Vanilla Buns

    2 hours 15 minutes

    Delicious buns with a filling of vanilla custard and a simple chocolate icing. They are sure to be a hit!

    4 people made this

    Serves: 18 

    • Dough
    • 50g fresh yeast
    • 1 cup (250ml) milk
    • 125g melted butter
    • 2 eggs
    • 1 1/2 teaspoons salt
    • 2 teaspoons sugar
    • 500-600g plain flour
    • Filling
    • 2 eggs
    • 2 tablespoons sugar
    • 1 tablespoon cornflour
    • 1 cup (250ml) milk
    • 1/2 teaspoon vanilla powder
    • Icing
    • 100g icing sugar
    • 1 tablespoon hot water
    • 2 tablespoons cocoa powder

    Preparation:2hours  ›  Cook:15min  ›  Ready in:2hours15min 

    1. Gently warm the milk (it needs to be lukewarm, too hot will kill the yeast). Dissolve the yeast in the milk. Add the melted butter, sugar, salt and eggs to the mixture. Gently work in the flour until you have a smooth dough, then leave to rise for 30 minutes.
    2. While the dough is rising, make the filling. Whisk together the eggs and sugar then whisk in the milk and cornflour. Cook over a gentle heat until the mixture boils and thickens. Add the vanilla to flavour and leave to cool.
    3. Cover 2 large baking trays in baking paper and heat the oven to 225 degrees C.
    4. Divide the dough into two and roll the first piece into a 30x30cm square. Cut this into 9 10x10cm squares. Put one teaspoon of the filling in the middle of each square. Fold one corner over the mixture, then its opposite corner. Then fold the remaining corners over.
    5. Place each bun on the baking tray with the folded side face down. Brush each bun with egg and bake for 15 minutes. Let the buns cool. Mix all the ingredients for the icing together and spread onto each bun.
    6. Mix all the ingredients for the icing together and spread onto each bun.

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    Reviews and Ratings
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    Reviews in English (4)


    This was my first time making these, however I have made different kinds of breads before..I think this would be tricky for someone who never made bread..I liked them but I think it would be better if the pudding center was piped into the buns after they cooled..I found that the bread absorbed the pudding as it cooked...and what was left was too thick and slightly eggy..overall this was a nice recipe and I had fun making them...thanks for posting!  -  06 May 2009  (Review from Allrecipes USA and Canada)


    After baking I would pipe the the custard in the roll. This was very difficult recipe thanks  -  14 Feb 2010  (Review from Allrecipes USA and Canada)


    I was looking for a recipe for my Norwegian S/O who was feeling a little homesick and this was closest recipe in English to what his family makes. I did make a couple changes-For the dough, I used about 2/3 of a cup of sugar and I mixed in about a tsp of cardamom with the flour and salt. I added the flour about a half cup at a time, and after the first cup, I started mixing with a rubber spatula. IMO, when you don't have a stand mixer to do the work for you, this is the best way to get the ingredients mixed evenly. For the custard, I used three egg yolks instead of the regular eggs, and mixed all the ingredients before heating. When making the buns, I separated the dough into the 6 pieces(the S/O kept emphasizing how huge the roles were supposed to be) and then rolled each ball out to a quarter inch thick. I was able to put about 2 tbsp of custard in there, which is important, because I've heard if you don't have enough it can just bake into the bread. And then after I folded them together, I let them rise again for about a half hour. for the topping, I made a simple icing with powdered sugar and water, dipped the tops of the buns in it once they were cool, and then dipped them in finely shredded coconut. ANYWAY the result was awesome, and most importantly, my S/O was able to feel a little bit of home away from home. Thanks for posting!  -  19 Feb 2015  (Review from Allrecipes USA and Canada)