Sourdough Milk Buns Recipe – Egg Custard & Vanilla Delight

Last Updated on 6 months ago by Neha Deshmukh

Sourdough Milk Buns Recipe – Egg Custard & Vanilla Delight

Hey everyone! I’m so excited to share this recipe with you – these sourdough milk buns are seriously something special. They’re soft, fluffy, and filled with a creamy, dreamy egg custard that’s infused with vanilla. I first made these for a family gathering, and they disappeared so quickly! They’re a bit of a project, but trust me, the results are absolutely worth it.

Why You’ll Love This Recipe

These aren’t your average buns. The sourdough adds a lovely tang and depth of flavour that you just don’t get with commercial yeast. Plus, the homemade custard is unbelievably rich and comforting. They’re perfect for a weekend baking session, a special breakfast, or even a delightful afternoon treat with a cup of chai. Honestly, who can resist a warm, fluffy bun filled with creamy custard?

Ingredients

Here’s what you’ll need to make these amazing sourdough milk buns:

• 25g Active Sourdough starter
• 75g Bread flour
• 25g Whole wheat flour
• 100g Water
• 340g All-purpose flour
• 1 Egg
• 40g Sugar
• 169g Leaven
• 80ml Milk
• 2g Salt
• 30g Butter
• 2 Large eggs
• 100g Milk
• 60g Sugar
• 0.25 tsp Salt
• 30g All-purpose flour
• 30g Milk powder
• 40g Butter
• 0.5 tsp Vanilla extract

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right will make all the difference.

• Sourdough Starter: This is the heart of the recipe! Make sure your starter is active and bubbly. A healthy starter is key to a good rise.
• Bread Flour vs. All-Purpose Flour: Bread flour has a higher protein content, which helps develop gluten and gives the buns a chewier texture. You can use all-purpose flour if you don’t have bread flour, but the texture will be slightly different.
• Milk Powder in the Custard: Don’t skip this! Milk powder adds richness and helps thicken the custard beautifully. It creates that perfect creamy consistency.
• Butter: Use good quality butter, both in the dough and the custard. It really impacts the flavour. I always reach for unsalted butter so I can control the salt levels.

Step-By-Step Instructions

Alright, let’s get baking!

1. Prepare the Leaven: In a bowl, combine the active sourdough starter, bread flour, whole wheat flour, and water. Mix well, cover, and let it rest at room temperature for about 5 hours. It should become bubbly and doubled in size.
2. Make the Dough: In the bowl of a stand mixer, combine the all-purpose flour, egg, sugar, leaven, milk, and salt. Knead with the dough hook attachment until a shaggy dough forms.
3. Add the Butter: Gradually add the butter, a little at a time, while continuing to knead. This can take a while, but be patient! The dough will eventually become smooth and elastic.
4. First Rest: Place the dough in a lightly oiled bowl, cover, and let it rest in a warm place for 8-12 hours. During the first few hours, do a few sets of stretch and folds (every 30-60 minutes) to develop the gluten further.
5. Make the Custard: While the dough is resting, let’s make the custard! In a saucepan, whisk together the eggs, sugar, salt, milk, flour, and milk powder.
6. Cook the Custard: Cook over low heat, stirring constantly, until the custard thickens. Stir in the butter and vanilla extract. Remove from heat and let it cool completely, then refrigerate until chilled.
7. Shape the Buns: Divide the dough and chilled custard into 6 equal portions. Flatten a piece of dough, place a portion of custard in the center, and wrap the dough around the custard, sealing it tightly.
8. Second Proof: Place the shaped buns on a baking sheet lined with parchment paper. Cover and let them proof in a warm place for about 1 hour, or until they’ve puffed up nicely.
9. Bake: Preheat your oven to 350°F (175°C). Brush the buns with an egg wash (egg beaten with a little milk) and bake for 25-30 minutes, or until golden brown.

Expert Tips

Want to make sure your buns turn out perfectly? Here are a few tips:

• Perfect Proof: Don’t rush the proofing process! A good proof is essential for light and fluffy buns.
• Preventing a Soggy Bottom: Make sure your oven is properly preheated, and bake the buns on the middle rack. You can also try placing a baking sheet underneath the baking sheet with the buns to help insulate the bottom.
• Working with Sourdough: Sourdough can be a bit finicky. Don’t be afraid to adjust the amount of flour or water slightly depending on the humidity and the strength of your starter.

Variations

Let’s get creative!

• Vegan Adaptation: You can easily make these vegan by using a plant-based milk and butter substitute, and a flax egg in place of the egg.
• Gluten-Free Adaptation: This is trickier! Gluten-free flour blends can be unpredictable. I’d recommend a blend specifically designed for bread making, and you might need to add a little xanthan gum to help with binding.
• Spice Level: A pinch of cardamom or nutmeg in the custard would be divine. My grandmother always added a little nutmeg to hers!
• Festival Adaptations: For Easter, you could decorate the buns with pastel-colored icing. For Christmas, a dusting of powdered sugar looks festive.

Serving Suggestions

These buns are best enjoyed warm, fresh from the oven. They’re amazing with a cup of masala chai or a glass of cold milk. They also make a lovely addition to a brunch spread.

Storage Instructions

Store leftover buns in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

FAQs

Let’s answer some common questions:

• What is the role of the sourdough starter in these buns? The sourdough starter adds flavour, texture, and helps the buns rise. It also makes them a little more digestible.
• Can I use a different type of flour? You can, but the texture will be slightly different. Bread flour is ideal, but all-purpose flour will work in a pinch.
• How do I know when the custard is the right consistency? The custard should be thick enough to coat the back of a spoon. It will continue to thicken as it cools.
• Can I make the dough ahead of time? Yes! You can make the dough up to 24 hours in advance. Just let it rest in the refrigerator and bring it to room temperature before shaping the buns.
• What’s the best way to reheat the buns? Wrap them in foil and warm them in a preheated oven at 300°F (150°C) for about 10-15 minutes.

Enjoy baking (and eating!) these delicious sourdough milk buns! Let me know how they turn out in the comments below. Happy baking!