Custard buns – 5 recipes

Prepared by: Julia

03/02/2019 Cooking time: 2 hours 0 minutes

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The recipe for making these buns is simple and quite quick. Their taste is simply incomparable and will not leave anyone indifferent. Try it too! I'm sharing the recipe.

French buns with custard and raisins

Ruddy French buns with custard and raisins are an exquisite dessert that absolutely everyone will like. Because It’s unlikely that anyone will be able to refuse such fluffy, tender and tasty baked goods.

Ingredients (dough):

0.7 kg flour;
300 ml milk;
150 ml refined oil;
2 tsp dry yeast;
2 chicken proteins;
4 tsp Sahara;
100 g raisins;
1 pinch of salt.

Ingredients (cream):

0.5 l of milk;
3 tbsp. flour;
100 g sugar;
2 chicken eggs;
1 pinch of vanilla;
5 tbsp. butter.

Dissolve the yeast in heated milk, add a spoonful of granulated sugar. Stir and melt for about 20 minutes. We sow the flour twice, add refined sugar, table salt, butter and egg whites. Mix everything, gradually add the dough. A dense lump of dough should come out, which we leave to rise for 50 minutes.

Advice! To make the dough successful, you must use all products at the same temperature.

It's time to prepare the cream. To do this, heat the milk in a saucepan, leaving 100 ml. Mix the remaining cool milk with sugar and eggs.

As soon as the milk ripples, make a funnel and pour the egg-sugar mixture into it. Boil the cream to the desired thickness, stirring it continuously. Remove from heat, add butter, vanillin and cool. We wash the dried fruits, scald them with boiling water and dry them.

Let's move on to the formation of French buns. Knead the dough, roll it out 1 cm thick. Grease with cream and sprinkle with dried grapes. Carefully roll the layer into a roll, pinch the edge and cut the roll into pieces 3-4 cm thick.

Grease a baking tray with butter and place the buns. It is necessary to take into account that the products will increase, so it is better not to place them very tightly.

Cook at 230 degrees for about 35 minutes. Cool the products, sprinkle with powdered sugar and after 10-15 minutes serve with your favorite hot drink.

Baking secrets

Now you know how to make choux pastry buns. However, when baking them, it is recommended to adhere to some rules:

Before placing it, you need to warm it up to 200˚C. It can be turned on before starting to knead the dough.
To prevent the dough from sticking to the spoon, it can be moistened with water.
It is not recommended to make very large buns. It is worth considering that the baked goods will increase in size. In addition, small buns bake better.
In order for the buttery custard buns to bake well, it is necessary to observe the temperature regime. Place the baked goods in an oven preheated to 200˚C. When the products are browned and risen, the temperature must be reduced to 150 °C. If you do this earlier, the baked goods may lose volume, and if you do it later, the buns will not be baked. How to tell time? Medium-sized products are baked for 15 minutes at high temperature and 15 minutes at medium.
To determine whether the treat is ready, you need to quickly remove one of the buns. If it does not lose volume when the temperature drops, then the baked goods are ready.
The second batch of dough can only be placed on a cold baking sheet.

Spanish snail buns with cream

Such pastries will surprise your family and friends with their excellent taste and exquisite presentation. Snail buns prepared in Spanish will help you become a hospitable hostess.

Ingredients (dough):

120 ml warm water;
1 egg;
7 g dry yeast;
50 g sugar;
300 g flour;
1 pinch of salt;
2 tbsp. sunflower oil;
20 g butter.

Ingredients (cream):

300 ml milk;
2 egg yolks;
60 g sugar;
20 g corn starch;
1 pinch of vanillin.

We heat the water for the dough, but not higher than 40 degrees. If the liquid is hot, the yeast will die. Dissolve sugar and yeast in water. Add salt, chicken egg and, after mixing, begin to add flour in portions. Add refined oil and continue kneading until the dough becomes stiff.

Advice! The dough is considered ready when it becomes dense and does not stick to your hands.

For proofing, you can use a slightly warm oven or a microwave oven heated for a minute with a glass of water, where the humid air will not allow the surface of the dough to dry out. Place the dough in a container, cover with a napkin and leave for 30 minutes.

With cottage cheese

If the cinnabons are prepared according to a traditional recipe with cinnamon, sugar and butter, you can supplement them with an unusual glaze. The latter is prepared on the basis of cottage cheese.

It should be greasy, but not too runny. Homemade dairy product is perfect. But, if there is a lot of whey in it, then the cottage cheese should first be suspended in gauze. When the excess liquid has drained, you can make the mass into the base of the glaze. The main thing is that it is recommended not to ignore aromatic additives. Otherwise, the cream may taste too bland.

Composition of ingredients

For the dish you need to take:

cottage cheese – 180-200 g;
butter fat – 45-50 g;
sugar – 120-125 g;
vanilla sugar – 8-10 g;
salt and cinnamon - 1 pinch each.

Despite the fact that cinnamon is also included in the filling, it is worth adding it to the cream. Then the delicacy will turn out especially aromatic and tasty.

Step-by-step cooking process

The cooking process includes several stages:

The cottage cheese, freed from excess liquid, must be placed in a large bowl. Next, it needs to be turned into the most homogeneous, tender mass. By the way, for this reason, defrosted cottage cheese is not suitable for the recipe. You should definitely take it fresh.
For example, you can use a fine sieve. Cottage cheese is rubbed through it to make the base of the cream. Another option is to beat the dairy product with a suitable blender attachment. When the mass becomes airy, light, fluffy, it’s time to move on to further steps in preparing the cream.
You should pour the amount of salt and cinnamon stated in the recipe directly onto the cottage cheese. It's better to add them right away.
Afterwards you will need to add butter and sugar to the mixture. The oil must be softened first. There are several ways to do this quickly. But if you have time, it’s enough to simply put the product out of the refrigerator in advance. Or soften it in the microwave.
When the butter is already soft, grind it with sugar. You can also beat the products. This is required so that there are no whole sweet grains in the cream. They will spoil the cream and make it less tender.
All that remains is to combine all the products and add vanilla sugar to them.

After another thorough mixing and whipping, the cream will be completely ready. You can use it to decorate dessert.

How to serve a dish

Before serving the finished buns to the table, you should decorate them with the cream prepared above. It shouldn't be cold. But the baked goods need to be used while they have not yet cooled down. Place the buns on a large plate and top with curd cream using a spoon/spatula. They taste best when freshly prepared and warm. You can serve buns not only with tea, but also, for example, with milk or yogurt.

Cinnamon Custard Puff Buns

Quick baking has always been a big draw for busy moms. This opportunity is provided by purchased puff pastry. You can use it to bake flaky custard and cinnamon buns in just a few minutes.

Ingredients:

500 g of ready-made yeast puff pastry;
1.5 tbsp. flour;
100 g sugar;
0.5 l of milk;
2 eggs;
0.5 tsp vanilla sugar;
1 tsp cinnamon.

Frozen dough must be completely thawed before use. This can be done in 1-1.5 hours by keeping the package at room temperature, or keep the dough in the refrigerator overnight.

For the cream, break the eggs into a bowl and whisk them with granulated sugar, ground cinnamon and flour until smooth. At the same time, heat the milk and vanilla in a saucepan. When the boiling point is reached, remove the saucepan from the burner and gradually add the mash with eggs, mixing everything thoroughly. Return the cream to the burner and simmer over low heat until thick. Place the container aside and cool the cream completely.

Roll out the thawed dough not very thinly on a floured surface, forming a rectangular layer.

Advice! Puff pastry is rolled out in one direction only.

Lubricate it with a thin layer of cream and roll it up. To make it more convenient to cut the roll, before doing this, cool the workpiece a little in the refrigerator. Using a sharp knife, cut the sausage into 2-3 cm pieces.

Exquisite "Snails"

These buns are baked not only with custard, but also with raisins. They are delicious and aromatic! And the appetizing appearance of the buns is simply amazing!

Compound:

1 tsp. wheat or rye starter;
0.25 tsp table salt;
flour - 300 g;
120 ml filtered water;
sourdough (homemade) - 120 ml;
150 g granulated sugar;
35 g soft butter;
starch - 25 g;
egg;
2 pcs. yolks;
350 ml cow's milk;
vanilla.

Preparation:

We dilute the starter in 60 ml of water at room temperature. Stir well.
Add 60 g of sifted flour, stir until smooth.
Cover the container with cling film and leave in a warm place overnight.
Add 240 g of sifted flour to a deep bowl.
Add 50 g of granulated sugar, salt and stir.
Make a shallow hole in the middle of the dry mixture, crack an egg into it and add 60 ml of filtered water.
Beat the egg lightly with a fork and add the dough.
Knead the base with a mixer. At the end, add melted butter. It should be barely warm.
Knead the dough, then transfer it to the table, sprinkled with flour.
Continue kneading for 5-7 minutes.
Transfer the base to a container, first grease it with vegetable oil, cover and leave for three hours in a warm place.
Grind the yolks with 100 g of granulated sugar until they have a homogeneous structure.
Add starch and stir.
Let's boil the milk.
In several approaches, pour the milk into the yolk-sugar mixture, stirring. Leave a little milk in the saucepan.
Then place the saucepan with milk on a low burner level.
Introduce the milk-yolk mass into it in a thin stream.
Stirring continuously, bring the mixture to a boil.
When the cream reaches the structure we need, that is, thickens, turn off the stove.
Add vanilla to it and stir.
Divide the base into 6-7 identical parts.
Roll the pieces of base into balls, cover them with cling film and leave for ten minutes.
Then we form the buns: knead the balls into thin layers in the form of ovals.
We spread our cream on one side.
We roll the workpiece into a roll, and then into a snail.
Place the pieces on a baking sheet (don't forget to line it with baking paper).
Brush them with beaten egg yolk and water.
Bake the buns for 25-30 minutes at a temperature of 190°.
Sprinkle the finished baked goods with powdered sugar.

Cherry and custard scones with streusel

Homemade baked goods are always tastier and healthier than store-bought ones, because they contain only healthy ingredients, seasoned with love and warmth. Original buns with cherries and custard can become just such a baked product.

Ingredients (dough):

300 g flour;
1 egg;
60 g sugar;
140 ml milk;
0.5 tsp salt;
10 g fresh yeast;
30 g butter.

Ingredients (cream):

40 g butter;
200 ml milk;
10 g starch;
10 g flour;
140 g butter;
2 egg yolks.

Ingredients (syrup):

30 g sugar;
30 g cherries (pitted).

Ingredients (streusel):

10 g almond flour;
15 g flour;
10 g sugar;
15 g butter.

We dilute the pressed yeast with warm milk, add sugar, fine salt, and set aside for 5-10 minutes. Melt the butter, let it cool and add it to the base along with the beaten egg. We begin to add wheat flour in portions.

Advice! For yeast dough, the flour should always be sifted, then the dough will be airy and rise faster, because... the flour is enriched with oxygen and becomes lighter.

You can knead the dough by hand or use a bread machine with a kneading function. The finished dough should be placed in a warm place without drafts, covered with a damp cloth made of natural fabric. Knead the mixture a couple of times to release the carbon dioxide that is released during the fermentation process.

For the filling, cook the milk cream. We put the milk to boil, and at the same time grind the yolks with granulated sugar, adding regular flour and starch. Add hot milk to the dry mixture a little at a time, stirring the contents vigorously.

After mixing all the ingredients until smooth, place the cream in the microwave for 1 minute. Take it out, mix it and put it in the microwave again for 1 minute. Cover the finished sweet filling with cling film so that its surface does not dry out.

Now we are preparing cherry syrup, for the preparation of which you can use fresh, frozen or canned cherries. Mix the prepared seedless berries with granulated sugar and heat until the grains dissolve. Then we filter the mass and cool the syrup.

Beat the slightly softened butter with a mixer until fluffy. Instead of sugar, add cherry syrup and mix until smooth. Finally, mix the filling base with cherry butter. Transfer the mixture into a pastry bag or syringe with a shaped nozzle and cool.

Divide the dough into 8 equal pieces. Roll each into an oblong oval. We wrap its long sides inward, then in half and carefully pinch it. Place the pieces on a greased baking sheet and give them time to rise a little.

Tips from Ivan

To ensure that the buns turn out delicious, use only fresh ingredients when preparing them. This is very important, because when heated, bad foods release harmful substances;
Recipes tell you what to put in the dough. That is why, if it is written that you need to add butter to the dough, then you should not spoil it with margarine;
If a recipe calls for melted butter, it is best to melt it in the microwave. At the same time, set the time so that it does not boil. If it happens that the oil boils, then cool it at room temperature.
Buns always smell good, especially when you bake them. In order to give them an unforgettable aroma, add a little vanillin;
If your baking sheet is old and the buns on it may burn, then cover it with paper and grease it with butter;
When preparing baked goods, you can use any filling. You can add cottage cheese, egg with rice and onions.

Cherry watering

Do you want to dilute the usual taste of buns? Then cherry drizzle is your option. By the way, due to the thickness of the glaze, it can also make a good filling for croissants.

To prepare cherry confectionery topping, we will need:

500 grams of cherries in their own juice;
150 grams of sugar;
a couple of teaspoons of cornstarch.

Pour the ingredients into a saucepan and cook over low heat for 60 minutes. Remove the berry mass from the heat and pass it through a sieve. When the mass hardens, we begin glazing.

Frosting for scones with cream cheese

This is simply an incredible watering recipe in every way. We assure you that you will not be able to resist the aroma of creamy icing. Its delicate taste will win your heart, and you will definitely add the recipe to your cookbook.

For cooking, you should prepare the following products:

200 grams of cream cheese;
50 grams of butter;
150 grams of powdered sugar;
a couple of spoons of liqueur;
teaspoon vanilla extract.

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Place the ingredients into the blender bowl and beat the mixture vigorously. When it becomes homogeneous, turn off the blender and start glazing.

Honey and Cinnamon Glaze

This is a real sweet and healthy temptation. Honey glaze is a great option for raisin scones. Honey will dilute the tart taste of dried fruit. To prepare the coating, you will need:

half a glass of honey;
a tablespoon of lemon;
half a teaspoon of cinnamon;
a couple of tablespoons of butter.

Mix absolutely all the ingredients and put them on low heat. We heat the mass, but do not let it boil. Remove from heat and start glazing. Glazed cinnamon rolls pair well with herbal and green teas.

Vanilla topping for buns: cooking secrets

Vanilla sweet glazing liquid is a simple and inexpensive way to “decorate” buns. To prepare the coating you only need a few ingredients, but this does not mean that it will turn out “bland”. By adding vanilla, you will get a very delicate and aromatic topping, which, by the way, “grabs” perfectly on the buns.

To prepare the sweet liquid, you will need:

150 powdered sugar;
a few drops of vanilla extract;
4 tablespoons cream.

Pour the cream into a saucepan and bring to a boil. Sift the powdered sugar through a sieve, mix with vanilla extract and gradually begin to add hot cream. Stir the mixture intensively with a spoon. When the consistency becomes homogeneous, we begin glazing. The glaze for the buns is ready!

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How to make vanilla buns

First, let's prepare a little - cover two baking sheets with sheets of parchment paper. Sprinkle the work area with flour to prevent the dough from sticking. Grease the cling film with a small amount of oil - it will be useful to us when forming the buns.

Take out the dough and place it on the table. Now we divide it into 16 parts, cover half of the pieces with film, lightly greased with oil, and set aside.

We have 8 blanks left - from each we form a fairly tight ball and let them “stand” for 5 minutes. Now roll out the balls into flat cakes with a diameter of 7-8 centimeters and place them on the prepared baking sheet. Distribute them so that there is enough distance between each to increase their volume during baking. We repeat all this with the rest of the dough.

When we finish placing the pieces on the baking sheets, cover them both with a thin and clean waffle towel and leave to rise for 40-45 minutes at room temperature. Preheat the oven to +180-185 degrees Celsius.

Let's move on to the filling - take the custard out of the refrigerator, beat it a little and transfer it to a bag (bag) for the cream, cutting off a corner. Using a measuring spoon or ladle, make a mixture, brush the surface with lightly beaten egg and fill it with cream, leveling it a little with a spatula. For each serving of custard, spoon 1 teaspoon of jam or preserves - raspberry jam, cherry jam or strawberry jam are great, but it's up to you. Once the filling is assembled, you can sprinkle sprinkles evenly over all of our vanilla buns.

Place both baking trays with baked goods into the preheated oven. Baking time will take 20-25 minutes. During the cooking process, it is highly recommended to swap the baking sheets - after about 15 minutes, so they will bake more evenly. We can determine readiness by how our vanilla buns brown - they will turn golden. Remove the finished buns from the oven and let cool slightly. Serve them while they are warm, enjoying their magical taste and aroma. You need to store such baked goods in the refrigerator in a hermetically sealed container, and before eating, warm them up a little in the microwave, and they will be as fresh as fresh! Bon appetit and bright culinary emotions.