Custard Buns

Ingredients

Units %
Bun Mix
Cake Flour 10,000g 0
Sweet & Soft 20% Premix 2,000g 0
NCP Wet Yeast 0,500g 0
Water 5,000g 0
Bun Mix total 0
Separate blend for piping before baking
Instant Custard 0,400g 0
Water 1,000g 0
Separate blend for piping before baking total 0

Working Method

Part 1
  1. Place all ingredients into mixing bowl.
  2. Mix for 2 minutes on slow speed and 7 minutes on fast speed.
  3. Scale heads of dough at 1.8kg, mould round and rest for 5 minutes before working off.
  4. Place 6 pieces in a hot cross bun foil.
  5. Prove for ± 50 minutes.
  6. Make an indention on top 10 min prior to baking.
  7. Mix the Instant Custard and water together and pipe 15g instant custard into each indention.
  8. Bake at 200° C for ± 15 minutes.

Baking Overview

Tips and tricks

  • Cover dough that is not being worked off with a plastic dough cover.
  • If dough is not covered a skin will form which will result in a undesirable looking product.

About this recipe

Author: Chipkins Puratos

Complexity level: