamed buns alternative, soft buns with custard, easy dessert buns