Spinach enriched Custard Buns - Soft, fluffy and really delicious!

A big hit with kids and of course adults too!

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Dough:

3 tsp Instant yeast

½- ¾ C Raw sugar (or add more for a sweeter bun)

1 ¾ cups Wholemeal flour

1 ¾ cups Unbleached white flour

1 ¼ tsp salt

4 packed cups of Spinach

1 C Soy Milk (if using Avocado/apple sauce mentioned next - only use ½ C + 5 tbsp Soy Milk)

¾ C Mashed Avocado or Apple Sauce or 2 tbsp Oil (optional for an even more luxurious and lighter bun – but in our video we didn’t have any, so left it out and was still delicious)

A drop of Pandan Extract (optional – for a nice fragrant)

 

Custard:

1/3 cup Custard Powder

½-1 cup Coconut Cream (270ml can – adjust according to taste)

3-4 Tbsp Honey (according to taste)

2.5-3 Cups Soy Milk, divided (if using less coconut cream, add proportionately more soy milk. Remember it will settle thicker when cooled)

 

Vegan Egg wash:

2 Tbsp Maple Syrup/Honey/Sugar

2 Tbsp Soy Milk/Water

 

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Dough Method:

1. In a blender, place spinach and milk (and avocado/apple sauce if using) and blend until smooth.

2. Place yeast, sugar, flour, salt and the spinach mixture into a bread machine (in this order). Set on dough setting.

3. After the bread machine has incorporated all the flour together, check to see if it has the right consistency. It should be slightly sticky to the touch.  If too wet add more flour, if too dry add more water. Once you’re happy with it, leave it to do it’s thing.

4. Once done, transfer to a bowl covered with enough room for it rise.  Let it rest and rise in a warm place for another 30mins.  It should double in size.

 

Custard Method:

1. Place all ingredients and 1 cup of soy milk into a small saucepan, mix well before turning on heat.

2. Cook on med-low heat stirring constantly until starts to thicken.

3. Add in the rest of the soy milk a bit at a time, stirring constantly. You may need to add more or less soy milk depending on desired preference.

4. Taste and adjust if necessary.

5. Once done, pour into a bowl and keep in the fridge to cool down until ready for use.

 

Forming the Buns:

1. Preheat oven at 180 C.

2. Once the dough has rested and risen again (doubled in size), divide the dough into 8 pieces.

3. Cover while working with them.

4. The dough should be quite soft and sticky, so you’ll need extra flour to work with it. But be careful not to use too much or the buns will become more dense.

5. Flatten the dough with your hands, place a generous scoop of custard into the centre of the dough and then working around it, twist over and pinch the edges until all the custard is covered.  Gently flatten and round out the bun with your hands, place onto baking tray lined with parchment paper.

6. Repeat until all buns are done.

7. Let them rest in a warm place for another 30mins or so to rest and rise again.

      In our video, the kids couldn’t wait so we skipped this part and they still turned out great!

  8. Place buns into the oven, cook for 8mins, then swap trays around for even cooking, cook for                another 7mins (total time 14-15mins). 

      In our video we forgot to do this too, so you can see some parts of the buns were more

      brown than others.

  9. When done, take out and let cool for 5mins before serving.

 

Vegan Egg Wash:

1. If using sugar – place sugar and milk/water into a small pan over medium heat and stir to dissolve the sugar. Once done pour into a small bowl covered, set aside for later use.

2. If using maple syrup or honey – simply add all ingredients into a bowl and mix well, set aside.

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