Corner Café

May 24, 2009

Custard Buns

Filed under: Breads & Quick Breads — SeaDragon @ 12:00 am
Tags: , , ,


Makes 8 buns

1/2 portion Japanese-Style Sweet Bun Dough
1 egg, lightly beaten for eggwash

Custard Filling and Topping:
300g Crème Pâtissière
1. Prepare the Japanese-Style Sweet Bun Dough as directed up to step 3.
2. Take one of the 8 small divided balls and roll out with a rolling pin into a flat round disc; with edges thinner than the centre. With a small palette (or bread) knife, spread about 25g (scant 1 tablespoon) of the pastry cream onto the centre of the dough disc. Try not to get any pastry cream onto the edges of the dough or it will be very difficult to seal.
3. Gather the outer edges of the dough disc and wrap up the filling. Pinch the edges together to seal in the filling. Place sealed edges down on a lined or lightly greased baking tray. Repeat with the other 7 dough balls.
4. Let rise, lightly covered, until double in size. When ready, eggwash the top of each risen dough pieces.
5. Put the remaining pastry cream into a small freezer/snack bag with a tiny cut at one corner for piping (or use a piping bag fixed with a 1/2cm or smaller round nozzle). Then pipe the pastry cream in a wide spiral on top of each risen dough pieces.


6. Bake in preheated 190°C oven for about 12-15 minutes, or until golden brown.


Taste: Soft, fluffy and light buns with a delicious custardy filling
Consume: Best served warm but also good at room temperature
Storage: Can be kept for up to 2 to 3 days in an airtight container in the refrigerator, re-heat in the oven or microwave before serving
Recipe Reference(s):


  1. Hi,
    I found your site earlier in the year and being a novice, instructions has to clear and detailed with pictures to demonstrate, which all your recipes have. So I like to say a very big thanks to you and everyone involved for posting so many great recipes. I’ve tried a few – and they’ve always turned out great if not the first time then the second attempt. These buns are absolutely fab – sweet, tasty and soft, not a chance of having any left over for the next day – the most popular yet! Thank you.

    Comment by Simbobs — June 12, 2009 @ 12:37 am | Reply

  2. Hi SeaDragon,

    I’m so going to try this custard bun recipe of yours. I am already dreaming from my office how it’s gonna turn out! Gosh! LOL. Will let you know the results. A huge thank you for this.


    Comment by Kat — July 10, 2009 @ 5:42 pm | Reply

  3. Hello SD,

    I am happy to announced that I have finally tried your custard buns last night and It was a blast with the family. LOL… I’ve always been ‘failing’ at making my own custard.. so this is a real treat! Anyhow, thanks for the recipe and your custard cream is simply delicious. I probably might have added a little too much cornflour (to thicken it) and when I sit the whole bowl in icy water, it hardens real fast and becomes jelly like! But then I mashed them up using a fork and phew ~~ still soft and solid enough for bun fillings. So all in all, I feel pretty good about it! 🙂 Cheers.

    Comment by Kat — July 15, 2009 @ 11:55 am | Reply

  4. WOW!!! i actually made something successful!! One mistake i made was when scanning through the instructions i read ‘lukewarm water’,not ‘luke warm water-roux’, so i didn’t add the water roux, instead just water…luckily it turned out fine….’phew’ anywaz it was YUMMY.This tastes so nice!!

    Comment by Luci — January 12, 2010 @ 12:47 pm | Reply

    • Congrats, glad to hear of your successful attempt.

      Comment by SeaDragon — January 13, 2010 @ 8:05 pm | Reply

  5. Hi SeaDragon, thanks for your clear instructions on bread baking from one of your old websites. I’ve baked some really soft bread rolls / buns using your recipe during the weekend, I can’t believe how well I have done ! I had baked breads 4-5 times in the past using recipes from other websites but none of them was successful, I almost gave up baking breads thinking maybe I just don’t have the talent until I stumbled upon your website. Just want to say a big thank you to you.

    Comment by MiniMe — May 17, 2010 @ 11:18 am | Reply

    • You’re most welcome. So glad to hear of your success.

      Comment by SeaDragon — May 21, 2010 @ 9:23 am | Reply

  6. Hi SeaDragon, thanks for the wonderful recipe! I baked the custard bun today and it’s my very first attempt at baking bread/bun. Although the buns were not as pretty as yours, my boys still loved them! It was not easy making the dough though. Had a tough time wrapping the custard up in the bun! Will definitely try it again and hopefully the next time I can handle the dough better.

    Comment by Madeleine — June 16, 2010 @ 12:42 am | Reply

    • You can let the custard chill in the fridge first then easier to handle and wrap. Hope this helps.

      Comment by SeaDragon — July 3, 2010 @ 3:22 pm | Reply

  7. I like your blog. It is very informative and involves a lot hard work to capture those pictures. I am certain the baking communities can learn some baking skill from you blog. I baked a batch of custard bun last weekend. I didn’t pipe the custard on top of the bun. I used the custard as filling. I baked the bun from the silicone muffin mould I have some left over cookie crumbles in the freezer, I sprinkled it on top of the bun for decoration.

    Comment by Fiona — January 8, 2011 @ 9:47 pm | Reply

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