Spanish custard buns

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Spanish custard buns

My family is delighted with home baking. The recipe for making custard rolls I saw on a video on the Internet. Spanish buns made from pastry yeast are tender and incredibly tasty. A custard will give the buns a special taste and appetite. Today, along with “I love to cook,” I want to share a recipe for making custard rolls.

Ingredients:

for custard

  • milk - 300 milliliters;
  • vanilla pod - 1 piece;
  • egg yolks - 2 pieces;
  • sugar - 60 grams;
  • corn starch - 20 grams;

for the test

  • water - 120 milliliters;
  • fresh yeast - 30 grams;
  • sugar - 50 grams;
  • egg - 1 piece;
  • flour - 300 grams;
  • vegetable oil - 2 tablespoons;
  • salt - 2.5 grams.

Custard buns. Step by step recipe

  1. Combine water and fresh yeast. Whisk well with a whisk so that the yeast dissolves in the water.
  2. Then add sugar to the yeast water and beat well again so that the sugar melts.
  3. Then you need to add flour, vegetable oil and an egg. Knead the dough with a silicone spatula.
  4. After a small batch, add salt to the dough and continue to knead the dough.
  5. The dough should be soft. We place it under a plastic wrap and leave it for baking for 30-40 minutes.
  6. To make custard, you need to take the stewpan, pour in the milk and put on the stove.
  7. Add the seeds from the vanilla pod to the milk. Bring the milk to a boil. I replaced the vanilla pod with vanilla.
  8. In a bowl, combine two yolks, sugar and starch. Mix everything with a whisk. I want to add from myself that I did not add starch to the cream, but ordinary wheat flour.
  9. When the milk boils, then you need to pour half the milk with a thin stream into the yolks constantly stirring.
  10. Then we put the stewpan with the second half of milk on the stove and now we pour the starch mixture into a stewpan in a thin stream. Constantly, stirring vigorously. When the cream begins to bubble a little, remove from heat.
  11. We take out the soft, elastic dough from the cling film and divide it into approximately equal parts.
  12. Grease the table with butter and take a piece of dough and stretch it. In more detail how to do this, you can look at the video.
  13. Put custard on the dough and roll up a roll-shaped bun. And with a roll we make a snail. The video shows very clearly how to do this.
  14. We cover the baking sheet with parchment and put the buns. Buns leave for 10 minutes.
  15. We bake at a temperature of 180 degrees with convection for 20 minutes.
  16. If desired, ready-cooled buns can be sprinkled with powder. As for me, then the buns look prettier.

Spanish buns are so porous and layered that they just melt in your mouth. I cooked such buns somehow with chocolate paste, it turned out very tasty. These buns are very versatile, because you can use different fillings - pumpkin, apples, cinnamon. They are tasty both in warm and in cold form. Their taste is simply amazing. I share my recipes with you on the “I like to cook” portal. I have a lot of interesting things for you.

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