Classic Custard Filled Buns

Method

1. Combine the cream, milk, eggs, and sugar in a large bowl.
2. Add the yeast and allow the mixture to sit for 10 minutes, allowing the yeast to activate.
3. Add the flour and salt and begin mixing through with a wooden spoon.
4. Once the dough comes together into a dough, turn it out onto a floured surface.
5. Knead the dough for 15 minutes, forming a smooth dough.
6. Place dough in a bowl and cover with cling wrap or a kitchen towel, allowing it to double in size. This should take 50 minutes to an hour.
7. After rising, knock the dough back and shape into 10 – 12 equally sized dough balls.
8. Place the dough balls on a greased baking tray and cover with a cloth or plastic wrap and allow them to double in size again.
9. Place the buns in an oven preheated to 180°C and bake for 15 – 20 minutes or until golden and light. You’ll know they’re done when they have a slightly hollow sound when tapped.
10. While the buns are baking prepare the glaze by simply heating the sugar, honey, and water together and simmering until the liquid has reduced by a third.
11. Brush the glaze over the still warm buns and allow them to cool.
12. While the buns are cooling, prepare the custard filling by adding the custard to a pot and bringing to a gentle simmer.
13. In a smaller mixing bowl combine the corn flour and butter by mashing them together to form a paste.
14. Add the butter paste to the custard and mix through until the paste dissolves and mixes into the custard.
15. Bring to a simmer, allowing the custard to thicken.
16. Allow cooling then place in a piping bag.
17. If using a disposable piping bag simply cut off the tip and press into the bun and squeeze to filling the inside with custard.