18 Creamy Custard Bun Recipes Deliciously Sweet

There’s something magical about biting into a soft, pillowy bun filled with luscious, creamy custard—pure bliss in every bite! Whether you’re craving a sweet treat for breakfast, dessert, or just because, these 18 custard bun recipes are here to satisfy. From classic Hong Kong-style nai wong bao to creative twists, get ready to bake up a batch of irresistibly sweet, melt-in-your-mouth goodness. Let’s dig in!

Classic Hong Kong Custard Buns

These pillowy steamed buns hide a luscious, golden custard center that oozes with every bite—pure dim sum magic at home!

Ingredients

• Dough: 2 cups all-purpose flour, 1/4 cup sugar, 1 tsp active dry yeast, 1/2 cup warm milk (110°F), 1 tbsp neutral oil
• Filling: 3 large egg yolks, 1/4 cup sugar, 2 tbsp custard powder, 1/4 cup evaporated milk, 2 tbsp softened butter

Instructions

1. Make the dough: Dissolve yeast in warm milk. Mix flour and 1/4 cup sugar in a bowl, then stir in yeast mixture and 1 tbsp oil. Knead 5 minutes until smooth. Cover, let rise 1 hour until doubled.
2. Prepare filling: Whisk egg yolks, 1/4 cup sugar, and custard powder until smooth. Heat evaporated milk and 2 tbsp butter in a saucepan until steaming. Slowly pour into yolk mixture, whisking constantly. Return to pan; cook 3 minutes on low until thick like pudding. Chill 30 minutes.
3. Assemble: Divide dough into 8 balls. Flatten each, add 1 tbsp filling, pinch edges to seal. Place on parchment squares.
4. Steam: Boil water in a steamer. Arrange buns 2 inches apart, cover, and steam 12 minutes over medium-high heat. Turn off heat; rest 2 minutes before opening.

The magic? That molten custard center—sweet, buttery, and just the right amount of messy—is worth every minute of patience.

Tip: For extra shine, brush buns with a little sugar syrup right after steaming.

Fluffy Steamed Custard Buns

These pillowy-soft buns hide a luscious, sweet custard center—perfect for breakfast, dim sum night, or anytime you crave a warm, comforting bite.

Ingredients

• Dough: 2 cups all-purpose flour, 1/4 cup sugar, 1 tsp active dry yeast, 1/2 cup warm milk (110°F), 1 tbsp neutral oil (like vegetable or avocado)
• Filling: 1/2 cup custard powder (like Bird’s), 1/4 cup sugar, 1 cup whole milk, 1 tbsp unsalted butter

Instructions

1. Make the dough: Whisk flour, sugar, and yeast in a bowl. Add warm milk and oil; stir until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Cover and let rise 1 hour until doubled.
2. Make the custard: Whisk custard powder, sugar, and milk in a saucepan over medium heat. Stir constantly for 3–4 minutes until thick. Remove from heat; stir in butter. Cool completely.
3. Shape buns: Punch down dough and divide into 8 pieces. Flatten each into a 3-inch circle, add 1 tbsp custard, and pinch edges to seal. Place on parchment squares.
4. Steam: Arrange buns in a steamer (1 inch apart). Cover and steam over boiling water for 12 minutes. Turn off heat; rest 2 minutes before opening.

The magic? That burst of velvety custard against the cloud-like bun—it’s worth every minute of patience!

Tip: For extra shine, brush steamed buns with a little honey-water mix (1 tsp honey + 1 tsp warm water).

Golden Baked Custard Buns

These buttery, golden buns hide a luscious custard center—perfect for impressing guests or treating yourself to a little indulgence.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp active dry yeast
• 1/2 tsp salt
• 1/2 cup warm whole milk (110°F)
• 1 large egg
• 3 tbsp unsalted butter, softened
• 1/2 cup prepared custard (store-bought or homemade)
• 1 tbsp melted butter (for brushing)

Instructions:

1. In a bowl, whisk together the flour, sugar, yeast, and salt. Add the warm milk, egg, and softened butter. Mix until a dough forms.
2. Knead the dough on a floured surface for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
3. Punch down the dough and divide into 8 equal pieces. Flatten each piece, spoon 1 tbsp custard into the center, and pinch the edges to seal.
4. Arrange the buns seam-side down on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
5. Preheat the oven to 350°F. Brush the buns with melted butter and bake for 20–25 minutes until golden brown.

The magic here? The custard stays silky inside while the bun bakes up tender and golden—like a sweet surprise in every bite.

Tip: For extra shine, brush the warm buns with a little honey mixed with water.

Matcha Custard Buns with Green Tea Flavor

These fluffy, subtly sweet buns are filled with a velvety matcha custard—perfect for a cozy afternoon treat with tea.

Ingredients

• For the dough: 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp active dry yeast, 1/2 cup warm milk (110°F), 1 large egg, 2 tbsp unsalted butter (softened), 1/4 tsp salt
• For the custard: 1 cup whole milk, 2 tbsp matcha powder, 1/4 cup granulated sugar, 2 tbsp cornstarch, 1 large egg yolk, 1/2 tsp vanilla extract

Instructions

1. Make the dough: In a bowl, whisk together flour, sugar, yeast, and salt. Add warm milk, egg, and butter; mix until a shaggy dough forms. Knead for 8 minutes until smooth. Cover and let rise for 1 hour or until doubled.
2. Prepare the custard: Whisk 1 cup milk, matcha powder, sugar, cornstarch, and egg yolk in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Stir in vanilla. Cool completely.
3. Assemble: Punch down dough and divide into 8 pieces. Flatten each into a disk, spoon 1 tbsp custard into the center, and pinch edges to seal. Place seam-side down on a parchment-lined tray. Cover and let rise 30 minutes.
4. Bake: Preheat oven to 350°F. Bake buns for 18–20 minutes until lightly golden. Cool slightly before serving.

The matcha custard stays luxuriously creamy inside the pillowy bun—a delightful contrast in every bite!

Tip: For extra shine, brush baked buns with a simple syrup (1 tbsp sugar + 1 tbsp hot water) while warm.

Coconut Custard Buns with Tropical Twist

These fluffy buns are stuffed with a luscious coconut custard and brightened with a hint of tropical passionfruit—perfect for brunch or a sweet afternoon treat.

Ingredients:

• 1 cup whole milk, warmed to 110°F
• 2 ¼ tsp active dry yeast
• ¼ cup granulated sugar, divided
• 3 cups all-purpose flour, plus extra for dusting
• ½ tsp salt
• 1 large egg, room temperature
• 3 tbsp unsalted butter, melted
• 1 (13.5 oz) can coconut milk
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• ¼ cup passionfruit pulp (fresh or bottled)
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. In a bowl, combine warm milk, yeast, and 1 tbsp sugar. Let sit for 5 minutes until foamy.
2. In a stand mixer, whisk flour, remaining sugar, and salt. Add yeast mixture, egg, and melted butter. Knead for 5 minutes until smooth. Cover and let rise for 1 hour or until doubled.
3. Meanwhile, make the custard: Whisk coconut milk, cornstarch, and vanilla in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Cool completely, then stir in passionfruit pulp.
4. Punch down dough and divide into 12 pieces. Roll each into a ball, flatten, and spoon 1 tbsp custard into the center. Pinch edges to seal. Place seam-side down on a parchment-lined baking sheet. Cover and let rise 30 minutes.
5. Preheat oven to 350°F. Bake buns for 18–20 minutes until golden. Cool slightly, then dust with powdered sugar.

The passionfruit swirl cuts through the rich custard for a sunny, tangy surprise in every bite.

Tip: For extra shine, brush warm buns with a mix of 1 tbsp honey and 1 tbsp water.

Pandan Custard Buns for a Fragrant Treat

These fluffy, aromatic buns are filled with a vibrant pandan custard—a sweet, floral twist on classic steamed buns that’ll transport your taste buds.

Ingredients

• For the dough: 2 cups all-purpose flour, 1/4 cup sugar, 1 tsp active dry yeast, 1/2 cup warm milk (110°F), 1 tbsp melted butter, 1/4 tsp salt
• For the custard: 1 cup coconut milk, 2 tbsp pandan extract, 1/4 cup sugar, 2 tbsp cornstarch, 1 large egg yolk, pinch of salt

Instructions

1. Make the dough: In a bowl, whisk together flour, 1/4 cup sugar, yeast, and 1/4 tsp salt. Stir in warm milk and 1 tbsp melted butter until a shaggy dough forms. Knead for 5 minutes until smooth, then cover and let rise for 1 hour.
2. Prepare the custard: Whisk coconut milk, pandan extract, 1/4 cup sugar, cornstarch, egg yolk, and a pinch of salt in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Chill for 30 minutes.
3. Assemble: Divide dough into 8 pieces. Flatten each into a disk, add 1 tbsp custard, then pinch edges to seal. Place on parchment-lined trays, cover, and rest for 20 minutes.
4. Steam: Bring water to a boil in a steamer. Steam buns for 12 minutes over medium-high heat. Turn off heat and let sit for 3 minutes before opening the lid.

The pandan’s earthy sweetness pairs perfectly with the pillowy dough, making these buns as fun to tear open as they are to eat. Tip: For extra fragrance, steep fresh pandan leaves in the coconut milk overnight before straining.

Cheesy Custard Buns with a Savory Edge

These fluffy buns hide a rich, cheesy custard center with a hint of garlic and black pepper—perfect for pulling apart and savoring bite by bite.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast
• 3 tbsp granulated sugar
• 3 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 large egg, room temperature
• 3 tbsp unsalted butter, melted
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup cream cheese, softened
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 egg yolk + 1 tbsp water (for egg wash)

Instructions

1. In a bowl, whisk together warm milk, yeast, and 1 tbsp sugar. Let sit for 5 minutes until foamy.
2. In a large bowl, mix flour, remaining 2 tbsp sugar, and salt. Pour in yeast mixture, egg, and melted butter. Stir until a shaggy dough forms, then knead for 5 minutes until smooth. Cover and let rise for 1 hour or until doubled.
3. Meanwhile, mix cheddar, cream cheese, garlic powder, and black pepper in a small bowl.
4. Punch down dough and divide into 12 balls. Flatten each, add 1 tsp filling, then pinch edges to seal. Place seam-side down on a lined baking sheet. Cover and rise for 30 minutes.
5. Preheat oven to 375°F. Brush buns with egg wash and bake for 18–20 minutes until golden. Cool slightly before serving.

The magic here? The custard-like filling stays luxuriously creamy even after baking, thanks to the duo of cheddar and cream cheese. Serve warm for the ultimate stretchy, cheesy pull!

Tip: For extra flavor, sprinkle the buns with everything bagel seasoning before baking.

Chocolate Custard Buns for a Decadent Dessert

These pillowy-soft buns hide a luscious chocolate custard center—perfect for when you crave something sweet but not overly heavy.

Ingredients:

• 1 cup whole milk, warmed to 110°F
• 2 ¼ tsp active dry yeast
• ¼ cup granulated sugar, divided
• 3 cups all-purpose flour, plus extra for dusting
• ½ tsp salt
• 1 large egg, room temperature
• 3 tbsp unsalted butter, melted
• ½ cup heavy cream
• 4 oz semi-sweet chocolate, finely chopped
• 1 tsp vanilla extract
• 1 tbsp cocoa powder

Instructions:

1. In a bowl, combine warmed milk, yeast, and 1 tbsp sugar. Let sit for 5 minutes until frothy.
2. In a stand mixer, whisk flour, salt, and remaining sugar. Add yeast mixture, egg, and melted butter. Knead for 5 minutes until smooth. Cover and let rise for 1 hour.
3. Meanwhile, heat heavy cream until steaming. Pour over chopped chocolate, add vanilla and cocoa powder, and stir until smooth. Chill for 20 minutes.
4. Divide dough into 12 pieces. Flatten each, spoon 1 tbsp chocolate custard into the center, and pinch closed. Place seam-side down on a lined baking sheet. Cover and rise for 30 minutes.
5. Bake at 350°F for 18–20 minutes until golden. Cool slightly before serving.

The magic here? The custard stays velvety while the bun stays airy—no oozy mess, just pure indulgence.

Tip: For extra shine, brush baked buns with melted butter and dust with powdered sugar.

Caramel Custard Buns with a Gooey Center

These dreamy buns hide a luscious caramel surprise inside—soft, sweet, and impossible to resist.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp active dry yeast
• 1/2 cup warm whole milk (110°F)
• 1 large egg
• 3 tbsp unsalted butter, melted
• 1/2 tsp salt
• 1/2 cup store-bought or homemade caramel sauce (plus extra for drizzling)
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. In a bowl, whisk together 1/4 cup granulated sugar, 1 tsp yeast, and 1/2 cup warm milk. Let sit for 5 minutes until frothy. Stir in 1 egg, 3 tbsp melted butter, and 1/2 tsp salt.
2. Gradually mix in 2 1/4 cups flour until a shaggy dough forms. Knead for 5 minutes until smooth. Cover and let rise for 1 hour or until doubled.
3. Divide dough into 8 balls. Flatten each, spoon 1 tbsp caramel sauce into the center, then pinch edges to seal. Place seam-side down on a parchment-lined baking sheet. Cover and rise for 30 minutes.
4. Preheat oven to 350°F. Bake buns for 18–20 minutes until golden. Cool slightly, then drizzle with extra caramel and dust with 1 tbsp powdered sugar.

The magic? Tearing open a bun to reveal the warm, oozy caramel center—pure bliss!

Tip: For extra flair, sprinkle flaky sea salt on top before serving.

Vanilla Bean Custard Buns for a Simple Delight

These soft, pillowy buns hide a luscious vanilla bean custard center—perfect for a sweet afternoon treat or a cozy weekend baking project.

Ingredients

• 2 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 tsp active dry yeast
• ½ cup whole milk, warmed to 110°F
• 1 large egg
• 3 tbsp unsalted butter, melted
• ½ tsp salt
• 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla extract)
• ¾ cup heavy cream
• 2 tbsp cornstarch
• 1 egg yolk (for egg wash)

Instructions

1. Make the dough: In a bowl, whisk together 2 ½ cups all-purpose flour, ¼ cup granulated sugar, 1 tsp yeast, and ½ tsp salt. Add ½ cup warm milk, 1 egg, and 3 tbsp melted butter. Mix until a shaggy dough forms, then knead for 5 minutes until smooth. Cover and let rise for 1 hour or until doubled.
2. Prepare the custard: In a saucepan, heat ¾ cup heavy cream and the seeds from 1 vanilla bean (or 1 tsp vanilla extract) over medium heat until steaming. Whisk together 2 tbsp cornstarch and 2 tbsp sugar in a bowl, then slowly pour in the hot cream, whisking constantly. Return to the pan and cook for 2 minutes until thickened. Cool completely.
3. Shape the buns: Divide the dough into 8 pieces. Flatten each into a disk, spoon 1 tbsp custard into the center, and pinch the edges to seal. Place seam-side down on a baking sheet. Cover and let rise for 30 minutes.
4. Bake: Brush buns with 1 egg yolk beaten with 1 tbsp water. Bake at 350°F for 18–20 minutes until golden. Cool slightly before serving.

The magic here? The custard stays silky inside while the buns stay irresistibly fluffy—no fancy techniques required!

Tip: For extra shine, brush the warm buns with a simple syrup (equal parts sugar and water, heated until dissolved).

Pumpkin Spice Custard Buns for Autumn

These soft, pillowy buns are stuffed with a velvety pumpkin custard—just the thing to cozy up with on a crisp autumn morning.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 tsp salt
• 1/2 cup whole milk, warmed to 110°F
• 1 large egg
• 3 tbsp unsalted butter, melted
• 1/2 cup pumpkin puree
• 1/4 cup brown sugar
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1 egg yolk + 1 tbsp milk (for egg wash)

Instructions:

1. Make the dough: In a bowl, whisk together flour, granulated sugar, yeast, and salt. Add warm milk, egg, and melted butter; mix until a shaggy dough forms. Knead for 5 minutes until smooth. Cover and let rise for 1 hour.
2. Prepare filling: Combine pumpkin puree, brown sugar, pumpkin pie spice, and vanilla in a bowl.
3. Shape buns: Divide dough into 8 pieces. Flatten each into a 3-inch circle, spoon 1 tbsp filling into the center, then pinch edges to seal. Place seam-side down on a lined baking sheet.
4. Bake: Brush buns with egg wash (egg yolk + milk). Bake at 350°F for 18–20 minutes until golden and puffed.

The magic here? The custard stays lusciously creamy inside while the bun bakes up feather-light—no one will guess how simple they are to make.

Tip: For extra shine, brush warm buns with a little maple syrup mixed with melted butter.

Red Bean and Custard Buns for a Fusion Flavor

These fluffy buns combine sweet red bean paste with creamy custard for a delightful East-meets-West treat—perfect for breakfast or an afternoon snack.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp active dry yeast
• 1/2 cup warm whole milk (110°F)
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup smooth red bean paste
• 1/4 cup prepared custard (store-bought or homemade)
• 1 tbsp sesame seeds (optional, for topping)

Instructions:

1. Make the dough: In a bowl, whisk together flour, sugar, and yeast. Add warm milk, egg, and melted butter. Mix until a shaggy dough forms, then knead for 5 minutes until smooth. Cover and let rise for 1 hour or until doubled.
2. Fill the buns: Punch down the dough and divide into 8 pieces. Flatten each into a 3-inch circle. Spoon 1 tbsp red bean paste and 1/2 tbsp custard into the center. Pinch edges to seal tightly.
3. Bake: Place buns seam-side down on a parchment-lined tray. Brush with milk, sprinkle with sesame seeds (if using), and bake at 350°F for 18–20 minutes until golden.

The magic here? The custard melts into the red bean paste as it bakes, creating a luscious, gooey center. A fun twist on classic bao!

Tip: For extra shine, brush baked buns with a simple syrup (1 tbsp sugar dissolved in 1 tbsp hot water) while still warm.

Lemon Custard Buns with a Zesty Kick

These tender, citrusy buns are like sunshine in every bite—bright lemon custard wrapped in fluffy dough with just the right amount of tang.

Ingredients

• 2 ¼ cups all-purpose flour, plus extra for dusting
• ¼ cup granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• ½ cup warm whole milk (110°F)
• 1 large egg
• ¼ cup unsalted butter, melted
• ½ tsp salt
• 1 tbsp lemon zest (from about 2 lemons)
• ½ cup lemon curd (store-bought or homemade)
• 1 tbsp powdered sugar (for dusting)

Instructions

1. Make the dough: In a bowl, whisk together flour, sugar, yeast, and salt. Add warm milk, egg, melted butter, and lemon zest. Mix until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
2. Shape the buns: Punch down the dough and divide into 8 equal pieces. Roll each into a ball, then flatten into a 3-inch circle. Spoon 1 tbsp lemon curd into the center, pinch edges to seal, and place seam-side down on a parchment-lined baking sheet. Cover and let rise 30 minutes.
3. Bake: Preheat oven to 350°F. Bake buns for 18–20 minutes until golden. Cool slightly, then dust with powdered sugar.

The magic here? The lemon curd stays gloriously gooey inside while the bun stays pillowy—perfect for brunch or a sweet afternoon pick-me-up.

Tip: For extra zing, add a teaspoon of lemon juice to the dough along with the zest.

Tiramisu Custard Buns with Coffee Infusion

These Tiramisu Custard Buns are a dreamy mashup of fluffy milk bread and creamy coffee-kissed custard—perfect for your next brunch or afternoon treat.

• For the buns: 3 cups bread flour, 1/4 cup granulated sugar, 1 tsp instant yeast, 1/2 tsp salt, 1/2 cup whole milk (warmed to 110°F), 1/4 cup heavy cream, 1 large egg, 3 tbsp unsalted butter (softened)
• For the custard: 1 cup whole milk, 2 tbsp instant espresso powder, 1/4 cup granulated sugar, 2 tbsp cornstarch, 1 large egg yolk, 1/2 tsp vanilla extract
• For dusting: 2 tbsp cocoa powder

1. Make the dough: In a stand mixer, combine bread flour, 1/4 cup sugar, yeast, and 1/2 tsp salt. Add warmed milk, cream, and egg; mix on low until combined. Add softened butter and knead for 8 minutes until smooth. Cover and let rise for 1 hour or until doubled.
2. Prepare the custard: Whisk 1 cup milk with espresso powder in a saucepan over medium heat until steaming. In a bowl, mix 1/4 cup sugar, cornstarch, and egg yolk; slowly pour in hot milk while whisking. Return to pan and cook for 3 minutes, stirring constantly, until thickened. Off heat, stir in vanilla. Chill for 30 minutes.
3. Assemble: Divide dough into 8 balls. Flatten each, add 1 tbsp custard, and pinch closed. Place seam-side down on a baking sheet. Cover and proof for 30 minutes.
4. Bake: Preheat oven to 350°F. Bake buns for 18–20 minutes until golden. Cool slightly, then dust with cocoa powder.

The magic here? The custard stays luxuriously soft inside the pillowy bun, with just enough coffee bitterness to balance the sweetness. Tip: For extra tiramisu vibes, brush the baked buns with a mix of 1 tbsp espresso + 1 tbsp rum before dusting!

Strawberry Custard Buns for a Fruity Twist

These pillowy-soft buns are swirled with sweet strawberry custard, making them a dreamy treat that’s perfect for brunch or an afternoon pick-me-up.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp active dry yeast
• 1/2 tsp salt
• 1/2 cup whole milk, warmed to 110°F
• 1 large egg
• 3 tbsp unsalted butter, melted
• 1/2 cup strawberry jam
• 1/4 cup heavy cream
• 1 tbsp cornstarch
• 1 tsp vanilla extract

Instructions:

1. In a bowl, whisk together 2 1/4 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp yeast, and 1/2 tsp salt. Pour in 1/2 cup warm milk, the egg, and 3 tbsp melted butter. Stir until a shaggy dough forms, then knead for 5 minutes until smooth. Cover and let rise for 1 hour.
2. Meanwhile, make the custard: In a saucepan, whisk 1/2 cup strawberry jam, 1/4 cup heavy cream, 1 tbsp cornstarch, and 1 tsp vanilla extract. Cook over medium heat for 3–4 minutes, stirring constantly, until thickened. Cool completely.
3. Roll the dough into a 12×8-inch rectangle. Spread the custard evenly over the surface, then roll tightly into a log. Slice into 8 pieces and place in a greased 9-inch round pan. Cover and let rise 30 minutes.
4. Bake at 350°F for 20–25 minutes until golden. Cool slightly before serving.

The jammy custard seeps into every layer of these buns, creating a marbled effect that’s as pretty as it is tasty.

Tip: For extra shine, brush the warm buns with a little melted butter and sprinkle with coarse sugar.

Blueberry Custard Buns with a Burst of Berries

These blueberry custard buns are like little pockets of joy, with a creamy filling and juicy berry bursts in every bite.

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar, divided
• 3 cups all-purpose flour
• 1/2 tsp salt
• 1 large egg, room temperature
• 1/4 cup unsalted butter, melted
• 1 cup fresh blueberries
• 1/2 cup custard (store-bought or homemade)
• 1 tbsp powdered sugar (for dusting)

1. In a bowl, combine warm milk, yeast, and 1 tbsp sugar. Let sit for 5 minutes until foamy.
2. In a large bowl, whisk flour, remaining sugar, and salt. Add yeast mixture, egg, and melted butter. Knead for 5 minutes until smooth. Cover and let rise for 1 hour.
3. Punch down dough and divide into 8 pieces. Roll each into a ball, then flatten into a 4-inch circle. Spoon 1 tbsp custard and 5–6 blueberries into the center. Pinch edges to seal.
4. Arrange buns seam-side down on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
5. Preheat oven to 350°F. Bake buns for 20 minutes until golden. Cool slightly, then dust with powdered sugar.

The magic here? The blueberries stay plump and juicy, creating little bursts of flavor against the velvety custard. Serve warm for maximum gooey goodness!

Tip: For extra shine, brush baked buns with a simple syrup (equal parts sugar and water, heated until dissolved).

Banana Custard Buns for a Creamy and Sweet Combo

These Banana Custard Buns are the ultimate comfort treat—soft, fluffy dough wrapped around a luscious banana-infused custard that’s just sweet enough to feel indulgent.

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp active dry yeast
• 1/2 cup warm whole milk (110°F)
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 tsp salt
• 1 ripe banana, mashed
• 1/2 cup custard powder
• 1 cup whole milk (for custard)
• 2 tbsp powdered sugar (for dusting)

1. In a bowl, whisk together 1/2 cup warm milk, 1/4 cup granulated sugar, and 1 tsp yeast. Let sit for 5 minutes until foamy. Stir in the egg and 2 tbsp melted butter.
2. Add 2 cups flour and 1/2 tsp salt, mixing until a shaggy dough forms. Knead for 5 minutes until smooth. Cover and let rise for 1 hour or until doubled.
3. Meanwhile, make the custard: Whisk 1/2 cup custard powder with 1 cup milk in a saucepan over medium heat. Stir constantly until thickened, about 3 minutes. Remove from heat, stir in mashed banana, and cool completely.
4. Divide dough into 8 pieces. Roll each into a circle, spoon 1 tbsp custard into the center, and pinch edges to seal. Place seam-side down on a baking sheet. Cover and let rise 30 minutes.
5. Bake at 350°F for 18–20 minutes until golden. Dust with 2 tbsp powdered sugar while warm.

The magic here? The custard stays creamy even after baking, creating a dreamy contrast with the pillowy bun. Tip: For extra banana flavor, drizzle with caramel sauce before serving.

Almond Custard Buns with a Nutty Crunch

These tender, golden buns hide a luscious almond custard center and a surprise nutty crunch—perfect for your next brunch or afternoon treat.

Ingredients:

• 1 cup whole milk, warmed to 110°F
• 2 ¼ tsp active dry yeast
• ¼ cup granulated sugar, divided
• 3 cups all-purpose flour
• 1 large egg, room temperature
• ¼ cup unsalted butter, melted
• ½ tsp salt
• ½ cup almond flour
• 1 tbsp cornstarch
• ½ tsp almond extract
• ⅓ cup sliced almonds, toasted
• 1 tbsp heavy cream (for brushing)

Instructions:

1. Make the dough: In a bowl, whisk together warm milk, yeast, and 1 tbsp sugar. Let sit 5 minutes until foamy. Add flour, egg, melted butter, and salt. Knead 5 minutes until smooth. Cover and rise 1 hour.
2. Prepare filling: Mix almond flour, remaining 3 tbsp sugar, cornstarch, and almond extract into a paste.
3. Shape buns: Divide dough into 8 pieces. Flatten each, add 1 tbsp filling and 1 tsp toasted almonds. Pinch edges to seal. Place seam-side down on a lined baking sheet. Cover and rise 30 minutes.
4. Bake: Preheat oven to 350°F. Brush buns with cream. Bake 20–22 minutes until golden. Cool 10 minutes before serving.

The contrast of creamy custard and crispy almonds makes every bite irresistible—plus, that glossy golden top is pure bakery magic.

Tip: For extra crunch, sprinkle extra sliced almonds on top before baking.

Conclusion

With 18 luscious custard bun recipes, there’s a sweet treat here for every baker—whether you’re a beginner or a pro! We hope you find a new favorite to whip up and enjoy. Don’t forget to share your baking adventures in the comments and pin this roundup for later. Happy baking!