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Lisa's Steamed Custard Buns

  • Snacks
  • Desserts
  • Fresh Milk
Raspberry and Chocolate Trifle
2h 0 min
Lisa's Steamed Custard Buns

Don't just save these buns for a special occasion! There is a therapeutic nature to working with the light dough and filling each ball with delicious Anchor Vanilla Custard. Lightly thickened to hold shape when steaming, the surprise and delight of warm custard encased by the rich but light dough is a moment to savour.

Custard Filling
  1. To activate the yeast put Anchor Blue™ Milk, sugar and yeast into a bowl of an electric mixer with a dough hook. Don't mix completely. Leave to sit for 5-10 minutes until the yeast is frothy. Add the salt and flour, mixing to form a dough. Knead for 8 minutes in the mixer until the dough is glossy and smooth. * * Can be made with a handheld mixer and a large bowl, note you will need to allow 8 minutes to knead.
  2. Place the dough into a lightly greased bowl. Cover and place in a warm area for 1 hour or until doubled in size. A hot water cupboard works well.
  3. While waiting for the dough to rise, thicken the Anchor Vanilla Custard by placing it into a medium-sized pot and warming it slowly. Combine the cornflour with the milk to form a paste. Add it to the warmed Anchor Vanilla Custard and slowly bring to a simmer, stirring continuously until it has thickened. Remove, cover, and cool completely.
  4. Once the dough has doubled in size, knead for 2 minutes. Cut into 10 even-sized pieces and roll each into a ball.
  5. Roll each ball out on a lightly floured bench into a circle 10cm in diameter.
  6. Take one ball of dough at a time into the palm of your hand and spoon a heaped tablespoon of Anchor Vanilla Custard into the middle and fold the dough around it, pinching and twisting to seal the custard inside.
  7. Cut a small piece of parchment paper for each bun to sit on, twisted side down, to prevent them from sticking while they steam. Let them sit for 30 minutes in a warm area before steaming.
  8. To steam, place a steamer over simmering water. Cook a few at a time on the baking paper for 10 minutes until the buns puff up and the dough is glossy. Keep the buns warm in a low oven covered with a damp tea towel while you cook the remainder. If you don't have a bamboo steamer, use a metal one making sure you don't overcrowd it.
  9. Serve the buns while warm.
Serving Tips
  1. The buns are best left for 10 minutes before serving so that they are not too hot. If not being served immediately, reheat in a microwave covered with a damp handy towel. Store leftovers in the fridge in an airtight container.
  2. Best served with fresh fruit.