- Preparation and cooking time
- plus overnight proving and 1 hr cooling
- More effort
- Makes 8 buns
- 300g strong white flour, plus 1 tsp and extra for dusting
- 175ml double cream
- 45g caster sugar, plus 1 tsp
- 2 tsp fast-action dried yeast
- 1 egg plus 3 egg yolks and 1 egg white, at room temperature (freeze the extra whites to use in another recipe)
- vegetable oil, for proving
- 1 tbsp whole milk
- fresh or roasted fruit (such as plums or rhubarb), to serve (optional)
For the streusel
For the custard
- STEP 1
Tip 35g of the flour and the cream into a pan and whisk over a low heat for 1-2 mins until smooth. Pour into a heatproof bowl and set aside to cool. Meanwhile, mix 1 tsp sugar, 1 tsp flour and the yeast with 1 tbsp warm water. Cover. Leave for 15 mins until bubbling.
- STEP 2
Tip the egg and egg yolks into a large bowl or stand mixer with the 45g sugar. Beat for 4-5 mins until pale and fluffy. Reduce the speed to low, add 1/4 tsp salt and the cream mixture, and beat to combine. Add the yeast mixture and sift in the remaining 265g flour, then mix on a low speed for 10 mins using the dough hook attachment. Or, knead by hand for 5 mins, rotating the bowl as you do. Cover and leave to prove in a warm place for 20 mins. Knead again for 3-5 mins until the dough is stretchy, then transfer to a lightly oiled bowl, cover and leave at room temperature for another 20 mins. Transfer to the fridge to prove for about 8-12 hrs, or until doubled in size.
- STEP 3
For the streusel, mix the flour with the sugar and a pinch of salt, then rub in the butter until the mixture resembles fine breadcrumbs. Keep in the the freezer until ready to use.
- STEP 4
For the custard, whisk the sugar, cornflour and ¼ tsp salt together in a small bowl. Add the egg and whisk to combine, then whisk in the milk and set aside. Bring the cream and vanilla to the boil in a saucepan. Remove from the heat and add the egg mixture slowly, whisking continuously. Cook over a low-medium heat for 7-10 mins, whisking all the time, until smooth and thick. Remove from the heat, cover and leave to cool for 30 mins.
- STEP 5
Roll the dough out on a lightly floured surface until 2cm thick. Stamp out eight 6cm circles and use a tablespoon to press a dip into the middle of each. Using your hands, stretch each circle to about 8cm, keeping a raised border. Arrange on a large baking tray lined with baking parchment and fill each dip with 1 tbsp of the custard. Heat the oven to 180C/160C fan/gas 4.
- STEP 6
Leave to prove in a warm place for 30 mins until they slowly spring back when gently pressed. Mix the egg white with 1 tbsp milk and a pinch of salt and brush this over the sides of the buns. Sprinkle with the frozen streusel.
- STEP 7
Bake for 10 mins, then reduce the oven to 160C/140C fan/gas 3 and bake for another 8-10 mins. Leave to cool for 30 mins, then serve with fresh or roasted fruit, if you like. Will keep chilled for up to two days. Serve at room temperature.