Name: Blueberry Custard Buns
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1/4 cup sugar; 1 tablespoon instant yeast; 1/2 teaspoon salt; 1/2 cup milk; 1/4 cup water; 1/4 cup butter, melted; 1 egg; 1 teaspoon vanilla extract; 1/2 cup blueberries; 1/2 cup custard (store-bought or homemade); 1 egg, for egg wash; Powdered sugar for dusting (optional)

Jump to Recipe·Print Recipe

These Blueberry Custard Buns are a delightful combination of soft, fluffy dough filled with rich, creamy custard and sweet, tangy blueberries. Perfect for breakfast, an afternoon snack, or even dessert, these buns bring comfort and indulgence in every bite.

Blueberry Custard Buns

Ingredients

2 ½ cups all-purpose flour

¼ cup sugar

1 tablespoon instant yeast

½ teaspoon salt

½ cup milk

¼ cup water

¼ cup butter, melted

1 egg

1 teaspoon vanilla extract

½ cup blueberries

½ cup custard (store-bought or homemade)

1 egg, for egg wash

Powdered sugar for dusting (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, I combine the flour, sugar, instant yeast, and salt.

In a separate bowl, I warm the milk and water until lukewarm. Then, I add the melted butter, egg, and vanilla extract, whisking everything together.

Slowly, I pour the wet ingredients into the dry ingredients, stirring until the dough begins to form.

I knead the dough for about 5-7 minutes until it becomes smooth and elastic.

I place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until it doubles in size.

Preheat the oven to 350°F (175°C). I grease or line a baking dish with parchment paper.

Once the dough has risen, I punch it down and divide it into 8 equal portions. I shape each portion into a ball and place them in the prepared baking dish.

Using my thumb or the back of a spoon, I make a small indent in the center of each bun.

I spoon about 1 tablespoon of custard into each indentation and top it with a few blueberries.

I beat the remaining egg and brush it over the top of the buns for a golden finish.

I bake the buns for 20-25 minutes or until they are golden brown.

After baking, I let the buns cool slightly, then dust them with powdered sugar if desired.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 1 hour 45 minutes

Servings: 8 servings

Variations

Fruit Options: While I used blueberries, you can easily swap them out for other berries, such as raspberries, blackberries, or strawberries, depending on your preference.

Vegan Version: For a vegan-friendly option, replace the egg with a flax egg and use non-dairy milk and butter substitutes.

Homemade Custard: If you're feeling adventurous, try making your own custard from scratch. It adds an extra layer of flavor and can be tailored to your tastes.

Storage/Reheating

To store the buns, I recommend keeping them in an airtight container at room temperature for up to 2 days. If you want to store them for a longer period, I place them in the fridge for up to a week. To reheat, I simply pop them in the oven at 350°F (175°C) for a few minutes until warm and soft again.

FAQs

How do I make the custard from scratch?

To make homemade custard, I whisk together 1 cup of milk, 3 egg yolks, ¼ cup sugar, 1 tablespoon cornstarch, and a pinch of salt in a saucepan. I heat the mixture over medium heat, stirring constantly until it thickens. Once it cools, it’s ready to use!

Can I freeze the buns?

Yes, I can freeze the buns before baking. Simply assemble the buns up to the point of brushing with egg wash, then place them on a baking sheet and freeze. Once frozen, I transfer them to a sealed container and store for up to 3 months. To bake, I thaw them in the fridge overnight and then bake as directed.

Can I use store-bought custard?

Absolutely! I often use store-bought custard for convenience, and it works perfectly in this recipe. Just make sure it’s chilled before spooning it into the buns.

How do I make the dough softer?

If I find that my dough is too stiff, I can add a little more milk or water, 1 tablespoon at a time, until the dough is soft and pliable.

Can I use a different type of flour?

I use all-purpose flour for the best texture, but you can experiment with whole wheat flour for a slightly denser bun. Keep in mind, though, that this will change the texture and flavor of the final result.

Conclusion

These Blueberry Custard Buns are an irresistible treat that combines soft, fluffy dough with creamy custard and juicy blueberries. Whether you’re making them for a special occasion or simply as a delicious snack, I’m sure these buns will become a favorite. They’re simple to make, customizable, and, most importantly, incredibly tasty!

Recipe:

Blueberry Custard Buns

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 1 hour 45 minutes
Yield: 8 servings
Diet: Vegetarian

Print Recipe

Description

Instructions

In a large bowl, combine the flour, sugar, instant yeast, and salt.
In a separate bowl, warm the milk and water until lukewarm. Add the melted butter, egg, and vanilla extract, whisking everything together.
Slowly pour the wet ingredients into the dry ingredients, stirring until the dough begins to form.
Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
Preheat the oven to 350°F (175°C) and grease or line a baking dish with parchment paper.
Once the dough has risen, punch it down and divide it into 8 equal portions. Shape each portion into a ball and place them in the prepared baking dish.
Using your thumb or the back of a spoon, make a small indent in the center of each bun.
Spoon about 1 tablespoon of custard into each indentation and top it with a few blueberries.
Beat the remaining egg and brush it over the top of the buns for a golden finish.
Bake the buns for 20-25 minutes or until they are golden brown.
After baking, let the buns cool slightly, then dust them with powdered sugar if desired.

Notes

Fruit Options: You can swap blueberries for raspberries, blackberries, or strawberries, depending on your preference.

Vegan Version: Replace the egg with a flax egg and use non-dairy milk and butter substitutes.

Homemade Custard: Making your own custard from scratch adds an extra layer of flavor and can be customized to your taste.

Storage: Store the buns in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To reheat, place in the oven at 350°F (175°C) for a few minutes.

Freezing: Assemble the buns up to the egg wash step, freeze them, and bake when needed.