Raspberry / Custard Cream Buns
Ingredients:
Custard Cream
125g UHT milk
1 egg yolk
25g fine sugar
10g cornflour
Bread Dough
150g Blue Jacket Bread Flour
1 Tbsp fine sugar
1/4 tsp salt
1/2 tsp instant yeast
100g water
1 Tbsp vegetable oil
Method:
1. Custard: Whisk yolk, sugar, cornflour & a bit of milk in a bowl. Boil the remaining milk in a saucepan. Pour the milk gradually into the egg mixture & whisk till combined. Pour back into the saucepan & continue whisking over medium heat until the custard thickened. Transfer it to a bowl & cover with cling wrap. Refrigerate for later use
2. Dough: Mix all ingredients together in a medium bowl & knead till elastic & smooth. Proof for 1hr
3. Divide dough into 5 portions. Rough the dough & rest for 10mins. Roll out dough slightly & use a small round cup to press down in the middle of the dough. Pipe in custard & raspberry filling. Proof the dough for 1hr
4. Bake in a preheated oven @ 180C for 12mins
5. Let the buns cooled before dusting with icing sugar & serve
