Warm and Flaky Maple Custard Morning Buns Recipe

Cooler weather beckons for rich flavors and comforting textures, and there's no better way to embrace the season than with Maple Custard Morning Buns. These delectable morning treats combine flaky layers of buttery dough with a luscious maple custard filling that’s hard to resist. To achieve the perfect rise and texture, the key ingredient is Platinum® Yeast from Red Star®, which ensures that your buns are light and airy with a satisfying pull-apart crumb. So, brew fresh coffee, invite a friend, and take the time to savor these delightful buns.

Recipe Overview

These buns yield a total of 9 servings, making them ideal for sharing or for enjoying throughout the week. The combination of the warm spices and sweet maple flavor pairs beautifully with the custard, making for a cozy addition to your morning routine.

Ingredients

• 4½ cups (572 grams) bread flour
• ¾ cup (150 grams) granulated sugar, plus 6 tablespoons (72 grams), divided
• 3½ teaspoons (11 grams) kosher salt
• (0.25-ounce) package (7 grams) Platinum® Yeast from Red Star®
• 1 cup (227 grams) plus 6 tablespoons (84 grams) cold unsalted butter, cubed and divided
• 1 cup (240 grams) cold whole milk
• ⅓ cup (80 grams) cold water
• ¾ cup (165 grams) firmly packed light brown sugar
• 1 tablespoon (6 grams) ground cinnamon
• ¼ cup (57 grams) unsalted butter, melted and cooled slightly
• Maple Custard (details below)

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, 6 tablespoons of sugar, salt, and yeast on low speed. Add 6 tablespoons of cold butter and mix until the mixture resembles coarse crumbs, about 2 minutes. Introduce the remaining cold butter and pulse until coated in flour. Gradually add the milk and cold water in a steady stream until a shaggy dough forms (large butter pieces should still be visible).
2. Shape the dough into a 7-inch square, wrap in plastic wrap, and chill for 1 hour.
3. On a floured surface, roll the dough into an 18x9-inch rectangle, dusting as needed. Fold each short side to meet at the center, pinch the seams, then fold the dough in half. Rotate 90 degrees and repeat the rolling and folding. Wrap in plastic and chill for another 30 minutes.
4. Repeat the roll and fold process and refrigerate for at least 1 hour or overnight.
5. Preheat the oven to 425°F (220°C). Lightly grease two 6-well popover or jumbo muffin pans.
6. Roll the dough into a 20¾x18½-inch rectangle and trim the edges. In a bowl, mix brown sugar, cinnamon, and remaining granulated sugar.
7. Brush the melted butter over the dough, sprinkle with half of the sugar mixture, and slice into 27 rectangles (6x2¼ inches).
8. Layer the dough strips, rolling them into a log and placing them in the prepared wells. Cover loosely with greased plastic wrap and let rise in a warm, draft-free area until puffy, about 1 to 1½ hours.
9. Once risen, bake the buns by placing them in the preheated oven, then lowering the temperature to 350°F (180°C) right afterward. Bake until golden brown and an instant-read thermometer reads 210°F (99°C), approximately 20 to 25 minutes.
10. After baking, let them cool slightly before dredging them in the reserved sugar mixture for coating. You can then serve them warm or allow to cool on a wire rack. Store any unfilled buns in an airtight container for up to three days.
11. When ready to serve, fill the buns with Maple Custard by piping about 1 tablespoon into each bun.

Maple Custard Recipe

Ingredients

• 1 cup (240 grams) heavy whipping cream
• 2 large egg yolks (37 grams), room temperature
• 2 tablespoons (42 grams) maple syrup
• 1 tablespoon (8 grams) cornstarch
• ¼ teaspoon kosher salt
• ½ teaspoon vanilla bean paste
• ¼ teaspoon maple extract

Instructions

1. Heat the cream in a small saucepan over medium-low heat until it begins to steam, but do not boil.
2. In a separate bowl, whisk together the egg yolks, maple syrup, cornstarch, and salt. Gradually add the warm cream while whisking continuously, then transfer back into the saucepan. Bring the mixture to a boil over medium heat, whisking until thickened—about 2 minutes.
3. Remove from heat, strain through a fine-mesh sieve, and whisk in the vanilla bean paste and maple extract. Cover with plastic wrap directly on the surface and chill until ready to use, at least 2 hours or overnight.

Enjoy these Maple Custard Morning Buns as a perfect autumnal treat that's sure to start your day with warmth and flavor!