Coffee Custard Filled Buns

Since long i was planning to bake buns but always end up making loafs..But this time it was only buns in mind. Few time back my dear friend Priyanka Chakraborty, posted Custard filled buns on Facebook food forum group that i follow. I bookmarked her recipe link. And yesterday was a day when i was checking all those bookmarked links and came across her recipe. I quickly made up my mind and experimented it with small batch.
Her recipe has vanilla custard filling inside, but i wanted to bake something with coffee flavor so i added instant coffee powder and cocoa powder to the vanilla custard and filled the bun with it..

Check my coffee Custard Filled buns recipe below:

 Here is her Blog page with all wonderful goodies..Following her blog is truly inspirational..
Source: My Experiments with Food-Lusciously Soft and Creamy Custard Buns

Ingredients:

For Coffee Custard Filling
3 tbsp custard powder
500 ml milk
7 1/2 tbsp sugar
2 tbsp fresh cream
11/4 tsp instant coffee powder
2 tsp cocoa powder

For Buns
2 cups Maida / All purpose flour
1/4 cup powdered sugar
1 tsp Instant Dry yeast
1 beaten egg
100 ml warm milk and some extra for brushing buns
Olive oil / Butter for greasing bun dough
3 tbsp melted butter
1/2 tsp salt
1 tsp sugar (For activating yeast)

Recipe:

For Coffee Custard Filling

Dissolve Custard powder, Instant coffee powder and cocoa powder in 2 tbsp milk and keep aside.
In a pan Pour milk, add sugar and cream and bring to boil. Turn the flame to medium and add the dissolved coffee custard mixture in a pan. Keep stirring until mixture thickens and very much similar to the cake batter consistency. Allow the mixture again to come to boil while you keep stirring and turn the flame off. Pour the filling in bowl and allow it cool completely. Later place the bowl in a refrigerator for 1-2 hours or until custard sets.
Meanwhile be ready with your bun dough..

For Bun Dough

• In a large bowl, Mix sifted Maida or all purpose flour with powdered sugar, melted butter, salt and mix all.
• Dissolve Instant dry yeast in warm milk with a tsp of sugar. Let the yeast mixture stand for 10-15 minutes until frothy.
• Now in a flour mixture bowl, make well in between and add beaten egg and mix.
• Add frothy yeast mixture in flour mixture and start gathering all to form a dough. Knead dough for 4-5 minutes until smooth, elastic and non sticky.
• Grease the dough in a bowl with butter or oil and cover the bowl with plastic cling film or tea towel and allow the dough to proof for 1-1/2 hour or until doubles in volume.
• Once the dough doubles in volume, punch back down and knead again for a minute. Prepare a baking sheet. 
• Divide dough in to 11-12 lemon size balls. 
• Take a lemon size dough ball, make indentation in between and spoon a tsp of set coffee custard filling in to it.
• Carefully fold the edges of the dough ball up and around the filling. You can't get any of the filling on the edges or it simply won't seal. Pinch all of the edges together and seal as well as possible (although be careful the coffee custard filling should not be too thin else it will be difficult to fill in dough balls, it should set in refrigerator before use). Same way fill all the dough balls with custard.
• Place the filled and sealed buns on lined baking sheet and let rest with a tea towel covered for another 30-35 minutes or until nearly doubled in size.
• Brush all the rised dough balls with milk and bake for 15 minutes in preheated oven at 180 degree Celsius.
• Once baked, bring the buns out and transfer on wire rack. Allow it to cool completely and here you are ready to enjoy your relish with cuppa of coffee or tea..:)

Note:  I have microwave convection and have baked it on convection mode for 15 minutes in preheated temperature at 180 degree Celsius, and later grilled it for 2 minutes to get nice golden crust on top (Use rack for baking)
If using Proper Electric oven, bake the buns on toast mode for 10-12 minutes in preheated oven at 180 degree Celsius or until crust is golden.



Yields: 10-12 Buns with this measurement.