Mixed Berry Custard Buns | Soft, Fluffy & Delicious!

Mixed Berry Custard Buns are soft, fluffy homemade buns filled with smooth vanilla custard and a sweet tart mixed berry filling. They are perfect for breakfast, afternoon tea, dessert, or a special homemade treat.

Prep Time: 30 minutes
Rising Time: 1 hour 30 minutes
Bake Time: 18–22 minutes
Total Time: Approximately 2 hours 30 minutes
Servings: 8 buns

Ingredients

For the Bun Dough

• 350 g all-purpose flour

• 40 g sugar

• 1 teaspoon salt

• 7 g instant yeast

• 160 ml warm milk

• 1 large egg

• 45 g unsalted butter, softened

• 1 teaspoon vanilla extract

• 1–2 tablespoons extra flour, only if needed

For the Vanilla Custard

• 250 ml fresh milk

• 2 egg yolks

• 50 g sugar

• 20 g cornflour

• 1 teaspoon vanilla extract

• 15 g unsalted butter

For the Mixed Berry Filling

• 150 g mixed berries, fresh or frozen

• 35 g sugar

• 1 teaspoon lemon juice

• 1 teaspoon cornflour

• 1 tablespoon water

For Finishing

• 1 egg, beaten

• 1 tablespoon milk

• Icing sugar for dusting, optional

• Extra berries for decoration, optional

Instructions

Prepare the Custard

1. Heat the milk.
   Pour the milk into a small saucepan and heat over medium-low heat until warm and steaming. Do not allow it to boil.

2. Mix the egg yolks.
   In a bowl, whisk together the egg yolks, sugar, and cornflour until smooth and pale.

3. Temper the eggs.
   Slowly pour half of the warm milk into the egg mixture while whisking continuously.

4. Cook the custard.
   Pour the mixture back into the saucepan. Cook over low heat, stirring continuously, until the custard becomes thick and smooth.

5. Finish the custard.
   Remove from the heat and stir in the vanilla extract and butter.

6. Cool completely.
   Transfer the custard to a bowl and cover the surface directly with plastic wrap. Allow it to cool, then refrigerate until needed.

Prepare the Mixed Berry Filling

1. Cook the berries.
   Add the mixed berries, sugar, and lemon juice to a small saucepan.

2. Simmer.
   Cook over medium heat for 5–7 minutes, gently crushing some of the berries as they soften.

3. Thicken the filling.
   Mix the cornflour with the water until smooth. Pour it into the berry mixture while stirring.

4. Cool the filling.
   Cook for another 1–2 minutes until thick and glossy. Remove from the heat and allow it to cool completely.

Prepare the Bun Dough

1. Combine the dry ingredients.
   Add the flour, sugar, salt, and instant yeast to a large mixing bowl. Mix well.

2. Add the wet ingredients.
   Pour in the warm milk, egg, and vanilla extract.

3. Form the dough.
   Mix until a rough dough forms.

4. Add the butter.
   Add the softened butter and knead for 8–10 minutes until the dough becomes smooth, soft, and elastic.

5. Adjust if necessary.
   The dough should feel soft and slightly sticky. Add only a small amount of extra flour if it is too wet to handle.

6. First rise.
   Place the dough in a lightly greased bowl. Cover and leave it in a warm place for 60–75 minutes, or until doubled in size.

Shape and Fill the Buns

1. Divide the dough.
   Gently press the air out of the risen dough. Divide it into 8 equal pieces.

2. Shape into balls.
   Roll each piece into a smooth ball. Cover and rest for 10 minutes.

3. Flatten the dough.
   Roll or press each ball into a small circle, keeping the centre slightly thicker than the edges.

4. Add the filling.
   Place approximately 1 tablespoon of chilled custard and 1–2 teaspoons of berry filling in the centre.

5. Seal the buns.
   Bring the edges together and pinch firmly to seal. Make sure the filling is completely enclosed.

6. Place on the tray.
   Put each bun seam side down on a baking tray lined with baking paper.

7. Second rise.
   Cover loosely and leave to rise for 25–35 minutes, until soft and puffy.

Bake the Buns

1. Preheat the oven.
   Preheat the oven to 175°C.

2. Prepare the egg wash.
   Mix the beaten egg with 1 tablespoon of milk.

3. Brush the buns.
   Gently brush the tops with the egg wash.

4. Bake.
   Bake for 18–22 minutes, or until the buns are golden brown.

5. Cool slightly.
   Transfer the buns to a wire rack and allow them to cool for at least 15 minutes before serving.

6. Decorate.
   Dust with icing sugar or garnish with fresh berries, if desired.

Kift’s Tips

• Make sure the milk is warm, not hot, so it does not damage the yeast.

• Chill the custard and berry filling before shaping the buns.

• Do not overfill the buns, as the filling may leak during baking.

• Seal the dough firmly and place the seam underneath.

• Keep the dough soft for the fluffiest buns.

• Avoid adding too much extra flour while kneading.

• Frozen berries can be used without thawing.

• Cook the berry filling until thick so it stays inside the buns.

• The buns are best served slightly warm.

• For an extra-soft finish, lightly brush the baked buns with melted butter.

Storage Instructions

Store the buns in an airtight container in the refrigerator for up to 3 days because they contain custard.

Allow them to return to room temperature before serving, or warm them gently in the microwave for 10–15 seconds.

The unfilled baked buns can be frozen for up to 1 month.

For the best texture, freezing fully assembled custard buns is not recommended.

Watch the Recipe Video

See how Kift makes these soft and delicious Mixed Berry Custard Buns step by step:

YouTube:https://www.youtube.com/shorts/V7JXPE4Mh4k

Cook With Kift — Bringing delicious homemade flavours to your kitchen.