Custard Raisin Buns

The inspiration from creating this custard buns came from chatting with a Chinese chef whose friend owns a baking store up in Denver.  He told me his friend used custard powder in making his bread and said I should try it.  I have used custard powder in cookies and Malaysian kuih (dessert) before but never in bread/buns so I was up to the challenge.  I added raisins for the extra sweetness so that this bun could be enjoyed as it without extra jam or preserves.

The custard powder gave it a light yellow hue and smelled fragrant.  This bun turned out soft and fluffy with extra sweetness from the raisins.  Oh, if you are wondering why my middle bun look like that, I actually wanted to try something new but failed.  I cut the four sides of the bun with a scissor when proofed just for experiment and realized that I should cut it before it was proofed.  Since cutting the bun sort of deflated the bun slightly.  Well learned a lesson here.

Ingredients:

400ml fresh milk

2 Tbsp. soften butter

4 tsp. granulated sugar

1/4 cup custard powder

3 1/4 cup bread flour

1 tsp. salt

2 tsp. instant yeast

1/3 cup raisins

Fist proofing done by the bread maker.

2nd proofing done when shaped into balls, ready for oven.

Method:

1.  Add the above listed accordingly into your bread maker except yeast and raisins.  Lastly, make an indentation on one side of the flour and add in the yeast.  Turn the bread-maker to "DOUGH" function.  When half mix, add in the raisins.

2.  When done, take out the dough and give it a few kneads.  Divided into half.  Roll one half into a log shape and cut it into 9 pieces.  Roll each piece into ball shape and place into a greased 8-inch square pan.  Roll the other half into a log shape and cut into 11 pieces.  Roll each piece into ball shape and arrange into a 9-inch round pan.

3.  Place into an oven with lights on and two bowls of hot water underneath and proof for an hour or until double in size.

4.  When proof, take it out and preheat your oven to 375'F.  Place the buns in the middle rack and bake for 12 minutes or until slightly golden brown on top.

5.  Cool on wire rack.  Make sure it's completely cooled before storing it in an air-tight container or in a freezer bag to freeze for later consumption.  This homemade buns are best consumed within 3 days at room temperature.