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. 1Make the vanilla custard first: heat cream, milk and vanilla seeds. Whisk yolks, sugar and cornflour. Temper with the hot milk, cook to a thick custard. Cool with cling film on the surface.
2. 2Stir yeast into lukewarm milk. Add sugar, cardamom and flour. Knead, add butter, knead until the dough leaves the bowl. Prove until doubled.
3. 3Roll buns. Trykk a grop i the centre with the base of a glass. Prove again 25 min. Brush egg rundt gropen, do not nedi.
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 vanilla custard. Stir icing, brush around the cream and dip in coconut. Do not fill before baking.

Flavour and filling

Along the way

• Do not fill the cream before baking — it boils over. Coconut on wet icing.