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Clover Classic Custard filled buns

Clover Classic Custard filled buns

Classic Custard filled buns

Recipe by: Clem Pedro

2/3 cup cream
1 cup milk
1 free range egg
1/3 cup sugar
1 X 10g sachet of yeast
4 cups cake flour
2t salt

for the sugar glaze
3T sugar
2T honey
1 cup of water
4 cups clover classic custard
2T butter, softened
2T cornflour

Combine the cream, milk, eggs, and sugar in a large bowl. Add the yeast and allow the mixture to sit for 10 minutes, allowing the yeast to activate. Add the flour and salt and begin mixing through with a wooden spoon.
Once the dough comes together into a dough, turn it out onto a floured surface. Knead the dough for 15 minutes, forming a smooth dough.
Place dough in a bowl and cover with cling wrap or a kitchen towel, allowing it to double in size. This should take 50 minutes to an hour.
After rising, knock the dough back and shape into 10 - 12 equally sized dough balls. Place the dough balls on a greased baking tray and cover with a cloth or plastic wrap and allow them to double in size again.
In an oven preheated to 180C. Add the buns to the oven and bake for 15 - 200 minutes or until golden and light. You’ll know they’re done when they have a slightly hollow sound when tapped.

While the buns are baking prepare the glaze by simply heating the sugar, honey, and water together and simmering until the liquid has reduced by a third.
Brush the glaze over the still warm buns and allow them to cool. While the buns are cooling, prepare the custard filling by adding the custard to a pot and bringing to a gentle simmer.
In a smaller mixing bowl combine the cornflour and butter by mashing them together to form a paste. Add the butter paste to the custard and mix through until the paste dissolves and mixes into the custard, bring to a simmer again allowing the custard to thicken. Allow cooling then place in a piping bag. If using a disposable piping bag simply cut off the tip and press into the bun and squeeze to filling the inside with custard.

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