Sunday, July 8, 2018

Sweet buns with vanilla custard

I made these today not expecting them to be a hit. They were a hit, and now many people are asking for the recipe. This recipe is a variation of my challah recipe.

I made these using a bread machine, but many readers have tried making the challah by hand and it has worked for them.

I personally like using the bread-maker because I am terrible at kneading. I need to strengthen my biceps!!! If you need help as well but dont have a bread-maker, you can also use a stand mixer with a dough hook. Once kneaded, let the dough rise for 40 minutes in a warm spot.

I used 250ml cups(metric), 5ml teaspoons, 20ml tablespoons (metric).

I normally weigh all my ingredients. I will provide those measurements at some later date when I make these again, as I didn't have my scales with me when I made these.

By the way, this recipe makes a LOT of buns, 18-24. You may want to try half, unless you have a hungry family, or co-workers. I am not sure how they are once cool. We scoffed a lot of them warm. We'll see how the remaining few are tomorrow morning.


(Metric Cup/ 20ml Tablespoon)
Warm Soy Milk1 Cup
Aquafaba6 tablespoons
Oil1/4 Cup
Vanilla2 teaspoons
Sugar1/4 Cup
Flour3 3/4 Cups
Yeast1 Tablespoon
Bread Improver1.5 Tablespoons
Tumeric (Optional)1/4 teaspoon
Lemon Rind (grated)1/4 teaspoon
Also needs 3 tablepoons of melted nuttelex (or other vegan butter replacement), and 3-4 tablespoons of sugar to brush onto once partially cooked.


  1. Place the ingredients into the bread maker in the order listed above.
  2. Set your bread maker to dough setting and wait until completed.
  3. Take the dough out of your bread maker and place on a well floured surface.
  4. Divide the dough into 18 to 24 pieces. Depending on the size you want them. I gave a little under half the dough to my daughter who made really tiny buns, and I made 12 out of my dough. Roll into even balls and place on a baking tray with about an inch gap in between each. Give them room to rise.
  5. Place in a warm spot to rise for 30 minutes. I covered mine with a dry tea towel and placed them in front of our fireplace.
  6. Preheat your oven to 200 C (400 F).
  7. Place buns in the oven and lower your oven to 190 C (374 F) and bake for 15 minutes. If you find that your buns are browning too quickly, lower your oven to 180C (350F). Brush with melted nuttelex, sprinkle with sugar and bake for another 5 minutes.
  8. Remove from the oven and set aside to cool on a cake rack for 15 to 20 minutes..
  9. Cut a slice on an angle on each bun, and pipe some custard into them.
  10. Refrain from scoffing them all in one sitting. My non vegan partner inhaled 3 of these before they were even cold. You have been warned!!!

Vanilla Custard


3 cups of soy milk
1/2 cup of sugar
3/4 cup of cornflour
1 tablespoon of vanilla
3 tablespoons of nuttelex
1/4 tsp turmeric (optional for color)


  1. Reserve 1/2 cup of milk, and place the rest in a pan to heat on the stove.
  2. Add sugar, vanilla and turmeric(if using). Mix until sugar is dissolved.
  3. Whilst heating milk, place cornflour in a cup and add reserved milk. Mix until a smooth mix is achieved.
  4. Once the milk is steaming (but not boiling), pour in cornflour mix. 
  5. Using a  wooden spoon continue to stir until thickened. 
  6. Add nuttelex and turn off the heat. 
  7. Mix nuttelex until completely incorporated.
  8. Allow custard to cool. 
  9. Once your buns are ready, place your custard in a bowl where you can whip it slightly with a hand or stand mixer. The point of this step is to make the cooled custard smooth, and ready for piping into the buns. 
  10. Place in a piping bag, and pipe into buns.
NOTE: This custard is awesome for vanilla slice. I use it all the time. I will share the very simple recipe in the next few weeks. It is my partner's favourite vegan sweet.

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