Custard cream finger buns recipe

Step 1

In the bowl of a stand mixer with the dough hook attached, combine flour, sugar, salt and yeast. Heat milk until it is lukewarm (approximately 40 degrees), then stir through melted butter and vanilla. Add to mixer bowl with beaten eggs and mix for 5-6 minutes until dough is smooth and elastic. You might need to scrape the sides down once or twice.

Step 2

Alternatively, mix wet ingredients into dry ingredients with a wooden spoon until you have a sticky mixture, then turn out onto a floured surface and knead by hand for 10 minutes until dough is smooth and elastic.

Step 3

Transfer to an oiled bowl, cover with plastic wrap and a tea towel and place in a warm place for 1 hour until dough has more than doubled in size. At this stage you can refrigerate the dough until you are ready to use it.

Step 4

Preheat oven to 180C. Line a large flat baking tray with baking paper.

Step 5

Turn dough out onto a floured surface and knead lightly. Divide into 8 equal portions. Form each portion into a long, thin sausage shape. Place on prepared tray so that the buns are evenly spaced and not quite touching. Cover with a tea towel and leave in a warm place to rise for 30 minutes.

Step 6

To make custard, whisk powder and sugar in a saucepan with enough of the milk to form a paste. Gradually whisk in remaining milk over gentle heat. Bring to a simmer, stirring continuously, until thick. Set aside to cool.

Step 7

To make icing, whisk ingredients together in a bowl until smooth, using enough milk to form a thin spreadable consistency.

Step 8

Bake buns for 20 minutes until golden on top. Remove from oven and allow to cool. Cut in half and spread with cooled custard. Spread top of bun with icing.