Custard cream buns

Custard Cream Buns Photo by Msi Muzi Mathebula

Custard cream buns: A perfectly friendly tea-time sweet treat

Do you love bread and dessert? We’ve combined them both with this custard cream buns recipe. They’re delicious with a cup of tea or as a dessert.

Custard cream buns

Custard Cream Buns Photo by Msi Muzi Mathebula

Did you know that desserts can be as comforting in winter as a hearty stew? Bread is a comfort to everybody with it’s doughy golden goodness and we gave it a bit extra special. We gave it some love by filling our buns with custard cream. These custard cream buns are perfect for a winter get-together with the family and a tasty Sunday or weekday lunch.

More about the custard cream buns

You’ll be making your own soft bread buns to fill with the custard cream. They are light even when they look dense but you can use them in many different ways. Custard cream is sweet and smooth, giving you some delicious flavour and a nice surprise with every bite. They are perfect with a cup of tea or coffee too in the place of a scone if you want to. Add some whipped cream or jam for an extra bit of excitement too. It might take a bit of time, but if you love baking, you’ll love this.

Do you love bread and dessert? We’ve combined them both with this custard cream buns recipe. They’re delicious with a cup of tea or as a dessert.

Custard cream buns Recipe

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Recipe by Msi Muzi Mathebula Course: Side, dessertCuisine: GlobalDifficulty: Easy


Prep time


Rise Time


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Total time




  • For custard cream:
  • ¼ cup flour

  • ¼ cup sugar

  • 1 cup milk

  • 1 pinch kosher salt

  • 4 egg yolks, beaten and strained (or 2 eggs, beaten)

  • 1 tbsp unsalted butter

  • 1 tsp vanilla extract

  • For the bread
  • 1 tbsp unsalted butter

  • ½ cup whole milk

  • ¼ cup sugar

  • 2 tsp dry yeast

  • 1 egg

  • ¼ tsp kosher salt

  • cup all-purpose wheat flour

  • Egg wash:
  • 1 egg

  • 2 tbsp water


  • Make custard cream:
  • Place the flour, sugar, milk and salt in a medium-sized pan. Whisk until there are no lumps.
  • Heat over medium heat and stir with a wooden spoon for about 3 to 4 minutes until bubbles start to pop up.
  • Reduce the heat to low or medium-low. Stir in the strained egg yolks a little by little, over 20 to 30 seconds. Custard cream making.
  • Remove from the heat. Add the butter and vanilla extract and mix well. Let it cool and refrigerate until ready to use. You can refrigerate it for 1 or 2 days.
  • Make dough:
  • Melt the butter in a large, heavy pot.
  • Remove from the heat. Add the milk and sugar. Mix well until all the sugar is dissolved.
  • Add the egg and mix it together. Then add the yeast and let it sit for a couple of minutes until the edges of the yeast are foamy.
  • Stir in the salt, add the flour, and mix all together with a wooden spoon until it turns into 1 ball of dough
  • Take it out and knead the dough by hand for 12 to 15 minutes until it turns smooth and elastic.
  • Put the dough back into the pot and cover. Allow the dough to rise for about 1 to 1½ hours, until it doubles in size.
  • .Make egg wash:
  • Whisk the egg and water in a small bowl until evenly mixed.
  • Strain it into a small bowl and remove the small bubbles with a spoon. Set aside.
  • Shape and bake:
  • Deflate the dough and knead it for a few minutes. Divide the dough into 5 pieces and roll each piece into a smooth ball.
  • Put one ball on a large cutting board or baking tray and cover the rest so they don’t dry out.
  • Roll the ball out to an oval shape a little more than 6 inches long and 3½ to 4 inches wide. Use some flour to dust your hands and board if you need it.
  • Put it to the side of the cutting board or parchment-lined baking tray when it’s rolled out. Repeat with the rest of the dough balls.
  • Put one of the oval dough discs on the cutting board in front of you. Spoon about ⅕ of the cream just a little off the center of the dough, a bit towards you. Lift the back of the dough over the cream to make a pocket. Pinch the edges together and make 3 or 4 slits into the pocket, just ½ to 1 inch deep. Put it on a baking sheet lined with parchment paper..
  • Repeat with the rest of dough. Be careful not to crowd them on the baking sheet as they will expand when baked and we don’t want them to touch each other.
  • Gently brush some egg water on each uncooked bread pocket.
  • Let them rise for 30 minutes and preheat the oven to 250°C.
  • Bake the bread on the middle rack for 12 minutes.
  • Check out your bread. If you want them browner, cook for another minute or so.
  • Turn off the oven, take them out, let them cool for 5 to 10 minutes and serve.


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