Directions
- In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let it sit 5–10 minutes until frothy.
- In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, egg, and softened butter. Mix until a smooth dough forms.
- Knead the dough 8–10 minutes until elastic. Cover with a damp cloth and let rise for 1–1.5 hours, until doubled in size.
- While the dough rises, prepare the custard. In a saucepan, whisk together sugar and cornstarch. Gradually add milk and cook over medium heat, stirring constantly until thickened. Remove from heat, stir in egg yolk and vanilla extract. Let cool.
- Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
- Punch down the dough and roll it into a rectangle, about 30x20 cm (12x8 inches).
- Spread the custard evenly over the dough, leaving a small border around the edges.
- Roll the dough tightly into a log and cut into 8–10 equal pieces. Place rolls cut-side up on the prepared tray.
- Brush rolls with beaten egg for a shiny, golden finish.
- Bake 20–25 minutes, until golden brown. Allow to cool slightly before serving, optionally dusted with powdered sugar.
Recipe Details
Prep Time: 30 min
Cook Time: 25 min
Rising Time: 1–1.5 h
Total Time: 2 h
Servings: 8–10 rolls
Difficulty: Medium
Variations & Substitutions
- Replace custard with chocolate, fruit jam, or cream cheese filling
- Use almond or oat milk for a dairy-free version
- Add cinnamon or nutmeg to the custard for extra flavor
- Top with a light glaze made of powdered sugar and milk instead of egg wash
Serving Suggestions
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