Lisa's Southern Kitchen

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Ingredients:

Vanilla Custard:

• 1 cup Granulated Sugar

• 3 tbsp. Cornstarch

• Pinch of Salt

• 2 tsp. Vanilla Extract

• 1 cup Milk

• 3 tbsp. Butter

• 4 Egg Yolks

Buns:

• 2 cups Self Rising Flour

• 1 packet Instant Dry Yeast

• 1 stick Butter, softened

• 1 Egg

• Egg Wash, egg and milk for brushing

Instructions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Make the vanilla custard, in a saucepan over med high add in sugar, cornstarch, salt, stir occasionally until combined.
3. Add in milk, egg yolk, butter and bring to a boil and stirring occasionally about 1 minute.
4. Take off heat and add in vanilla extract, stir well until combined.
5. Strain the custard through fine mesh strainer and place in a bowl and cover with plastic wrap and place in fridge for 2 hours and stir well until smooth.
6. Make the buns, in a saucepan over med high heat add in milk and bring to a simmer and then add in dry yeast, sugar and stir occasionally until sugar is dissolved.
7. In a bowl of stand up mixer with dough hook add in butter, flour and sugar, egg , salt and dry yeast mixture, knead until about 10 minutes.
8. Shape the dough into a ball and place in a greased bowl and cover with clean kitchen towel and let it double in size about 12 minutes.
9. Place the dough on floured surface and cut the dough into 6 equal sized balls and cover with clean kitchen towel and let proof for 20 more minutes.
10. Place on parchment paper lined baking sheet and make a well in the center of dough and spoon the custard filling inside.
11. In a bowl add in egg and milk, stir well until combined.
12. Brush the dough with egg wash and bake for 15 minutes until light golden brown and let cool completely on wire rack.