Custard Rolls

Method

For the dough:

1. Preheat oven to 190^oC.
2. In a medium saucepan, heat the milk until just warm – do not bring to the boil.
3. Pour the warm milk into a large mixing bowl and add the yeast and sugar. Let it sit for 10 minutes to allow the yeast to activate, bubbles will start to form.
4. Once the yeast has activated add the butter, flour, egg, cinnamon, and salt. Using a wooden spoon, stir to form a dough.
5. Once a dough has formed remove from the bowl and knead on a floured surface for 15 minutes until the dough is elastic and silky.
6. Put the dough in a lightly greased bowl, cover with a cloth and leave the bowl in a warm place to let it proof for an hour.
7. Grease a large baking tray.
8. Once the dough has risen to about double size, knock the dough down and form into even-sized balls. Place them 5 cm apart on the baking tray and cover with a cloth. Leave in a warm place again for 30 minutes.

For the filling:

1. Make a deep indentation in the centre of each bun (almost to the bottom) and fill ¾ of the way with the custard (otherwise they will spill over whilst baking).
2. Bake the rolls for 15 minutes or until golden.
3. Remove from the oven and allow to cool slightly.

For the glaze:

1. While the rolls are in the oven make the glaze by combining the milk and icing sugar together.
2. Spread the glaze over the warm buns and cover the buns with the coconut (careful to not cover the custard part).
3. Serve at room temperature.

TIPS:

• If you have a stand mixer, use the dough hook attachment to make the dough instead of physically kneading it.
• For a more custard-filled version, heat some extra custard and fill the rolls once they come out of the oven.