Mmm, imagine pulling apart a warm, pillowy bun to reveal a luscious, creamy custard center—pure dessert bliss! Whether you’re a baking novice or a seasoned pro, these 22 delightful custard bun recipes are about to become your new favorite sweet treat. From classic to creative twists, get ready to fill your kitchen with heavenly aromas and your heart with joy. Let’s dive into these irresistible delights!
Classic Steamed Custard Buns
Mmm, picture this: you’re craving something warm, sweet, and pillowy soft. These classic steamed custard buns are your answer—a comforting treat that feels like a hug from the inside.
Serving: 8 buns | Pre Time: 90 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 2 cups
– Active dry yeast – 2 tsp
– Granulated sugar – ¼ cup
– Warm water (110°F) – ¾ cup
– Vegetable oil – 1 tbsp
– Egg yolks – 4
– Whole milk – 1 cup
– Cornstarch – 2 tbsp
– Salt – ½ tsp
Instructions
1. In a large bowl, combine the warm water, yeast, and 1 tsp of the sugar. Let it sit for 5 minutes until foamy.
2. Add the flour, remaining sugar, vegetable oil, and salt to the yeast mixture. Mix until a dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, 1 tbsp at a time.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour until doubled in size.
5. While the dough rises, make the custard: whisk the egg yolks, milk, cornstarch, and remaining sugar in a saucepan until smooth.
6. Cook the custard mixture over medium heat, stirring constantly with a whisk, for 5-7 minutes until it thickens to a pudding-like consistency. Tip: Don’t stop stirring to prevent lumps.
7. Transfer the custard to a bowl, cover with plastic wrap touching the surface, and chill in the refrigerator for 30 minutes.
8. Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball.
9. Flatten each dough ball into a 4-inch circle. Place 1 tbsp of chilled custard in the center.
10. Gather the edges of the dough over the filling, pinch to seal tightly, and place seam-side down on a parchment-lined tray. Tip: Ensure no filling leaks out by pinching firmly.
11. Cover the buns with a damp cloth and let them rest for 20 minutes.
12. Bring water to a boil in a steamer. Place the buns in the steamer, leaving 1 inch of space between them.
13. Steam the buns over high heat for 15 minutes. Do not open the lid during steaming.
14. Turn off the heat and let the buns sit in the steamer for 5 minutes before removing.
Kind of magical, right? The buns emerge fluffy and cloud-like, with a rich, creamy custard center that’s subtly sweet. Serve them warm for the best texture, or get creative by drizzling them with a bit of honey or pairing them with fresh berries for a bright contrast.
Vanilla Bean Custard Filled Buns
Fancy a treat that feels like a warm hug? These vanilla bean custard filled buns are soft, sweet, and surprisingly simple to make. You’ll love pulling apart the fluffy dough to find that creamy center.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 3 cups
– Active dry yeast – 2¼ tsp
– Granulated sugar – ¼ cup
– Whole milk – 1 cup
– Unsalted butter – ¼ cup
– Egg – 1
– Vanilla bean – 1
– Egg yolks – 4
– Cornstarch – 3 tbsp
– Salt – ½ tsp
Instructions
1. Warm the whole milk to 110°F in a small saucepan, then stir in the granulated sugar and active dry yeast until dissolved. Let it sit for 5 minutes until frothy.
2. In a large bowl, combine the all-purpose flour and salt. Pour in the yeast mixture, add the egg, and mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Tip: If it sticks, add a little more flour, but don’t overdo it to keep the buns tender.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
5. While the dough rises, split the vanilla bean lengthwise and scrape the seeds into a medium saucepan with the remaining milk.
6. Whisk the egg yolks, remaining granulated sugar, and cornstarch in a bowl until smooth. Slowly pour in the warm milk mixture while whisking constantly.
7. Cook the custard over medium heat, stirring continuously with a spatula, until it thickens and bubbles, about 5–7 minutes. Tip: Remove it from the heat immediately to prevent curdling.
8. Transfer the custard to a bowl, press plastic wrap directly onto the surface, and chill in the refrigerator for 30 minutes.
9. Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball and flatten it into a 3-inch circle.
10. Spoon 1 tablespoon of chilled custard into the center of each dough circle. Pinch the edges together tightly to seal, then place seam-side down on a baking sheet.
11. Cover the buns with a towel and let them rise for another 30 minutes until puffy. Preheat the oven to 350°F during this time.
12. Bake the buns for 18–20 minutes until golden brown. Tip: Check them at 15 minutes—if they brown too quickly, cover loosely with foil.
13. Let the buns cool on a wire rack for 10 minutes before serving. Zealously dig into these buns while they’re warm! The dough is pillowy-soft, giving way to a rich, vanilla-speckled custard that’s not too sweet. Try drizzling them with honey or serving alongside fresh berries for a delightful twist.
Coconut Cream Custard Buns
Ooh, you’re in for a treat with these coconut cream custard buns—they’re soft, sweet, and totally worth the little bit of effort. Picture pulling apart a fluffy bun to find a creamy, dreamy coconut filling that’s just begging to be devoured. Trust me, your kitchen will smell amazing, and everyone will be asking for seconds.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – ¼ cup
– Active dry yeast – 1 packet (2¼ tsp)
– Whole milk – ¾ cup, warmed to 110°F
– Unsalted butter – 3 tbsp, melted
– Egg – 1 large
– Salt – ½ tsp
– Coconut cream – 1 cup
– Cornstarch – 2 tbsp
– Vanilla extract – 1 tsp
Instructions
1. In a large bowl, whisk together the flour, sugar, and salt.
2. In a small bowl, combine the warm milk and yeast, letting it sit for 5 minutes until foamy.
3. Tip: Use a thermometer to check the milk temperature—too hot can kill the yeast, too cold won’t activate it.
4. Add the yeast mixture, melted butter, and egg to the dry ingredients, stirring until a dough forms.
5. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour until doubled in size.
7. While the dough rises, make the custard: in a saucepan, whisk the coconut cream, sugar, and cornstarch over medium heat.
8. Cook, stirring constantly, for 5-7 minutes until thickened, then remove from heat and stir in the vanilla extract.
9. Tip: Keep stirring to prevent lumps and ensure a silky custard texture.
10. Let the custard cool completely to room temperature.
11. Punch down the risen dough and divide it into 8 equal pieces.
12. Flatten each piece into a circle, spoon 2 tbsp of custard into the center, and pinch the edges to seal tightly.
13. Tip: Pinch well to avoid leaks during baking—a little flour on your fingers helps.
14. Place the buns seam-side down on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
15. Preheat your oven to 350°F.
16. Bake the buns for 20-25 minutes until golden brown on top.
17. Remove from the oven and let cool on a wire rack for 10 minutes before serving.
Unbelievably soft and pillowy, these buns have a rich coconut flavor that’s not too sweet, with a custard that stays creamy inside. Serve them warm with a drizzle of honey or a sprinkle of toasted coconut for extra crunch—they’re perfect for breakfast or as a cozy dessert.
Matcha Green Tea Custard Buns
Wondering how to make a treat that’s both cozy and a little fancy? These matcha green tea custard buns are your answer—soft, sweet, and just a bit earthy, perfect for a quiet morning or a fun baking project.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 2 cups
– Active dry yeast – 1 tsp
– Granulated sugar – ¼ cup
– Salt – ½ tsp
– Whole milk – ¾ cup
– Unsalted butter – 2 tbsp
– Matcha powder – 1 tbsp
– Egg yolks – 2
– Heavy cream – ½ cup
– Vanilla extract – 1 tsp
Instructions
1. Warm the milk to 110°F in a small saucepan, then stir in the yeast and 1 tsp of sugar; let it sit for 5 minutes until frothy.
2. In a large bowl, combine the flour, remaining sugar, and salt; pour in the yeast mixture and mix until a dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic, then place it in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
4. While the dough rises, make the custard: whisk the egg yolks, heavy cream, and vanilla extract in a saucepan over medium heat for 5 minutes until thickened, then remove from heat and let cool.
5. Punch down the risen dough, divide it into 8 equal pieces, and roll each into a ball; flatten each ball into a 4-inch circle.
6. Place 1 tbsp of the cooled custard in the center of each circle, then pinch the edges together to seal tightly, forming a bun.
7. Place the buns seam-side down on a parchment-lined baking sheet, cover, and let rise for 30 minutes until puffy.
8. Preheat the oven to 350°F; bake the buns for 15 minutes until golden brown on top.
9. While baking, mix the matcha powder with 1 tbsp of hot water to form a paste, then brush it over the warm buns after they come out of the oven.
10. Let the buns cool on a wire rack for 10 minutes before serving.
Craving something soft and subtly sweet? These buns have a tender, pillowy texture with a rich custard center that pairs beautifully with the earthy matcha glaze. Serve them warm with a dusting of powdered sugar or alongside a cup of tea for a cozy treat that feels special without much fuss.
Chocolate Custard Stuffed Buns
Finally, imagine pulling apart a warm, fluffy bun to reveal a rich, creamy chocolate custard center. You get the cozy comfort of fresh bread with the decadent treat of a chocolate dessert, all in one perfect bite. It’s a surprisingly simple project that feels totally special.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 3 ½ cups
– Granulated sugar – ⅓ cup
– Active dry yeast – 2 ¼ tsp
– Salt – 1 tsp
– Whole milk – 1 cup
– Unsalted butter – ¼ cup
– Egg – 1 large
– Semisweet chocolate chips – 1 cup
– Heavy cream – 1 cup
– Egg yolk – 1 large (for egg wash)
Instructions
1. Warm the 1 cup of whole milk to 110°F in a small saucepan.
2. Combine the warmed milk, ⅓ cup granulated sugar, and 2 ¼ tsp active dry yeast in a large bowl; let it sit for 5 minutes until foamy.
3. Add 1 large egg and ¼ cup melted unsalted butter to the yeast mixture and whisk to combine.
4. Gradually mix in 3 ½ cups all-purpose flour and 1 tsp salt until a shaggy dough forms.
5. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Tip: The dough is ready when it springs back slowly after you poke it.
6. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour, or until doubled in size.
7. While the dough rises, make the custard: Heat 1 cup heavy cream in a saucepan over medium heat until it just begins to simmer.
8. Pour the hot cream over 1 cup semisweet chocolate chips in a heatproof bowl; let it sit for 1 minute, then whisk until smooth. Tip: Let the chocolate custard cool completely to room temperature so it thickens and doesn’t melt the dough.
9. Punch down the risen dough and divide it into 12 equal pieces.
10. Roll each piece into a ball, then flatten it into a 4-inch circle with your hands.
11. Place 1 tablespoon of the cooled chocolate custard in the center of each dough circle.
12. Gather the edges of the dough over the filling, pinch to seal tightly, and roll into a smooth ball. Tip: Make sure the seal is secure to prevent the custard from leaking during baking.
13. Place the stuffed buns seam-side down on a parchment-lined baking sheet, spacing them 2 inches apart.
14. Cover the buns with a damp towel and let them rise for 30 minutes.
15. Preheat your oven to 350°F.
16. Whisk 1 large egg yolk with 1 tablespoon of water to make an egg wash.
17. Gently brush the top of each risen bun with the egg wash.
18. Bake the buns at 350°F for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
19. Transfer the buns to a wire rack to cool for at least 10 minutes.
Vividly soft and pillowy, these buns give way to a luscious, fudgy chocolate center that’s not too sweet. The contrast between the warm bread and cool, creamy custard is absolutely delightful. Try serving them slightly warm with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra-indulgent treat.
Mango Custard Buns with Fresh Fruit
Mango custard buns with fresh fruit are the perfect sweet treat when you want something special but not too fussy. They combine soft, fluffy buns with a creamy mango filling and a bright topping of fresh berries. You’ll love how the flavors come together in every bite.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 3 cups
– Active dry yeast – 2¼ tsp
– Granulated sugar – ¼ cup
– Salt – ½ tsp
– Whole milk – 1 cup
– Unsalted butter – 4 tbsp
– Egg – 1
– Mango puree – 1 cup
– Cornstarch – 2 tbsp
– Heavy cream – ½ cup
– Fresh strawberries – 1 cup
– Fresh blueberries – 1 cup
Instructions
1. Warm the milk to 110°F in a small saucepan, then stir in the yeast and 1 tbsp of sugar until dissolved. Let it sit for 5 minutes until frothy.
2. In a large bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, melted butter, and egg, then mix until a dough forms.
3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Tip: If the dough feels sticky, add a little more flour, but avoid over-flouring to keep the buns tender.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
5. While the dough rises, make the custard: whisk the mango puree, cornstarch, and heavy cream in a saucepan over medium heat until thickened, about 5 minutes, then cool to room temperature.
6. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and flatten slightly with your hands.
7. Spoon 1 tbsp of mango custard into the center of each dough round, then pinch the edges to seal tightly. Tip: Make sure the seals are secure to prevent leaking during baking.
8. Place the filled buns seam-side down on a parchment-lined baking sheet, cover, and let rise for 30 minutes until puffy.
9. Preheat the oven to 350°F. Bake the buns for 18–20 minutes until golden brown. Tip: Check for doneness by tapping a bun—it should sound hollow when fully baked.
10. Let the buns cool on a wire rack for 10 minutes, then top with sliced strawberries and blueberries.
Creating these buns is a fun way to enjoy a dessert that’s both comforting and fresh. The soft, pillowy texture pairs beautifully with the creamy mango filling, while the berries add a juicy pop. Try serving them warm with a drizzle of honey for an extra touch of sweetness.
Caramelized Banana Custard Buns
Got a sweet tooth and some ripe bananas? You’re in the right place. These buns are the perfect cozy treat, combining soft, fluffy dough with a gooey, caramelized banana custard center that’s just irresistible.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – ¼ cup
– Active dry yeast – 2 tsp
– Whole milk – ¾ cup
– Unsalted butter – 4 tbsp
– Egg – 1 large
– Salt – ½ tsp
– Ripe bananas – 2 medium
– Brown sugar – ½ cup
– Ground cinnamon – 1 tsp
– Vanilla extract – 1 tsp
Instructions
1. Warm the milk to 110°F in a small saucepan.
2. Combine the warm milk, yeast, and 1 tsp of the granulated sugar in a large bowl; let it sit for 5 minutes until foamy.
3. Add the remaining granulated sugar, egg, and melted butter to the yeast mixture; whisk until smooth.
4. Gradually mix in the flour and salt until a shaggy dough forms.
5. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour until doubled in size.
7. While the dough rises, mash the bananas with a fork until mostly smooth.
8. Cook the mashed bananas, brown sugar, cinnamon, and vanilla in a saucepan over medium heat for 5 minutes, stirring constantly until thickened; let cool completely.
9. Punch down the risen dough and divide it into 8 equal pieces.
10. Roll each piece into a ball, then flatten into a 4-inch circle.
11. Place 1 tbsp of the cooled banana filling in the center of each circle.
12. Pinch the edges together tightly to seal the filling inside, forming a bun.
13. Place the sealed buns seam-side down on a parchment-lined baking sheet, spacing them 2 inches apart.
14. Cover the buns with a towel and let rise for 30 minutes until puffy.
15. Preheat your oven to 350°F.
16. Bake the buns for 20-25 minutes until golden brown on top.
17. Transfer the buns to a wire rack to cool for 10 minutes before serving.
Unbelievably soft and fragrant, these buns have a tender crumb that gives way to that rich, caramelized banana center. The custard stays wonderfully gooey, with hints of cinnamon and vanilla shining through. Try them warm with a drizzle of honey or a scoop of vanilla ice cream for an extra-decadent twist.
Ginger Spice Custard Buns
Diving into holiday baking? You’ll love these cozy, warmly spiced buns. They’re soft, filled with a smooth ginger custard, and perfect for a festive morning or afternoon treat.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
- All-purpose flour – 3 cups
- Active dry yeast – 2 ¼ tsp
- Granulated sugar – ¼ cup
- Whole milk – 1 cup
- Unsalted butter – ¼ cup
- Egg – 1 large
- Salt – ½ tsp
- Ground ginger – 2 tsp
- Ground cinnamon – 1 tsp
- Egg yolks – 4 large
- Heavy cream – 1 cup
Instructions
- Heat the whole milk to 110°F in a small saucepan.
- Dissolve the active dry yeast and 1 tsp of the granulated sugar in the warm milk. Let it sit for 5 minutes until foamy.
- Combine the all-purpose flour, remaining granulated sugar, salt, ground ginger, and ground cinnamon in a large mixing bowl.
- Add the yeast mixture, melted unsalted butter, and the 1 large egg to the dry ingredients.
- Mix until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic. Tip: The dough should spring back lightly when poked.
- Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- While the dough rises, make the custard: Whisk the 4 egg yolks and the remaining granulated sugar in a medium bowl until pale.
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer, about 180°F.
- Slowly pour the hot cream into the egg yolk mixture while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, for 5-7 minutes until it thickens enough to coat the back of a spoon. Tip: Do not let it boil, or it may curdle.
- Strain the custard through a fine-mesh sieve into a clean bowl, cover with plastic wrap pressed directly on the surface, and chill for 30 minutes.
- Punch down the risen dough and divide it into 12 equal pieces.
- Roll each piece into a ball, then flatten into a 3-inch circle with your hands.
- Place 1 tbsp of the chilled custard in the center of each dough circle.
- Pinch the edges together tightly to seal the bun, then place seam-side down on a parchment-lined baking sheet. Tip: Ensure the seal is tight to prevent leaking during baking.
- Cover the buns with a towel and let rise for 30 minutes until puffy.
- Preheat your oven to 350°F.
- Bake the buns for 20-25 minutes, or until golden brown on top.
- Transfer the buns to a wire rack to cool for 10 minutes before serving.
Perfectly warm and fragrant, these buns have a soft, pillowy texture that gives way to a rich, ginger-spiced custard center. The subtle warmth from the spices makes them ideal for a chilly day—try serving them slightly warm with a dusting of powdered sugar or a drizzle of honey for extra sweetness.
Lemon Zest Custard Buns
Mmm, picture this: you’re craving something sweet but not too heavy, and you stumble upon these golden buns filled with bright lemon custard. They’re like little pockets of sunshine that make any afternoon feel special. Honestly, once you try one, you’ll want to bake them every weekend.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – ¼ cup
– Active dry yeast – 2¼ tsp
– Whole milk – ¾ cup, warmed to 110°F
– Unsalted butter – 4 tbsp, melted
– Egg – 1 large
– Lemon zest – from 2 lemons
– Salt – ½ tsp
– Egg wash – 1 egg beaten with 1 tbsp water
Instructions
1. In a small bowl, combine the warmed milk and yeast, then let it sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together the flour, sugar, and salt.
3. Pour the yeast mixture, melted butter, egg, and lemon zest into the dry ingredients.
4. Mix with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
6. Punch down the dough and divide it into 12 equal pieces, rolling each into a ball.
7. Place the balls on a parchment-lined baking sheet, cover with the towel, and let them rise again for 30 minutes.
8. Preheat your oven to 350°F while the buns rise.
9. Brush each bun lightly with the egg wash using a pastry brush.
10. Bake the buns for 18–20 minutes until golden brown and they sound hollow when tapped.
11. Transfer the buns to a wire rack and let them cool completely for 15 minutes before serving.
Holding one of these warm buns, you’ll notice the soft, pillowy texture that gives way to a zesty, creamy filling. The lemon zest adds a fresh pop that balances the richness perfectly—try serving them with a dusting of powdered sugar or a dollop of whipped cream for an extra treat.
Strawberry Custard and Cream Cheese Buns
Brace yourself for a treat that’s part pastry, part dessert, and all delicious. Imagine soft, sweet buns filled with a creamy strawberry custard and a tangy cream cheese swirl. You’re going to love how these come together for a special breakfast or a cozy afternoon snack.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 3 cups
– Active dry yeast – 2 ¼ tsp.
– Granulated sugar – ⅓ cup
– Salt – 1 tsp.
– Whole milk – 1 cup, warmed to 110°F
– Unsalted butter – ¼ cup, melted
– Egg – 1 large
– Strawberries – 1 cup, hulled and diced
– Cornstarch – 2 tbsp.
– Cream cheese – 8 oz., softened
– Powdered sugar – ½ cup
– Vanilla extract – 1 tsp.
Instructions
1. In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it sit for 5 minutes until foamy.
2. Add the remaining granulated sugar, salt, melted butter, and egg to the yeast mixture. Whisk until smooth.
3. Gradually mix in the flour until a soft dough forms. Tip: If the dough feels sticky, add a little more flour, 1 tablespoon at a time.
4. Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. While the dough rises, make the strawberry custard. In a saucepan, combine the diced strawberries, cornstarch, and ¼ cup water. Cook over medium heat, stirring constantly, for 5–7 minutes until thickened. Remove from heat and let it cool completely.
7. For the cream cheese filling, beat the softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth.
8. Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball.
9. Flatten each ball into a 4-inch circle. Spoon 1 tablespoon of strawberry custard into the center, then top with 1 tablespoon of cream cheese filling.
10. Pinch the edges together to seal, forming a bun. Place seam-side down on a parchment-lined baking sheet. Tip: Leave about 2 inches between buns to allow for spreading.
11. Cover the buns with a towel and let them rise for 30 minutes. Preheat the oven to 375°F during this time.
12. Bake the buns for 18–20 minutes until golden brown. Tip: Check for doneness by tapping a bun—it should sound hollow.
13. Let the buns cool on the baking sheet for 10 minutes before serving.
Perfectly soft and slightly sweet, these buns offer a delightful contrast between the jammy strawberry custard and the rich cream cheese. Serve them warm for a gooey treat, or enjoy them at room temperature—they’re fantastic with a drizzle of honey or a dusting of powdered sugar for extra flair.
Salted Caramel Custard Buns
Aren’t you craving something sweet and comforting? Picture soft, fluffy buns filled with creamy custard and swirled with salted caramel. You’ll love how these come together with just a few simple ingredients.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Active dry yeast – 1 packet (2¼ tsp)
– Granulated sugar – ¼ cup
– Salt – ½ tsp
– Whole milk – ¾ cup, warmed to 110°F
– Unsalted butter – 4 tbsp, melted
– Egg – 1 large
– Vanilla extract – 1 tsp
– Heavy cream – 1 cup
– Caramel sauce – ½ cup
– Sea salt flakes – ½ tsp
Instructions
1. Combine the flour, yeast, sugar, and salt in a large mixing bowl.
2. Pour in the warmed milk (test it with a thermometer to ensure it’s exactly 110°F—too hot will kill the yeast).
3. Add the melted butter, egg, and vanilla extract to the bowl.
4. Mix everything with a wooden spoon until a shaggy dough forms.
5. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
7. While the dough rises, make the custard by heating the heavy cream in a saucepan over medium heat until it just begins to simmer.
8. Whisk the caramel sauce into the hot cream until fully dissolved, then stir in the sea salt flakes.
9. Let the caramel custard cool to room temperature, stirring occasionally to prevent a skin from forming.
10. Punch down the risen dough and divide it into 8 equal pieces.
11. Roll each piece into a ball and flatten it into a 4-inch circle with your hands.
12. Spoon 2 tablespoons of the cooled caramel custard into the center of each dough circle.
13. Pinch the edges together tightly to seal the filling inside, forming a smooth bun.
14. Place the buns seam-side down on a parchment-lined baking sheet, spacing them 2 inches apart.
15. Cover the buns with the damp towel again and let them rise for 30 minutes until puffy.
16. Preheat your oven to 350°F during the final 10 minutes of the second rise.
17. Bake the buns for 20-25 minutes until golden brown on top (check at 20 minutes to avoid over-baking).
18. Transfer the buns to a wire rack and let them cool for 10 minutes before serving.
Perfectly warm, these buns have a pillowy texture that gives way to a luscious, gooey center. The salted caramel adds a delightful sweet-salty balance that’s simply irresistible. Try serving them with an extra drizzle of caramel or a scoop of vanilla ice cream for an indulgent treat.
Baked Milk Custard Raisin Buns
Gather around, friends—I’ve got a cozy, old-school treat that’s perfect for chilly mornings or sweet afternoon pick-me-ups. You’ll love how these buns bake up soft and golden, with a creamy custard center and plump raisins in every bite. It’s like a hug in pastry form, and honestly, who doesn’t need that?
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 3 cups
– Granulated sugar – ½ cup
– Active dry yeast – 2¼ tsp
– Salt – 1 tsp
– Whole milk – 1 cup
– Unsalted butter – ½ cup
– Eggs – 2 large
– Raisins – ¾ cup
– Vanilla extract – 1 tsp
Instructions
1. Warm the whole milk to 110°F in a small saucepan over low heat, then pour it into a large mixing bowl. Tip: Use a thermometer to avoid killing the yeast—too hot and it won’t activate.
2. Stir in the granulated sugar and active dry yeast, then let the mixture sit for 5 minutes until foamy.
3. Add the eggs, unsalted butter (melted and cooled slightly), and vanilla extract to the bowl, whisking until smooth.
4. Gradually mix in the all-purpose flour and salt with a wooden spoon until a shaggy dough forms.
5. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Tip: If it sticks, add a tablespoon of flour at a time—don’t overdo it.
6. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
7. Punch down the dough, then knead in the raisins until evenly distributed.
8. Divide the dough into 12 equal pieces, shape each into a ball, and place them in a greased 9×13-inch baking pan.
9. Cover the pan with the towel again and let the buns rise for 30 minutes. Tip: For extra fluffiness, preheat your oven to 200°F, turn it off, and let the buns rise inside with the door closed.
10. Preheat the oven to 350°F while the buns finish rising.
11. Bake the buns for 20–25 minutes until golden brown on top and sound hollow when tapped.
12. Remove the buns from the oven and let them cool in the pan for 10 minutes before serving.
Enjoy these warm from the oven—they’re wonderfully soft with a rich, custardy crumb and bursts of sweet raisin. For a fun twist, split them open and spread with a little extra butter or drizzle with honey. Either way, they’re sure to disappear fast!
Pandan Custard Swirl Buns
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othing says holiday comfort like a warm, fragrant bun fresh from the oven. Picture a soft, fluffy roll swirled with a vibrant green pandan custard that’s sweet, creamy, and uniquely aromatic. You’re going to love how these bring a tropical twist to your breakfast or dessert table.
Serving: 12 | Pre Time: 120 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 3½ cups
– Granulated sugar – ⅓ cup
– Active dry yeast – 2¼ tsp
– Whole milk – 1 cup
– Unsalted butter – 6 tbsp
– Egg – 1 large
– Salt – 1 tsp
– Pandan extract – 2 tsp
– Heavy cream – 1 cup
– Egg yolks – 3 large
Instructions
1. Warm the whole milk to 110°F in a small saucepan, then stir in the granulated sugar and active dry yeast until dissolved. Let it sit for 10 minutes until frothy.
2. In a large bowl, combine the all-purpose flour and salt. Add the yeast mixture, egg, and 4 tbsp of melted unsalted butter. Mix until a dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, but avoid over-flouring to keep it tender.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. While the dough rises, make the custard: In a saucepan, whisk together the heavy cream, remaining 2 tbsp of granulated sugar, and egg yolks. Cook over medium heat, stirring constantly, for 5-7 minutes until thickened. Remove from heat, stir in the pandan extract, and let it cool completely.
6. Punch down the risen dough and roll it out on a floured surface into a 12×16-inch rectangle. Tip: Roll it evenly to ensure the swirls bake uniformly.
7. Spread the cooled pandan custard evenly over the dough, leaving a ½-inch border. Roll it up tightly from the long side into a log.
8. Cut the log into 12 equal slices using a sharp knife. Tip: Use a gentle sawing motion to prevent squishing the swirls.
9. Place the slices in a greased 9×13-inch baking pan, cover, and let rise for 30 minutes until puffy.
10. Preheat the oven to 350°F. Bake the buns for 18-20 minutes until golden brown on top.
11. Brush the hot buns with the remaining 2 tbsp of melted unsalted butter for a shiny finish.
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oist and pillowy, these buns have a soft crumb that gives way to a creamy, fragrant pandan swirl with a hint of vanilla-like sweetness. Serve them warm with a drizzle of extra custard or alongside a cup of coffee for a cozy treat—they’re perfect for sharing at brunch or as a festive snack.
Blueberry Custard Brioche Buns
Baking something special for the holidays? These Blueberry Custard Brioche Buns are the perfect festive treat—soft, sweet, and bursting with juicy berries. They’re surprisingly simple to make and will fill your kitchen with the most amazing smell.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 3 cups
– Granulated sugar – ½ cup
– Active dry yeast – 2¼ tsp.
– Salt – 1 tsp.
– Whole milk – 1 cup, warmed to 110°F
– Unsalted butter – ½ cup, softened
– Eggs – 3 large
– Blueberries – 1½ cups, fresh or frozen
– Heavy cream – 1 cup
– Vanilla extract – 1 tsp.
Instructions
1. In a large bowl, whisk together the flour, sugar, yeast, and salt until fully combined.
2. Pour in the warmed milk and add the softened butter and 2 eggs; mix with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes, until smooth and elastic. Tip: If the dough sticks, add a tablespoon of flour at a time—don’t overdo it.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1–2 hours, until doubled in size.
5. While the dough rises, make the custard: In a medium saucepan, whisk together the heavy cream, remaining egg, sugar, and vanilla extract over medium heat until thickened, about 5–7 minutes, then remove from heat and let cool.
6. Punch down the risen dough and divide it into 12 equal pieces; roll each into a ball and place on a parchment-lined baking sheet, spacing them 2 inches apart.
7. Use your thumb to press a deep indentation into the center of each ball, then spoon 1 tablespoon of custard and a small handful of blueberries into each indent. Tip: If using frozen blueberries, toss them in a bit of flour first to prevent sinking.
8. Cover the buns loosely with plastic wrap and let rise again for 30–45 minutes, until puffy.
9. Preheat your oven to 375°F and bake the buns for 20–25 minutes, until golden brown on top. Tip: Check at 20 minutes—if they brown too quickly, tent with foil.
10. Remove from the oven and let cool on the baking sheet for 10 minutes before serving.
Rich and tender, these buns have a buttery brioche base that pairs perfectly with the creamy custard and tart blueberries. Serve them warm with a dusting of powdered sugar or a dollop of whipped cream for an extra-indulgent breakfast or dessert.
Pumpkin Spice Custard Buns
Oof, is there anything cozier than the smell of pumpkin spice filling your kitchen? You’re about to make the softest, most flavorful buns that are perfect for a chilly afternoon. They’re like a warm hug in pastry form.
Serving: 12 buns | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 3 ½ cups
– Granulated sugar – ⅓ cup
– Active dry yeast – 2 ¼ tsp
– Whole milk – 1 cup
– Unsalted butter – 4 tbsp
– Egg – 1 large
– Salt – ½ tsp
– Pumpkin puree – ¾ cup
– Ground cinnamon – 1 tsp
– Ground nutmeg – ½ tsp
– Ground ginger – ¼ tsp
– Ground cloves – ⅛ tsp
Instructions
1. Warm the milk to 110°F in a small saucepan, then stir in 1 tsp of the sugar and the yeast. Let it sit for 5 minutes until foamy.
2. In a large bowl, whisk together the flour, remaining sugar, cinnamon, nutmeg, ginger, cloves, and salt.
3. Add the pumpkin puree, egg, melted butter, and yeast mixture to the dry ingredients. Tip: Use a spatula to scrape all the pumpkin from the measuring cup.
4. Mix with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough and divide it into 12 equal pieces. Tip: Weigh them with a kitchen scale for even buns.
7. Shape each piece into a smooth ball and place on a parchment-lined baking sheet, spacing them 2 inches apart.
8. Cover loosely with plastic wrap and let rise again for 30 minutes. Preheat your oven to 350°F during this time.
9. Bake the buns for 18–20 minutes until golden brown and they sound hollow when tapped. Tip: Rotate the tray halfway for even baking.
10. Transfer to a wire rack to cool completely before serving.
Unbelievably soft and fragrant, these buns have a tender crumb with a subtle pumpkin spice warmth. The custard-like texture from the pumpkin makes them incredibly moist—perfect for tearing apart and enjoying with a drizzle of honey or a smear of cream cheese for an extra treat.
Conclusion
Overall, these 22 delightful custard bun recipes offer endless inspiration for sweet treats! Whether you’re a baking novice or a seasoned pro, there’s something here to satisfy every dessert craving. We’d love to hear which recipes you try—share your favorites in the comments below, and don’t forget to pin this article on Pinterest to save these ideas for your next baking adventure. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
