I love these buns because I genuinely have a soft spot for Custard since my mum made it all the time.
These Japanese Custard Cream Buns are so tasty!
Soft, pillowy bread with that gentle sweetness, and then you bite into it and there’s warm, silky custard tucked inside.
You’ll find these in a Japanese bakery, lined up neatly behind glass, meant to be eaten slowly with tea or coffee.
Making them at home feels special but not intimidating, and the smell alone while they bake is totally worth the effort.
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make This Easier:
- Using full-fat milk for both the dough and custard gives these buns that bakery-style richness that really makes a difference.
- Chilling the custard thoroughly makes filling the buns much easier, and a reusable piping bag helps keep the process neat and evenly portioned.
- For ultra-soft buns, knead until the dough passes the windowpane test, and a stand mixer with dough hook can save time and effort if you bake often.
- Brushing the buns with a light egg wash instead of milk gives them that glossy Japanese bakery finish, and a silicone pastry brush helps apply it evenly without deflating the dough.
- Letting the buns cool slightly before eating keeps the custard creamy rather than runny, which is especially important if you plan to store or reheat them later.
Japanese Custard Cream Buns
Course: DessertDifficulty: Easy8
buns35
minutes15
minutesIngredients
- For the dough:
¾ cup warm milk
2 teaspoons instant yeast
¼ cup sugar
2½ cups all-purpose flour
1 teaspoon salt
1 large egg
3 tablespoons unsalted butter, softened
- For the custard cream:
1 cup milk
3 tablespoons sugar
2 tablespoons cornstarch
2 egg yolks
1 teaspoon vanilla extract
1 tablespoon butter
Directions
- Start by making the custard so it has time to cool; whisk the sugar, cornstarch, and egg yolks in a bowl, heat the milk in a saucepan until just steaming, then slowly pour it into the egg mixture while whisking, return everything to the pan, cook over low heat stirring constantly until thick and glossy, remove from heat, stir in vanilla and butter, then cover with plastic wrap touching the surface and chill completely.
- To make the dough, combine warm milk, yeast, and sugar in a bowl and let it sit for a few minutes until foamy, then add flour, salt, egg, and butter and knead until smooth and elastic, either by hand or mixer, until the dough is soft but not sticky.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot until doubled in size, about 60 to 90 minutes, allowing it to become light and airy.
- Once risen, punch down the dough, divide it into equal portions, flatten each piece slightly, place a spoonful of chilled custard in the center, carefully seal the edges, and roll gently into smooth balls.
- Arrange the filled buns seam-side down on a lined baking tray, cover loosely, and let them rise again for about 30 minutes until puffy and relaxed.
- Brush the buns lightly with milk or egg wash, then bake in a preheated oven at 180°C / 350°F for 14–16 minutes until golden brown and beautifully shiny.
- Remove from the oven and let them cool slightly before serving, allowing the custard inside to settle into that perfect creamy texture.
Notes
- These are wonderful to have with strong black coffee!
Variations and Substitutes
- You can add a teaspoon of matcha powder to the custard for a matcha cream bun with a gentle bitterness.
- Chocolate custard works beautifully by adding melted chocolate to the hot custard mixture before chilling.
- For a lighter filling, whipped cream can be folded into the chilled custard to make a diplomat-style cream.
- If you need an egg-free option, a vanilla pudding-style custard made with cornstarch and plant milk can be used instead.
Conclusion
These Japanese custard cream buns are one of those bakes that feel cozy and nostalgic, even if it’s your first time making them.
They’re soft, comforting, and quietly impressive, perfect for sharing or keeping all to yourself with a cup of tea. Once you make them once, they have a way of becoming a repeat bake you crave on calm afternoons.
