Ingredients
For the Dough:
3 cups (360g) all-purpose flour
2½ tbsp (30g) sugar
1 tsp salt
2 tsp instant dry yeast
¾ cup (180ml) warm milk
1 large egg
2 tbsp (28g) unsalted butter, softened
For the Custard Filling:
1 cup (240ml) milk
2 tbsp (25g) sugar
1 tbsp (10g) cornstarch
1 large egg yolk
1 tsp vanilla extract
1 tbsp (14g) butter
For Brushing:
1 egg yolk + 1 tbsp milk (egg wash)
Instructions
Step 1 – Make the Custard Filling
- In a saucepan, whisk together the egg yolk, sugar, and cornstarch.
- Gradually pour in the milk while whisking to avoid lumps.
- Cook over medium heat, stirring constantly, until it thickens.
- Remove from heat, stir in butter and vanilla.
- Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin forming), and refrigerate until cooled.
Step 2 – Make the Dough
- In a mixing bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Add flour, salt, egg, and mix until a dough forms.
- Knead in butter until dough is soft and elastic (8–10 minutes by hand or 5–6 minutes in a mixer).
- Place in a greased bowl, cover, and let rise for about 1 hour, or until doubled in size.
Step 3 – Shape the Roses (as in the picture)
- Punch down the dough and divide into equal portions (about 10–12 pieces).
- Roll each piece into a flat circle.
- Make 4 cuts from the edges toward the center (like a cross), but leave the middle intact.
- Place a small spoonful of custard in the center.
- Fold one “petal” over the custard, then fold the opposite petal, slightly overlapping.
- Repeat with the remaining two petals to form a rose shape.
- Place on a baking tray lined with parchment paper.
Step 4 – Final Proof & Bake
- Cover the shaped buns and let them rise for 30–40 minutes.
- Preheat oven to 180°C (350°F).
- Brush the tops with egg wash for a shiny finish.
- Bake for 15–18 minutes, or until golden brown.
Optional: Dust with powdered sugar after baking for a pretty finish.