Sugar-Free Custard Bun
Indulge in the delightful charm of Sugar-Free Custard Buns, a guilt-free treat perfect for any occasion. These buns are crafted with a soft, fluffy dough and feature a creamy, luscious custard filling sweetened naturally with erythritol. From the silky-smooth custard made with whole milk, vanilla, and egg yolks to the perfectly risen dough infused with buttery richness, every element is designed for flavor and texture. Ideal for those looking to embrace sugar-free baking, this recipe is easy to follow and yields 12 golden buns that are as satisfying as they are wholesome. Perfect for tea-time snacks or desserts, these homemade custard buns will impress family and friends alike. Plus, they’re freezer-friendly for a convenient make-ahead option!
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Recipe Information
Ingredients
- 250 ml Whole milk
- 30 g Erythritol (granulated)
- 25 g Cornstarch
- 1 tsp Vanilla extract
- 30 g Unsalted butter
- 2 Egg yolks
- 360 g All-purpose flour
- 7 g Instant yeast
- 180 ml Whole milk (for dough)
- 40 g Erythritol (for dough)
- 40 g Unsalted butter (melted)
- 1 tsp Salt
- 1 Egg
- 1 Egg (for egg wash)
- 1 tbsp Water (for egg wash)
Instructions
Start by making the custard. In a saucepan, whisk together 250 ml of whole milk, 30 g of erythritol, and 25 g of cornstarch until smooth.
Place the saucepan over medium heat and continue to whisk until the mixture thickens, about 5-7 minutes.
Remove from the heat and stir in 1 teaspoon of vanilla extract and 30 g of unsalted butter until incorporated.
Add the egg yolks one at a time, whisking quickly to prevent curdling.
Transfer the custard to a bowl, cover with plastic wrap touching the surface, and refrigerate for at least 1 hour to cool and thicken.
For the dough, combine 360 g of all-purpose flour and 7 g of instant yeast in a large bowl.
In a separate bowl, whisk together 180 ml of whole milk, 40 g of erythritol, 40 g of melted unsalted butter, 1 teaspoon of salt, and 1 egg.
Pour the wet ingredients into the flour mixture and mix until a dough begins to form.
Knead the dough on a lightly floured surface for about 8-10 minutes until it is smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
Once risen, punch the dough down and divide it into 12 equal portions.
Flatten each portion of dough and place a tablespoon of chilled custard in the center.
Enclose the custard by pinching the edges of the dough together and shaping into a bun.
Place the buns on a baking sheet lined with parchment paper, seam side down, and cover lightly with a clean kitchen towel. Let them rise for another 30 minutes.
Preheat the oven to 180°C (350°F).
Prepare the egg wash by whisking together 1 egg with 1 tablespoon of water.
Brush the tops of the buns with the egg wash.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Allow the buns to cool slightly before serving. Enjoy fresh or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 954 mg | 318% | |
| Sodium | 2726 mg | 118% | |
| Total Carbohydrate | 394.4 g | 143% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 23.8 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 692 mg | 53% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1290 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
