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Strawberry Custard Sweet Buns Recipe
Ash Tyrrell

Strawberry Custard Sweet Buns Recipe

I still remember the first time I pulled a tray of these strawberry custard sweet buns out of the oven and my whole kitchen smelled like a European bakery. The dough turned out so soft and pillowy, and the pocket of vanilla custard topped with glossy strawberries looked like something from a pastry shop window
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Prep Time 45 minutes
Cook Time 27 minutes
Ingredients Method Notes

Ingredients
  

  • Warm milk 250g – helps activate the yeast and keeps the dough soft
  • Sugar 75g – feeds the yeast and adds a light sweetness to the dough
  • Baking salt 9g – balances the sweetness and strengthens the dough structure
  • Instant yeast 7g – gives the buns their fluffy, airy rise
  • Egg 70g – adds richness and helps the dough hold its shape
  • Bread flour 500g – the higher protein content gives these buns a soft, chewy bite
  • Softened unsalted butter 45g – makes the dough tender and adds flavor
  • Whole milk 400ml – creates a rich, creamy custard base
  • Large eggs 3 – thicken the custard and give it that silky texture
  • Vanilla bean paste 1 tbsp – adds real vanilla flavor with visible specks
  • Sugar 70g – sweetens the custard just right
  • Cornstarch 30g – thickens the custard so it holds its shape once baked
  • Small fresh strawberries 300g – fresh berries hold their shape better than frozen ones
  • Strawberry juice or puree 4 tbsp – gives the berries a glossy, bakery-style shine
  • Sugar 4 tbsp – helps the glaze thicken slightly as it simmers
  • Melted butter 30g – binds the streusel into crumbly little clusters
  • All-purpose flour 70g – gives the streusel its structure
  • Sugar 10g – adds a light sweetness and helps it caramelize slightly
  • Baking salt 2g – rounds out the flavor of the topping
  • One egg beaten, for egg wash – gives the buns that golden, glossy crust

Method
 

  1. In your stand mixer bowl, combine the warm milk, sugar, yeast, egg, bread flour, and salt. Mix until a shaggy dough forms, then knead on medium speed for about six to eight minutes. Once the dough looks smooth, add the softened butter in small pieces and continue kneading for another four to five minutes until the dough turns silky and elastic.
  2. Transfer the kneaded dough into a lightly greased bowl and cover it loosely. Let it sit at room temperature for one to two hours, or until it has doubled in size. I usually place mine near a warm spot in my kitchen to speed things along a little. This first rise is what gives the buns their light, fluffy texture.
  3. While the dough rises, whisk together the whole milk, eggs, sugar, cornstarch, and vanilla bean paste in a saucepan until smooth. Cook over medium heat, whisking constantly, until the mixture thickens into a soft pastry cream. Pour it into a bowl, press plastic wrap directly onto the surface, and let it cool completely before using.
  4. Simmer the strawberry juice and sugar together for two to three minutes until slightly thickened, then set it aside to cool. Toss your strawberries in the cooled glaze right before assembling the buns. For the streusel, simply mix the flour, sugar, and salt, then stir in the melted butter with a fork until crumbly clusters form.
  5. Gently deflate the risen dough and divide it into eight or nine equal pieces, roughly 85 to 90 grams each. Roll each piece into a smooth, tight ball and place them on a parchment-lined baking sheet. Cover loosely and let them proof for 45 to 60 minutes until they look noticeably puffy.
  6. Preheat your oven to 325°F. Brush each proofed bun lightly with beaten egg. Press the bottom of a greased glass firmly into the center of each ball to create a deep well. Fill each well generously with the cooled custard, top with glazed strawberries, and finish with a sprinkle of streusel.
  7. Bake for 25 to 27 minutes, or until the edges turn a light golden brown and the custard looks set. Let the buns cool on the baking sheet for about ten minutes before moving them to a wire rack. I like to serve mine slightly warm, when the custard is still soft and the streusel is at its crunchiest.

Notes

  • I always press the well deeper than feels necessary, since the dough puffs back up while baking and can push the filling out if the well is too shallow.
  • I like using a kitchen scale for every ingredient, since baking with cups alone made my dough inconsistent in the past.
  • I let my custard cool completely before filling the buns, otherwise it melts into the dough instead of sitting neatly on top.
  • I brush the egg wash gently so I don't deflate the proofed dough underneath.
  • I keep my strawberries small and evenly sized so they bake and glaze evenly across every bun.