Chefs' Recipes

Spice Temple’s custard buns

These buns are excellent steamed. Deep-fried? They're a revelation.
Spice Temple's custard buns

Spice Temple's custard buns

Rob Shaw
20 buns
1H 15M
1H 45M

This recipe is for steamed buns, but another option is to fry them. Follow the steps, then deep-fry in vegetable oil for 1½ minutes until golden, roll in cinnamon and sugar, and serve.


Bun dough


1.To make filling, combine ingredients and 150ml water in a deep bowl and blend with a hand-held blender until smooth. Pour into a baking dish that fits inside a steamer and steam over a saucepan of boiling water until custard is just set (40 minutes). Cool, then refrigerate until required.
2.For bun dough, combine flour and sugar in a bowl. Add yeast mixture, stir until a dough forms, then turn out onto a lightly floured surface and knead until smooth (10 minutes). Cover with plastic wrap and leave until doubled in size (10 minutes).
3.Knock back dough and knead until smooth (5 minutes). Divide into golf ball-sized balls, then cover with plastic wrap. Working with one ball at a time, roll out each ball to a 10cm round, place 1 tbsp custard in centre, then pleat edges upwards and pinch together to seal. Place bun on a tray lined with baking paper, cover with a tea towel, and repeat with remaining dough and custard. Leave in a warm place for 15 minutes to prove.
4.Place buns on squares of baking paper in a large steamer and steam, in batches, over a saucepan or wok of boiling water until puffed and cooked through (12 minutes). Serve warm.

Wheat starch, salted duck eggs and Hong Kong flour (low-protein flour), is available from select Asian supermarkets. If Hong Kong flour is unavailable, substitute plain flour.


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