Vanilla custard and choc chips buns
Recipe for 8-10 buns:
- 250 ml whole milk (38 °C)
- 50ml double cream (= heavy cream)
- 75g sugar
- 40g active sourdough starter (optional - keep the same recipe if not using)
- 7g instant yeast
- 3g salt
- 165 g strong white bread flour
- 385g T45 flour (or just more strong white)
- 70g unsalted butter, cubed and softened
- 130 dark chocolate chips
- 230-250ml thick vanilla custard (recipe in the comments)
- Egg wash (1 egg whisked and sifted)
In the bowl of your stand mixer, add warm milk, sugar, cream, starter and yeast first. Then add both flours and the salt. Mix on low for 3min and medium speed for 3min.
Go back to low speed and add the butter little by little.
Continue kneading for 10-12min min more until smooth and the butter fully incorporated (method filmed and saved in my highlights).
Place the dough in a lightly oiled bowl, cover and let rise in a warm spot (25-28 °C) for 75-90min until almost doubled (longer if left at room temperature).
Roll the dough into a 60 × 40 cm rectangle (roughly).
Spread the custard evenly and then the chocolate chips.
Fold the dough twice (like a enveloppe) - put in the freezer for 5-10min (it will harden the dough and custard and shaping will be easier).
Slice into long strips (8-9 for large buns).
Twist each strip several times and shape into a roll. Place on baking trays lined with baking paper and let rise in a warm place for around 60min, until puffy.
Preheat your oven to 200c. Gently brush the buns with the egg wash.
Bake for 13-15min until slightly golden.
Optional: brush with some syrup (2tsp sugar mixed with 2tsp boiling water) for a glossy finish while still hot.
Making custard and chocolate chip buns from scratch can be incredibly rewarding, and with a few extra tips, you can elevate your baking experience even further. One important aspect is to monitor the dough temperature. Keeping your milk warm at around 38 °C helps activate the yeast effectively, ensuring a good rise. If you’re new to sourdough starter, it’s optional in this recipe, but using it can add depth to your bread’s flavor and improve texture. When kneading the dough, the gradual incorporation of the softened unsalted butter is crucial to achieve a smooth, elastic dough. Be patient and keep your mixer running for the recommended 10 to 12 minutes. If you don’t have a stand mixer, manual kneading with good technique will also work—just make sure the dough is not sticky and springs back when poked. Chilling the folded dough in the freezer for 5-10 minutes before shaping is a savvy tip. This step firms up the custard and dough layers, making twisting and rolling easier and preventing the custard from leaking out during baking. For the custard, it’s key to use a thick, rich vanilla custard that holds its shape well inside the buns. If you try making your own, cook slowly and stir continuously to avoid lumps. Cooled custard works best to avoid melting the dough layers. While baking, brushing the buns with egg wash creates a golden, shiny crust. The optional syrup glaze applied just after baking adds a beautiful glossy finish and a touch of sweetness that balances the chocolate’s slight bitterness. If you want to customize these buns, try adding a pinch of cinnamon or nutmeg to the custard for warmth, or substitute dark chocolate chips with milk or white chocolate for varied flavors. These buns are perfect as a comforting breakfast treat or an indulgent afternoon snack paired with coffee or tea. Enjoy perfection in every bite when you follow this detailed recipe and tried-and-true baking tips!
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