Ingredients — what you'll need
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- 3 piece Chicken Eggs
- 4 gram Dried Yeast
- 150 gram All-purpose wheat flour
- 72 gram Unsalted Butter
- 1 piece Lime
- 500 milliliter Fresh Whole Milk (3.5% Fat)
- 2 gram Nutmeg
- 5 gram Sunflower Oil
- 74 gram Granulated Sugar
- 3 gram Cornstarch
- 1 piece Orange
- 1 teaspoon Vanilla Sugar
- 20 gram Pecans (unsalted)
- 90 gram Fresh Whole Milk (3.5% Fat)
- 1 piece Whole Cinnamon Sticks
Step-by-step method
At a glance
You're creating two components here: tender, yeasted buns that need two rising periods (about 2.5 hours total), and a luxurious spiced custard sauce that requires careful temperature control to avoid curdling the eggs. The tricky part is timing these together so your warm sauce meets freshly baked buns, plus a quick pecan toast at the end—but the payoff is a restaurant-quality dessert that finally does custard right.
1/15
Warm the milk for proofing
Warm the milk until it's lukewarm, not hot (ideally around 40 °C). This is important so the dried yeast wakes up properly and the dough rises beautifully.
Ingredients
- 90 gram Fresh Whole Milk (3.5% Fat)
2/15
Mix the dough ingredients
In the bowl of a stand mixer, combine plain flour, granulated sugar, the lukewarm milk with yeast, and a whole egg. Start kneading into a soft dough.
Ingredients
- 29 gram Granulated Sugar
- 150 gram All-purpose wheat flour
- 4 gram Dried Yeast
- 1 piece Chicken Eggs
3/15
Work the butter into the dough
Gradually add the softened butter in small pieces, kneading continuously until the butter is fully incorporated and the dough is beautifully smooth (about 10-15 minutes).
Ingredients
- 42 gram Unsalted Butter