Chocolate custard buns

Recipe

Allergens

Flagged from the ingredients in this recipe.

• Gluten
• Egg
• Milk

Bake without

Tap what you need to avoid. Ingredients swap so anyone can bake.

• Gluten

  Instead of wheat flour, wholemeal and other grains: Gluten-free flour blend 1:1. For yeast dough: + 1 tsp xanthan per 500 g. Oats must be labelled gluten-free.

• Egg

  Instead of egg, egg white and egg yolk: 1 egg = 1 tbsp chia or ground flaxseed + 3 tbsp water (soak 10 min). Meringue: aquafaba, 3 tbsp per egg white.

• Milk

  Instead of milk, butter, cream, sour cream and cheese: Oat drink and plant margarine. Cream: coconut cream or soy-free plant cream. Cream cheese: plain oat-based.

Ingredients

Amounts follow the servings above.

Method

Step by step.

1. 1Melt butter, mix with milk and warm to 37 °C. Dissolve yeast in a little of the liquid. Add egg, sugar, cardamom and flour. Knead until smooth.
2. 2Prove until doubled, about 40 min. Shape large buns, flatten them. Prove again 20 min.
3. 3Press a well in the centre. Do not fill yet.
4. 4Set the air fryer to Bake and preheat 3 min. Bake at 160 °C for 10–12 min. Cool helt.
5. 5Fill the well with cold chocolate pudding. Icing around, dip in coconut.

Flavour and filling

Along the way

• Cool completely before icing and coconut. One layer in the basket.