Custard Rolls

How many people do you know who are indifferent to butter buns? I don’t know a single one! I think that if such people exist, they probably just haven’t tried these custard rolls: tender, airy, not too sweet, still a little warm and with a thin crispy crust.

Can a beginner make custard rolls?

If you’ve never made yeast dough before, you can start learning with this recipe.

The right yeast dough is very pleasant to work with: tender, warm, pliable, and responsive to any actions you take with it.

The key to a successful dough is good fresh yeast, tasty, high-quality butter, warm hands and air in the room, and not overdoing it with flour.

To be sure, I also recommend reading the post Why Yeast Dough Not Rising. I hope you succeed, but if not, you will know where to look for the cause.

To make custard rolls, you need a couple of hours, a little effort and some simple and affordable products.

Choosing products for making custard rolls

I advise you to use good quality butter for custard rolls baking, do not replace it with margarine or spread, as this greatly affects the taste and quality of buns.

Take reliable and proven yeast, as the result depends on its effectiveness.

The sweetness of yeast dough

The dough in this recipe is medium sweet with a sweet filling and, as a result, a balance of flavor. If you replace the filling with a less sweet one, add a little more sugar to the dough or sprinkle it on top of the buns.

Ingredients

Starter:
dry or fresh yeast
sugar 
milk 

Dough:
starter
sugar 
milk
egg
butter
salt
all-purpose flour

Custard:
egg yolks
powdered sugar
cornstarch
milk
sugar
vanilla extract
butter

Additionally:
Raisins

Soak the raisins in boiling water for 2 hours.

Prepare the yeast dough

For the starter, combine the yeast with sugar and warm milk (no more than 35°C). Stir, cover with a lid or film, and set aside for 10–15 minutes. During this time, the yeast will start working, the mixture will increase in size and become foamy.

Meanwhile, melt the butter and let it cool at room temperature.

Add the egg, milk, cooled butter, a pinch of salt, and sugar to the starter. Mix thoroughly with a whisk.

Gradually add the flour in several passes. You can sift the flour, but it is not necessary (although sifting flour is believed to significantly improve the quality of baked goods).

Knead soft but not sticky dough.

Put the dough into a bowl greased with vegetable oil, cover with a lid or film, and put it in a warm place for 30–60 minutes to proof. I got used to effectively proofing the dough in a cold oven by putting a cup of hot water in it.

The dough should rise 2–3 times.

While the dough is proofing, prepare the custard.

Prepare the custard

Put the milk with sugar and vanilla over medium heat and bring to a boil.

Meanwhile, combine the yolks with powdered sugar and cornstarch, mix thoroughly with a whisk. At first, the mass will come together in a lump – do not stop stirring, and soon it will become liquid.

Pour the hot milk in a thin stream to the yolks with powder and starch, while stirring the yolk mass with a whisk.

Put the whole mixture back to the saucepan and, stirring constantly, cook over low heat until thickened.

Add butter, mix well, cover with film and set aside until completely cooled. The cream is quite thick.

If lumps (of egg yolk or starch, for example) form in your custard, strain it through a sieve.

Forming rolls with custard

Drain the raisins and dry them with a paper towel.

Punch down the risen dough, roll it into a thin rectangular layer. Spread the custard on it and sprinkle with raisins.

Roll up the dough with the filling into a roll, cut it into 3-4 cm wide pieces and place them on a baking sheet covered with parchment. Cover with foil and put it in a warm place for 1 hour.

Preheat the oven to 200ºC (without buns, of course :D).

Grease the buns with egg yolk, milk, or a mixture of both (whoever likes it; the color of the finished products depends on it, mostly). I added some more raisins on top.

Put the baking sheet with the buns in the oven and reduce the temperature to 180ºC. Bake for 25–30 minutes. Check readiness with a wooden skewer. Remove from the oven and cool on a baking sheet.

Store the custard rolls in an airtight container.

Enjoy your meal!

What do you think about this Custard Rolls Recipe? Did you like it? I am happy to share my experience with you and waiting for your feedback!