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!

    5 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 (5)


    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)


    this is not how fastelavn boller look like. I am danish and they look nothing like the ones we have here in Denmark  -  04 Mar 2019  (Review from Allrecipes USA and Canada)