Stovetop Custard Cream Buns Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
