These Stovetop Custard Cream Buns are soft, fluffy, and filled with rich custard that makes your taste buds dance! Made without an oven, they’re quick and fun to whip up.
I love how the steam helps these buns become so pillowy! They’re perfect for breakfast or as a sweet snack. Just be careful not to eat them all at once—trust me, it’s tempting! 😉
Ingredients & Substitutions
All-Purpose Flour: This is the base of your dough and provides structure. If you’re looking for a healthier option, you can substitute half with whole wheat flour. Just be aware that this may change the texture slightly.
Milk: You can use any milk you have on hand; whole, 2%, or almond milk all work well. If you’re dairy-free, go for a plant-based milk that isn’t too watery.
Granulated Sugar: If you’d like to lower the sugar, try using coconut sugar or agave syrup. These alternatives might give a slight flavor difference but will still sweeten your buns nicely.
Unsalted Butter: This gives richness to the dough both in flavor and texture. You can substitute it with coconut oil or vegan butter for a dairy-free version.
Instant Yeast: If you only have active dry yeast, you can use it instead. Just proof it in warm milk for about 5-10 minutes before mixing it in.
Eggs: If you’re looking to avoid eggs, you can use a flaxseed meal or a commercial egg replacer. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water to replace one egg.
How Do I Get the Dough to Rise Properly?
The key to a good rise is warmth and patience. After mixing your dough, you want to let it rise until it doubles in size, which usually takes about an hour. Here’s how to ensure success:
- Find a warm spot in your kitchen, such as near the oven or on top of the fridge.
- Cover the bowl with a clean towel or plastic wrap to keep it warm and moist.
- If your kitchen is cold, you can preheat your oven to 200°F, turn it off, and place the dough inside with the door slightly ajar.
Be sure not to rush this process! Allowing the dough to rise fully ensures fluffy, soft buns.
How Can I Make the Custard Filling Smooth?
A smooth custard filling is all about tempering the eggs properly. When you mix the hot milk into the egg mixture, do it slowly to avoid scrambling the eggs. Here are some quick tips:
- Use a whisk to continuously stir while pouring in the hot milk. This helps distribute the heat evenly.
- Once combined, return the mixture to the heat and keep stirring until it thickens.
- Remove from heat promptly to avoid overcooking and curdling.
Letting it cool completely before using also helps it thicken up even more, making it perfect for filling your buns.
How to Make Stovetop Custard Cream Buns
Ingredients You’ll Need:
For the Dough:
- 2 cups all-purpose flour
- 1/2 cup milk, lukewarm
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 tablespoon instant yeast
- 1/2 teaspoon salt
- 1 large egg
For the Custard Filling:
- 1 cup milk
- 1/4 cup granulated sugar
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For Topping:
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe will take you about 1 hour and 30 minutes in total. You’ll spend about 15 minutes on prep work, let the dough rise for 1 hour, and then around 20 minutes for cooking and assembly. It’s a great treat to share!
Step-by-Step Instructions:
1. Preparing the Dough:
In a large mixing bowl, combine the lukewarm milk, sugar, and instant yeast. Let it sit for about 5 minutes until it gets frothy. This means the yeast is active! Next, add the melted butter, egg, and salt. Stir everything together until mixed well.
Now, gradually add the flour to the mixture, stirring until you have a soft, sticky dough. Sprinkle some flour on your countertop and knead the dough for about 5 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm spot for about 1 hour or until it doubles in size.
2. Making the Custard Filling:
While the dough is rising, let’s make the custard. In a saucepan, heat 1 cup of milk over medium heat until it’s hot, but not boiling. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until they’re nicely combined.
When the milk is hot, slowly pour it into the egg mixture while whisking continuously. This will help temper the eggs and prevent them from cooking too quickly. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens, about 5 minutes. Remove from heat, and stir in the vanilla extract and butter until it’s smooth. Set the custard aside to cool.
3. Assembling the Buns:
After an hour, your dough should be nice and puffy! Punch it down gently and divide it into 8 equal pieces. Roll each piece into a ball and then flatten it into a disc shape. Now, place about a tablespoon of custard in the center of each disc, fold the dough over the custard, and pinch the edges to seal them tightly. Shape each filled dough piece into a bun.
Place the buns on a parchment-lined dish or tray that fits into a large pot.
4. Steaming the Buns:
Now it’s time to steam our buns! In a large pot, add about 1-2 inches of water and bring it to a gentle simmer. Place a steaming rack or an upside-down plate inside the pot, then put your dish with the buns on top of that. Cover the pot with a lid and steam for about 15-20 minutes over medium heat. You’ll know they’re ready when the buns are cooked through and fluffy to the touch.
5. Serve and Enjoy:
Carefully remove the buns from the pot and let them cool slightly. Before serving, dust them with powdered sugar for an extra sweet touch. Enjoy your warm Stovetop Custard Cream Buns!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, the texture may be denser. Start by replacing half the all-purpose flour with whole wheat flour, and you may need to adjust the liquid slightly since whole wheat flour absorbs more moisture.
What if I Don’t Have Instant Yeast?
If you only have active dry yeast, you can use it instead! Simply dissolve the active dry yeast in the lukewarm milk with the sugar and let it sit for about 10 minutes until foamy before proceeding with the recipe. The dough might take a little longer to rise, so be patient!
How Can I Store Leftover Buns?
Store any leftover custard cream buns in an airtight container at room temperature for up to 2 days. To prolong their freshness, you can refrigerate them for up to a week. For the best texture, reheat in a steamer or microwave before serving.
Can I Freeze the Buns?
Absolutely! Once the buns are completely cooled, wrap them tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. Thaw them in the refrigerator overnight and steam them for a few minutes to warm up before enjoying!
