These vegan custard buns are fluffy, pillowy yeast buns filled with smooth, rich plant-based custard. They taste like bakery cream buns—soft bread outside, silky vanilla custard inside, completely dairy- and egg-free.

Yield

• 10–12 buns

Prep Time

• 30 minutes

Rising Time

• 1½–2 hours

Cooking Time

• 18–20 minutes

Ingredients

🥖 For the Soft Bun Dough

• 3½ cups (440 g) all-purpose flour Wheat Flour
• 2¼ teaspoons active dry yeast
• ¼ cup (50 g) sugar
• 1 cup (240 ml) warm plant milk Plant Milk
• ¼ cup (60 ml) vegetable oil or melted coconut oil
• 1 teaspoon salt
• 1 teaspoon vanilla extract

🍮 For Vegan Custard Filling

• 2 cups plant milk Plant Milk
• 3 tablespoons cornstarch
• ¼ cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon vegan butter or coconut oil
• Pinch of turmeric (optional, for yellow color)

🥚 For Brushing

• 2 tablespoons plant milk
• 1 tablespoon maple syrup or sugar water (optional shine)

Equipment

• Mixing bowls
• Saucepan
• Whisk
• Baking tray
• Parchment paper
• Piping bag or spoon

Step 1: Make the Custard (Cool First)

1. In a saucepan, mix:
   • Plant milk
   • Sugar
   • Cornstarch
2. Whisk until completely smooth (no lumps).
3. Cook on medium heat, stirring constantly.
4. After 5–8 minutes, it will thicken into a pudding-like texture.
5. Add:
   • Vanilla extract
   • Vegan butter
   • Optional turmeric
6. Stir well.
7. Transfer to a bowl, cover with cling film touching the surface.
8. Refrigerate until completely cool.

Step 2: Make the Dough

1. Mix warm plant milk + sugar + yeast in a bowl.
2. Let sit for 5–10 minutes until foamy.
3. Add:
   • Flour
   • Salt
   • Oil
   • Vanilla
4. Mix into a soft dough.

Step 3: Knead the Dough

• Knead for 8–10 minutes until smooth and elastic.
• Dough should be soft but not sticky.

Step 4: First Rise

1. Place dough in a lightly oiled bowl.
2. Cover and let rise for 1–1½ hours.
3. Dough should double in size.

Step 5: Divide & Shape

1. Punch down dough.
2. Divide into 10–12 equal portions.
3. Roll into smooth balls.

Step 6: Fill the Buns

1. Flatten each dough ball into a small disc.
2. Add 1–2 tablespoons chilled custard in the center.
3. Carefully seal edges and pinch tightly.
4. Place seam-side down on baking tray.

Step 7: Second Rise

• Cover buns and let rise for 30–45 minutes until puffy.

Step 8: Bake

1. Preheat oven to 350°F (175°C).
2. Brush tops with plant milk mixture.
3. Bake for 18–20 minutes until golden brown.

Step 9: Finish

• Brush lightly with maple syrup or plant milk for shine.
• Let cool slightly before eating (custard will be very hot inside).

Filling Variations

Chocolate Custard

Add 2 tablespoons cocoa powder.

Coconut Custard

Use coconut milk and add shredded coconut.

Coffee Custard

Add 1 teaspoon instant coffee.

Fruit Cream Version

Add mashed banana or strawberry puree after cooling.

Tips for Perfect Vegan Custard Buns

• Make sure custard is fully chilled before filling.
• Seal buns tightly to avoid leaking.
• Don’t overfill—custard expands slightly when hot.
• Soft dough = soft buns (don’t add extra flour).

Storage

• Room temperature: 1 day (covered)
• Fridge: 3 days
• Freezer: up to 1 month

Reheat gently in microwave or oven for best texture.