Custard filled yeast pastries

Custard filled yeast pastries

These delightful treats combine the aromatic yeast dough with creamy custard filling, making them one of the most beloved homemade bakes. Discover how effortlessly you can create these delicacies in the comfort of your own kitchen.

Ingredients – yeast dough

  • All-purpose flour – 680 g
  • Milk – 250 ml
  • Butter – 100 g
  • Sugar – 110 g
  • Eggs – 3
  • Egg whites – 4
  • Fresh yeast – 40 g
  • Vanilla sugar – 10 g
  • Salt – 4 g
  • Egg – 1

Ingredients – custard

  • Whole milk – 500 ml
  • Egg yolks – 4
  • Granulated sugar – 60 g
  • Cornstarch – 30 g
  • Potato starch – 15 g
  • Vanilla sugar – 15 g

Ingredients – crumble

  • All-purpose flour – 100 g
  • Butter – 60 ml
  • Sugar – 60 g
  • Egg – 1


Preheat the oven to 180 degrees Celsius. Warm the butter in a saucepan until gently melted and set aside to cool. The butter should be liquid but not boiling. Also, gently heat the milk (it should be warm, not hot). Wash the saucepan.

Place flour into a bowl. Add butter, sugar, and egg, then mix well. Knead the preliminarily mixed ingredients until they form a homogeneous dough. Wrap the kneaded dough into a ball, then tightly cover it with plastic wrap and place it in the refrigerator. Meanwhile, prepare the dough for the yeast pastries and custard.

In a saucepan, combine egg yolks, both flours, sugar, and vanilla sugar, then mix. Slowly add milk to the mixture while continuously stirring. Place the saucepan on the stove and heat the mixture over medium heat, stirring constantly. After a few minutes, the mixture should thicken and acquire the consistency of custard. Allow it to boil, then remove the saucepan from the heat. Set aside to cool.

Crumble the yeast and place it in a cup. Pour milk over it, add 15 g of sugar and approximately 60 g of flour, then mix. Cover the cup with a cloth and let it sit for 10 minutes in a warm place. In a large bowl, mix together sugar (80 g), eggs, salt, softened butter, and the remaining flour, leaving about 20 g as a reserve. Whisk the egg whites with the remaining sugar until stiff, then add them to the large bowl. Also, add vanilla sugar and the yeast starter. Start kneading the dough with a mixer at low speed until it becomes smooth. If the dough is too thin, add a little flour to it.

Cover the bowl with the dough with a clean cloth and set it in a warm place. During this time, the dough will begin to increase in volume. The rising process should take at least an hour. Place the risen dough onto a floured surface. Begin rolling it out to a thickness of 2 cm. Take a glass or a pastry cutter and start cutting out circles. From the remaining dough, form a ball again, roll it out, and cut. Repeat the process until you use up all the dough.

Place the cut-out dough circles onto a baking sheet lined with parchment paper and cover them with a cloth. Leave them in a warm place for 15 minutes. Take a spoon and make small indentations in all the yeast buns, then spoon custard onto each of them.

Beat an egg in a bowl, then brush each pastry with it. Crumble the chilled crumble over each bun.

Place the baking sheet filled with yeast pastries in the preheated oven for 20 minutes. After baking, slightly open the oven door and allow the pastries to cool gently, then serve them to guests, family members, or enjoy them yourself!

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