Custard Buns “Paradise cloud” – Homemade buns

Instructions

Custard for the filling:

1. In a saucepan combine egg, sugar, starch. Mix thoroughly until smooth.
2. Heat the milk. 2-3 times pour into a pan with the egg-sugar mixture, stirring constantly. When all the milk is added, put the saucepan on medium heat and stirring, cook the cream until thick. The greater the fire, the faster the Custard is cooked.
3. When the cream thickens remove from heat and add vanilla sugar and soft butter. Mix everything thoroughly.
4. Ready cream put in a bowl and cover with plastic wrap in contact with (to cover). Leave to cool at room temperature, and then can be put into the refrigerator.

Yeast dough for buns.

1. ½ Norms of warm milk pour into a bowl, add 1 tablespoon of sugar from the total norm and yeast. Mix a little.
2. Next, pour 3-4 tablespoons of flour and knead the dough is not thick. Cover with a film and put in a warm place for 20-25 minutes.
3. After 20 minutes, continue to cook the dough.
4. Add salt to the remaining flour and mix a little. In the flour, make a hole in the middle and pour in the egg, add the remaining sugar, vanilla sugar (if desired) and milk. Mix the additional ingredients without touching the floor.
5. Add the dough and knead the dough, gradually adding flour. When the dough is collected in a ball, add soft butter and continue to knead for 7-10 minutes until a smooth bun that will not stick to the table and quite a bit will stretch on your hands.
6. The finished dough to clean the bowl, pour over a small amount of vegetable oil, cover and leave to rise in a warm place for 1-1,5 hours. The dough should double in volume.
7. When the dough is ready, divide it into 12-13 pieces of each part to buns a ball, cover and leave for 20 minutes.
8. 20 minutes for each ball to form a pellet with a diameter of about 10 cm of the Workpiece to do it immediately on the baking tray covered with baking paper.
9. In each blank in the middle to make a recess with a glass or any suitable jar.
10. In the resulting deepening, spread 1 teaspoon of the cooled Custard and a bit of leveling.
11. The finished rolls cover with foil and leave it for 20-30 minutes to come.
12. Then bake buns in a preheated 180C/356F degree oven for 20-25 minutes.
13. The finished buns leave to cool on a wire rack.

Glaze:

1. Mix water with lemon juice and add to the powdered sugar. Mix thoroughly until smooth. The glaze should be of medium consistency, if necessary, you can add a little water.
2. On the cooled buns on the edge of the glaze and immediately sprinkle with coconut.
3. To give the buns to lie a little to the frosting seized and can be served with tea.