Japanese Custard Cream Sweet Buns

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Soft, pillowy enriched buns filled with silky vanilla pastry cream and capped with a delicate sugar cookie disc. This beloved Japanese bakery classic is best enjoyed slightly warm, when the custard is just set and the bread is still tender.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 7 gSaturated Fat
• 56 gCarbs
• 2 gFiber
• 22 gSugar
• 9 gProtein
• 210 mgSodium
• 150 mgPotassium
• 90 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the enriched dough

• 3 cups (375 g) bread flour
• 1/4 cup (50 g) granulated sugar
• 2 1/4 tsp (7 g) active dry yeast
• 1/2 tsp fine salt
• 1/2 cup (120 ml) whole milk, warmed to 110°F (43°C)
• 2 large eggs, room temperature
• 1/4 cup (56 g) unsalted butter, softened
• 1 tsp vanilla extract

For the vanilla custard filling

• 1 1/2 cups (360 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 4 large egg yolks
• 1/4 cup (32 g) cornstarch
• Pinch of fine salt
• 2 tbsp (28 g) unsalted butter
• 1 tsp vanilla extract

For the cookie topping

• 1/2 cup (63 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 2 tbsp (28 g) unsalted butter, softened
• 1 small egg yolk
• 1/2 tsp vanilla extract

For assembly

• 1 egg, beaten with 1 tbsp water (egg wash)
• Powdered sugar, for dusting (optional)

Directions

1. Activate the yeast by stirring it into the warm milk with a pinch of the sugar; let stand 5 to 8 minutes until foamy.
2. Make the dough in a stand mixer fitted with the dough hook: combine flour, remaining sugar, and salt, then add the yeast mixture, eggs, and vanilla. Knead 8 minutes, gradually adding the softened butter, until the dough is smooth, elastic, and clears the sides of the bowl. Cover and rise 1 to 1 1/2 hours until doubled.
3. While the dough rises, prepare the custard: warm the milk in a saucepan over medium heat until just steaming. In a bowl, whisk egg yolks, sugar, cornstarch, and salt until pale. Slowly stream the hot milk into the yolks while whisking, then return the mixture to the saucepan. Cook over medium heat, whisking constantly, 3 to 5 minutes until thick and bubbling. Off heat, whisk in butter and vanilla. Press plastic wrap directly onto the surface and chill until completely cold, at least 1 hour.
4. Make the topping by creaming butter and sugar, mixing in the egg yolk and vanilla, then stirring in flour until a soft dough forms. Divide into 8 portions and flatten each into a 2 1/2-inch disc on parchment.
5. Turn the dough onto a lightly floured surface, divide into 8 equal pieces (about 75 g each), and shape into smooth balls. Flatten each ball into a 4-inch round and place 1 1/2 tablespoons of chilled custard in the center. Gather the edges up around the custard, pinch firmly to seal, and place seam-side down on a parchment-lined sheet pan, spacing 3 inches apart.
6. Press a cookie disc gently onto the top of each filled bun, leaving a slight border of dough visible around the edge.
7. Cover loosely and proof 30 to 40 minutes until the buns look puffy and have grown about 50 percent. Preheat the oven to 350°F (175°C) during the last 10 minutes of proofing.
8. Brush the exposed dough edges with egg wash, taking care not to let wash drip down the sides or onto the cookie topping. Bake 18 to 22 minutes until the dough is deep golden and the cookie cap is set and lightly crackled.
9. Cool on the pan 10 minutes, then transfer to a rack. Dust with powdered sugar if desired and serve slightly warm so the custard is silky.
10. Store leftovers in an airtight container at room temperature up to 24 hours, or refrigerate up to 2 days; refresh 10 seconds in the microwave before eating.

Cook’s Notes

• The custard must be fully chilled before filling, or it will leak through the seams during baking and proofing.
• Seal the filled buns very tightly and place seam-down so the weight of the bun keeps the closure pressed against the pan.
• For the cleanest tops, brush egg wash only on the visible brioche border and avoid the cookie disc, which browns on its own.
• If your kitchen is cool, proof the shaped buns inside the turned-off oven with the light on for a gentle, draft-free rise.

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