I adore this recipe because it’s the perfect blend of creativity and comfort, transforming simple pantry staples into decadently soft, custard-filled buns that are beyond satisfying. Plus, the hands-on process is like a mini mindful retreat—kneading the dough and crafting each bun is a cozy escape from the hustle and bustle.
I adore steamed custard buns because they are so soft, so fluffy, and so perfectly textured in a way that makes them seem, well, custardy. This, I assure you, is a good thing.
The bun is a custard bun for a reason, and that reason is all-purpose flour, instant yeast, and a blend of the two in a way that makes one taste the bun but truly lose oneself in the filling.
Ingredients
All-purpose flour:
Supplies the carbohydrates and protein; constructs the bun’s framework.
Yeast, instant: A leavening agent that causes buns to become light and fluffy.
Sucrose: Contributes sweetness; assists yeast fermentation.
Liquid milk: Adds creaminess and hydration; imparts protein and calcium.
Cornstarch: Custard thickener; yields smooth texture.
Eggs serve as a binding agent among the various components of a dish.
They enrich it with flavor and depth.
Adding aromatic flavor to the custard filling is the job of vanilla extract.
Butter that is not salted: Offers opulence; improves flavor and softness.
Ingredient Quantities
- 2 cups all-purpose flour
- 2 teaspoons instant yeast
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 3/4 cup warm water (about 110°F/45°C)
- 1 tablespoon vegetable oil
- 1 cup milk
- 3 tablespoons cornstarch
- 5 tablespoons granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions
1. In a big bowl, mix together 2 cups of flour, 2 teaspoons of instant yeast, 2 tablespoons of sugar, and 1/4 teaspoon of salt. Little by little, stir in 3/4 cup of warm water and 1 tablespoon of vegetable oil. When it looks like a dough, place it in a large bowl that has been coated with 1 tablespoon of oil. Cover and let rise for 1 hour.
2. Work the dough on a surface that is only lightly floured—it’s better to err on the side of not having enough flour than to have too much. Knead vigorously for about 10 minutes. The dough should go from being a lumpy, slightly uncooperative mass to one that is smooth, elastic, and a bit shiny. When you think you’ve kneaded enough, give the dough one last knead (what could hurt at this point?) and place it in a bowl that you’ve oiled lightly.
3. As the dough rises, combine 1 cup of milk with 3 tablespoons of cornstarch in a medium saucepan and whisk until smooth. Add 5 tablespoons of granulated sugar and stir.
4. Put the saucepan over medium heat and cook, stirring all the time, until the mixture thickens. Take off the heat.
5. In a small bowl, whisk together 3 eggs. Gradually incorporate the eggs into the thickened milk mixture, stirring constantly to prevent curdling. Return the mixture to low heat and stir until it thickens further.
6. Take it off the heat and mix in 1 teaspoon of vanilla extract and 2 tablespoons of unsalted butter. Stir until it is completely smooth. Let it cool down to room temperature.
7. After the dough has risen, down it and briefly knead it. Divide it into equal portions and shape each portion into a ball. Roll each ball into a flat circle.
8. In the center of each dough circle, put a tablespoon of the custard filling. Gather the edges together and pinch them to seal, creating a bun.
9. Put each filled bun on a small square of parchment paper. Put the buns in a steamer, leaving enough space between them to grow.
10. The buns are steamed over simmering water for 15-20 minutes, until they are fluffy and cooked through. They are served warm. Enjoy.
Equipment Needed
1. Large mixing bowl
2. Measuring cups
3. Measuring spoons
4. Wooden spoon or spatula
5. Medium saucepan
6. Whisk
7. Small bowl
8. Rolling pin
9. Knife or dough cutter
10. Clean, flat surface for kneading
11. Steamer
12. Parchment paper
13. Kitchen towel or plastic wrap
FAQ
- Q: Can I use active dry yeast instead of instant yeast?Yes, it is possible to use active dry yeast. The yeast is to be dissolved in the warm water, and then it is to be allowed to sit for about 10 minutes until frothy and bubbly. After this, the yeast can be added to the mixture containing the other ingredients.
- Q: Can I make the dough ahead of time?Q: Can I prepare the dough ahead of time and store it in the refrigerator? A: Yes. You can prepare the dough and let it rise, then put it in the refrigerator for no longer than 24 hours. Bring the dough back to room temperature before shaping the buns.
- Q: How should I steam the buns if I don’t have a steamer?A: A big pot with a lid works well; place a heatproof plate or bowl on a trivet or a ring of aluminum foil, and voilà—you have a setup to steam buns.
- Q: What can I substitute for cornstarch in the filling?You can substitute cornstarch in the custard filling with an equal amount of either potato starch or tapioca starch.
- Q: How do I prevent the buns from sticking to the steamer?A: To prevent sticking, place each bun on a small piece of parchment paper or lightly greased baking paper.
- Q: Can the recipe be doubled?Yes, you can double all the ingredients to make more buns, but ensure you have enough space and resources to steam them in batches if necessary.
- Q: How can I tell if the custard is done?A: When the custard is finished, it will have thickened to the point of being able to merely coat the back of a spoon and leave a path where a finger could trace. It is smooth, creamy, with no lumps.
Substitutions and Variations
All-purpose flour: Use cake flour instead for a lighter texture.
Quick yeast: Use active dry yeast and, if necessary, prove it in warm water.
Sugar: Use honey or maple syrup instead. If necessary, adjust the liquid in the recipe.
Almond milk or soy milk can be used as a substitute for cow’s milk.
Margarine or a non-dairy butter substitute can be used in place of butter.
Pro Tips
1. Check Dough Texture: The initial mixing of the dough should result in a slightly sticky but manageable dough. If it’s too sticky to handle, add a small amount of flour, a tablespoon at a time, until it becomes workable.
2. Temperature Matters: Keep the water temperature at around 110°F (45°C) for the yeast to activate properly. Too hot, and you’ll kill the yeast; too cold, and the yeast won’t activate effectively.
3. Custard Vigilance: When incorporating the eggs into the milk mixture, do so slowly and stir constantly to avoid curdling. If the mixture curdles slightly, you can blend it with an immersion blender to smooth it out.
4. Parchment Precision: Cutting the parchment squares slightly larger than the buns ensures they don’t stick to the steamer and are easy to remove after steaming.
5. Bun Expansion: Leave about an inch (2.5 cm) between the buns in the steamer to allow for expansion as they cook. This prevents them from sticking together and ensures they steam evenly throughout.
Steamed Custard Buns Recipe
My favorite Steamed Custard Buns Recipe
Equipment Needed:
1. Large mixing bowl
2. Measuring cups
3. Measuring spoons
4. Wooden spoon or spatula
5. Medium saucepan
6. Whisk
7. Small bowl
8. Rolling pin
9. Knife or dough cutter
10. Clean, flat surface for kneading
11. Steamer
12. Parchment paper
13. Kitchen towel or plastic wrap
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons instant yeast
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 3/4 cup warm water (about 110°F/45°C)
- 1 tablespoon vegetable oil
- 1 cup milk
- 3 tablespoons cornstarch
- 5 tablespoons granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions:
1. In a big bowl, mix together 2 cups of flour, 2 teaspoons of instant yeast, 2 tablespoons of sugar, and 1/4 teaspoon of salt. Little by little, stir in 3/4 cup of warm water and 1 tablespoon of vegetable oil. When it looks like a dough, place it in a large bowl that has been coated with 1 tablespoon of oil. Cover and let rise for 1 hour.
2. Work the dough on a surface that is only lightly floured—it’s better to err on the side of not having enough flour than to have too much. Knead vigorously for about 10 minutes. The dough should go from being a lumpy, slightly uncooperative mass to one that is smooth, elastic, and a bit shiny. When you think you’ve kneaded enough, give the dough one last knead (what could hurt at this point?) and place it in a bowl that you’ve oiled lightly.
3. As the dough rises, combine 1 cup of milk with 3 tablespoons of cornstarch in a medium saucepan and whisk until smooth. Add 5 tablespoons of granulated sugar and stir.
4. Put the saucepan over medium heat and cook, stirring all the time, until the mixture thickens. Take off the heat.
5. In a small bowl, whisk together 3 eggs. Gradually incorporate the eggs into the thickened milk mixture, stirring constantly to prevent curdling. Return the mixture to low heat and stir until it thickens further.
6. Take it off the heat and mix in 1 teaspoon of vanilla extract and 2 tablespoons of unsalted butter. Stir until it is completely smooth. Let it cool down to room temperature.
7. After the dough has risen, down it and briefly knead it. Divide it into equal portions and shape each portion into a ball. Roll each ball into a flat circle.
8. In the center of each dough circle, put a tablespoon of the custard filling. Gather the edges together and pinch them to seal, creating a bun.
9. Put each filled bun on a small square of parchment paper. Put the buns in a steamer, leaving enough space between them to grow.
10. The buns are steamed over simmering water for 15-20 minutes, until they are fluffy and cooked through. They are served warm. Enjoy.
