Stovetop Custard Cream Buns Recipe

Introduction

These Stovetop Custard Cream Buns are soft, fluffy, and filled with smooth, sweet custard. Perfect for a cozy homemade treat, they require no oven and are cooked gently on the stove for a tender texture.

Ingredients

• 1 ¾ cup 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 oil (canola or sunflower oil)
• Cooled custard (for filling, quantity as needed)
• Oil for cooking and optional powdered sugar for dusting

Instructions

1. Step 1: In a large bowl, combine the instant dry yeast, sugar, salt, and flour.
2. Step 2: Mix together the warm water, milk, and oil in a separate container, then add this liquid to the flour mixture.
3. Step 3: Knead the dough for 5 minutes until smooth and soft.
4. Step 4: Cover the bowl and let the dough rise for 1 hour in a warm, draft-free place.
5. Step 5: After rising, punch down the dough and knead it again for 3 minutes.
6. Step 6: Divide the dough into 12 equal pieces and roll each piece into a circle.
7. Step 7: Place about a teaspoon of cooled custard on one half of each circle. Fold the dough over to cover the filling and press the edges firmly to seal.
8. Step 8: Let the filled buns rest for 15 minutes.
9. Step 9: Heat a non-stick pan on low heat. If unavailable, line a regular pan with cut baking or parchment paper and brush with a little oil.
10. Step 10: Place the buns gently into the pan and cook on low heat for 10 minutes, then flip and cook the other side for 5 minutes.
11. Step 11: Remove the buns from the pan and allow them to cool for a few minutes before serving. Optionally, dust with powdered or icing sugar.

Tips & Variations

• Use cake flour for an extra tender bun texture.
• Make your own custard or use store-bought custard once cooled to speed up the process.
• For a richer flavor, replace water with milk in the dough mixture.
• Cook on low heat to avoid burning and ensure the buns cook through evenly.

Storage

Store any leftover buns in an airtight container at room temperature for up to 2 days. To reheat, warm gently in a pan on low heat or microwave briefly until soft. Avoid overheating to keep the custard creamy and the dough tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the custard buns?

Yes, you can freeze the cooked buns in an airtight container or freezer bag for up to one month. Thaw at room temperature and warm gently before serving.

What if my dough doesn’t rise well?

Make sure your water is warm, not hot, as too high a temperature can kill yeast. Also, keep the dough in a warm, draft-free place to rise properly. If needed, allow more time for rising.

Stovetop Custard Cream Buns Recipe

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★★★★★

4.9 from 100 reviews

Delicious and soft stovetop custard cream buns made with a simple yeast dough and filled with creamy custard. These buns are cooked gently on the stovetop in a non-stick pan, making them a perfect treat when you want a warm, tender pastry without using an oven.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 buns 1x
• Category: Bread / Snack
• Method: Stovetop
• Cuisine: Western / International

Ingredients

Scale 1x2x3x

Dough Ingredients

• 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 oil (canola or sunflower oil)

Filling

• Cooled custard cream, about 12 teaspoons (1 teaspoon per bun)

For Cooking

• Oil for brushing the pan
• Powdered sugar or icing sugar for dusting (optional)

Instructions

1. Making the dough: In a large bowl, combine the instant dry yeast, sugar, salt, and flour. Mix together the warm water, milk, and oil in a separate saucepan or measuring jug, then add this liquid mixture to the dry ingredients. Knead the dough for about 5 minutes until it forms a smooth and soft consistency.
2. Letting the dough rise: Cover the bowl and let the dough rise in a warm, draft-free place for 1 hour until it doubles in size.
3. Preparing the dough for filling: Once risen, punch down the dough to release air and knead it again for 3 minutes. Divide the dough into 12 equal pieces and roll each piece into a circle.
4. Filling the buns: Place a teaspoon of cooled custard cream on half of each dough circle. Fold the dough over to cover the custard and press the edges firmly to seal. Let the shaped buns rest for 15 minutes.
5. Cooking the buns: Heat a non-stick pan over low heat. If you lack a non-stick pan, line your pan with cut parchment paper and brush it lightly with oil. Place the buns gently into the pan and cook on low heat for 10 minutes. Flip the buns over carefully and cook the other side for 5 minutes until golden and cooked through.
6. Serving: Remove from the pan and allow the buns to cool for a few minutes. Optionally, dust with powdered or icing sugar before serving.

Notes

• Ensure the custard cream is completely cooled before filling to prevent the dough from becoming soggy.
• Keep the cooking heat low to avoid burning the buns and to cook them evenly.
• If you prefer, you can bake these buns in an oven at 350°F (175°C) for about 15-20 minutes until golden, but stovetop cooking maintains a tender texture.
• These buns are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
• Substitute milk with plant-based alternatives to make the recipe dairy-free, but this may slightly affect texture.

Keywords: custard buns, stovetop buns, soft bread, yeast buns, homemade custard buns, no oven buns