Mini Custard Rolls

I see lot of you tube videos and read blogs on bread baking whenever I am free. I had seen custard filled buns long time back and have been wanting to try something similar since long. Since Neha and hubby are not too fond of sweets, I kept on delaying trying it. But then this weekend, we planned to visit a family friend to see their new born baby and I quickly decided to bake some stuffs for them. Also I was itching to try the new mini cupcake tin that I had bought yesterday. So, it was decided to bake custard rolls in my mini cupcake tin.

Ingredients:

For the rolls:

• All purpose flour 150 gm
• Sugar 3 tsp
• Salt a pinch
• Instant yeast 1/4 tsp
• Butter 1 tbsp
• Lukewarm water plus milk  ~100 ml

For the filling:

• Custard powder 2 tbsp
• Sugar 1-2 tbsp
• Milk 1 cup
• Vanilla extract 1/2 tsp
• Chopped cranberries and /or raisins 1-2 tbsp ( optional )

Method:

To make the filling:

• Boil the milk and add the custard powder mixed in little milk to the boiling milk.
• Add sugar and stir well so that no lumps are formed. Once it is cooked, cool it well and set aside. It should be thick and not at all runny.

To make the dough:

• Mix apf, sugar, salt and instant yeast well and add the lukewarm water and milk mixture to it.
• Knead using the standard procedure for bread dough for 8-10 minutes till you get a very soft smooth and elastic dough. Add the butter while kneading.
• Keep the dough in an oiled bowl and allow it to rise to its double in a warm and dry place.
• Line a cupcake mould with liners and apply little butter/oil on the liners.
• Once the dough has risen well, knock out the gases and knead for a minute again.
• Divide the dough into two equal pieces. ( I got two pieces each weighing around 136 gm )
• Dust the counter with little flour and roll the dough into a rectangle or thickness around 1/4 inch. ( around 6 by 8 inches or so )
• Add little custard on the rolled dough and spread it evenly.

• Sprinkle finely chopped cranberries and raisins on it.

• Roll it slowly and gently into a smooth log.

• Apply some more flour on the counter and gently elongate the roll by cupping the middle of the roll and stretching it outwards.

• Mark the roll at a distance of 1 inch and cut into pieces. ( I got 12 pieces)

• Place each piece on the cupcake liner and sprinkle some cranberries or raisins on top. Apply milk wash on top gently.

• Cover the cupcake tin with a big lid or plastic cover and allow it to rise for atleast 30 minutes.

• Meanwhile preheat the oven at 180 degree celsius for atleast 10 minutes.
• Bake these for 18-20 minutes. Apply milk wash again and bake at 200 degree celsius for 2-3 minutes.
• Remove from oven and allow it to cool on a wire rack.

• Enjoy it warm with friends and family.

Notes:

• You can increase the size of the rolls and bake in normal cupcake tin too.
• Alternatively you can shape it into individual buns and bake it.
• I got 12 mini cups with half the dough and the remaining dough was used to make pull apart rolls, which was incredibly soft.

• The texture was super amazing. Extremely soft. You can increase sugar if you want it more sweet.
• Custard can be replaced by strawberry/blueberry/raspberry compote or apple-cinnamon mixture or even try it with gajar ka halwa.