White chocolate custard and choc chip chocolate buns
by Instagram
Why some badges are missing
- Not vegan: whole milk → try oat milk
- Not gluten-free: strong white bread flour → try gluten-free plain flour
- Not dairy-free: whole milk → try oat milk
- Not egg-free: white chocolate custard
- Not low-FODMAP: strong white bread flour → try gluten-free plain flour
- Not low-histamine: black cocoa powder
- Not low-GI / diabetic-friendly: sugar → try granulated sweetener (such as erythritol)
- Not kidney-friendly: whole milk → try rice milk
Based on listed ingredients — always check labels for allergies.
↳ Imported from Instagram
About this recipe
Soft chocolate buns filled with white chocolate custard and studded with chocolate chips, offering a rich cocoa flavour and creamy contrast, ideal for afternoon tea or dessert.
Prep
60m
Cook
22m
Rest
120m
Serves
Rating
—
Total time · 1h 22m
Ingredients
Kitchen HelpShopping list
290 ml whole milk — (around 25-30°C)
60 ml double cream — (or heavy cream)
75 g sugar
7 g instant yeast
4 g salt
165 g strong white bread flour
385 g T45 flour — (or just more strong white)
20 g black cocoa powder
75 g unsalted butter — soft, cubed
150 g milk chocolate chips
230 ml white chocolate custard — (recipe in the comments)
1 whole egg egg wash — whisked and sifted
Instructions
Step by step
- 1
In the bowl of your stand mixer, add warm milk, cream, cocoa and flour.
- 2
Knead on low speed until flour is well incorporated (2-). Cover and rest for -.
- 3
Then add yeast, sugar and salt. Mix on low for and medium speed for .
- 4
Go back to low speed and add the butter little by little.
- 5
Continue kneading for 8- until smooth and the butter is fully incorporated.
- 6
Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot (25–28 °C) for 1 1/2-2 hours until almost doubled.
- 7
Roll the dough into a 55 × 40 cm rectangle (roughly).
- 8
Spread the custard evenly and then the chocolate chips.
- 9
Fold the dough twice (like an envelope) - put in the freezer for 5-.
- 10
Slice into long strips (8-9 for large buns).
- 11
Twist each strip several times and shape into a roll.
- 12
Place on baking paper lined trays and let rise in a warm place for 60-, until puffy.
- 13
Preheat your oven to 175°C.
- 14
Gently brush the buns with the egg wash.
- 15
Bake for 18- until slightly golden (cover with foil if the buns get brown too quickly).
- 16
Optional: brush with some syrup (2tsp sugar mixed with 2tsp boiling water) for a glossy finish while still hot.
Per serving
serves 9AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
Rate this recipe
Shared notes
Cook's annotations
No notes yet.
Family legacy
Audio reminiscence
A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.
No audio memory yet.
Complete the table
Smart wine & side pairings
Evolution timeline
How this recipe has changed
Edit on 2026-09-25
Edited 9/25/2026, 2:06:41 PM
