Fluffy milk buns with blueberries and vanilla custard

These fluffy milk buns with blueberries and vanilla custard are so delicious. It’s the perfect recipe for a rainy sunday afternoon or make them in the evening and surprise your family with breakfast milk buns. They will bring some sunshine to the breakfast table! The recipe is quite similar to the cinnamon rolls or these vanilla custard rolls.

I made these yummy milk buns with corn sugar instead of refined sugar. Corn sugar is not only perfect for all fructose malabsorption sufferers but also for you healthy foodies. It’s as sweet as refined sugar just without the bad side effects. If you think about quitting refined sugar, have a look at my post about 12 easy ways to cut out sugar of diet

Share your take on these fluffy homemade milk buns with blueberries and vanilla custard or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your pics!

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Fluffy milk buns with blueberries

Beautiful and fluffy milk buns with blueberries and vanilla custard. 

Servings: 8 buns
Ingredients
milk buns
  • 42 gram fresh yeast
  • 120 ml warm water
  • 120 ml warm milk
  • 50 gram corn sugar
  • 75 gram butter
  • 1 tsp salt
  • 1 free range egg
  • 450 gram plain flour
  • oil for greasing
  • 1 handful blueberries
blueberry base
  • 150 gram frozen blueberries
  • 1 tsp corn flour
  • 3-4 tbsp water
  • 1 tbsp rose water
  • 30 gram corn sugar
vanilla sauce
  • 1 vanilla pod
  • 250 ml heavy cream
  • 2 egg yolks
  • 2 tbsp corn sugar
Instructions
  1. In a small bowl dissolve fresh yeast in warm water and set aside. In a large bowl mix warm milk, grain sugar, melted butter, salt und your egg. Add 2/3 of the flour and mix until smooth. Add the yeast mixture and stir gently. Now add the remaining flour and mix until dough is easy to handle and smooth. Knead dough on a lightly floured surface for about 10 minutes. Grease a bowl with oil and place the dough into the bowl. Cover with a kitchen towel and let the dough rise at a warm place for about 1 to 1,5 hours. 

  2. For the blueberry base: In a small bowl mix corn flour with a 3-4 tbsp of cold water. Bring the frozen blueberries with rose water, corn sugar and corn starch to a boil. As soon as it starts to thicken take it off the heat and spread the blueberry base into your oven dish.

  3. When your dough doubled in size, punch it down and divide into 8-12 same size balls. One by one form balls, take 2-3 blueberries pinch them into the middle and make sure the berries are covered with dough. Arrange them on the blueberry base. Cover with a kitchen towel and let the dough rise again at a warm place for about 1 hour.

  4. For the vanilla sauce: Cut open vanilla pod and scrape out the seeds. In a small pot bring heavy cream, seeds of vanilla pod, vanilla pod and corn sugar to a boil. Take it off the heat immediately and let it sit for 10 minutes. Take out the vanilla pod. Let it cool down a bit and pour the mix into a metal bowl. Prepare a bain marie (water bath). Mix the egg yolks together and whisk into the vanilla mixture. Place metal bowl over bain marie and whisk for 1-2 minutes over bain marie until fluffy. Don't stop whisking or your sauce will thicken. Take it off the heat and whisk in cold water bath until it has cooled down a bit. Put it in the fridge until you need it. 

  5. Preheat oven to 170°C. 

  6. When the dough has doubled in size bake for about 30 minutes or until golden brown.

    Let the milk buns cool down a bit. Dust them with grain or grape sugar and serve with vanilla sauce. 

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