Custard Rolls
Soft milk-bread rolls filled with a homemade cornstarch custard and baked golden.
Ingredients
| 4 | egg yolks |
| 50 g | sugar (for custard) |
| 26 g | corn starch |
| 300 ml | milk (for custard) |
| 520 g | high protein flour |
| 30 g | sugar (for dough) |
| 8 g | instant dry yeast |
| 260 ml | milk (for dough) |
| 2 | eggs |
| 45 g | butter |
| 5 g | salt |
| — | whole egg (for brushing) |
Instructions
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Preparation: Take a bowl, egg yolks 4, sugar 50g, corn starch 26g, mix well. Milk 300ml, mix well. Boil on low heat until thickened. Let it cool.
Dough preparation: high protein flour 520g, sugar 30g, instant dry yeast 8g, milk 260ml, eggs 2 — knead the dough for 5min. Butter 45g + salt 5g — knead the dough for 7min. Rest the dough for 45min.
Separate the dough into 10 pieces, make balls, cover the dough, rest the dough for 15min. Make the rolls, custard, roll the dough. Pan size 28x28, spray with water, rest the dough for 50min. Brush with whole egg. Bake in a preheated oven 180C 23 to 26min, depends on the oven.