Bread | Buns + rolls | Healthy eating/specialty diet | Recipes | Vegan | Yeast breads

Chocolate cream buns (vegan)

May 19, 2014

I know I always seem to say this but it REALLY has been a while since I’ve made buns. I mean I’ve made bread loafs here and there but not buns. Why? Well, if you’ve been following me for a while now, you’d know that I love getting creative with bread and I always try to make something new but for some reason I haven’t been feeling very innovative lately…and therefore, I haven’t been feeling like making any. Anyways, I finally came up with the idea to make vanilla custard filled chocolate buns after a LONG hiatus and I think they turned out pretty good…not my best efforts but it’ll satisfy my inkling for now…



1 cup bread flour
1 tablespoon cocoa powder
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons coconut oil
2/3 cup warm milk of choice
1 1/2 teaspoon yeast

1 cup milk of choice
3 tablespoons sugar
1 teaspoon vanilla
1 tablespoon cornstarch
pinch of salt

To the kitchen!

  1. Prepare the dough in a bread machine according to your manufacturer’s instructions.

If you don’t have a bread machine, combine the yeast, warm milk, warm water, oil and a teaspoon of sugar in a measuring cup; set aside to foam. In a large bowl sift together the flour, cocoa powder and salt. Add yeast mixture to the large bowl and stir until combined. Knead the dough for 3-5 minutes on a lightly floured surface and let it rise for 1.5 hours until it doubles in size.


  1. Prepare the custard while the bread is rising by combining the corn starch, sugar, milk, vanilla and salt in a medium sauce pan. Stir the mixture on medium heat for 3 – 5 minutes until the mixture thickens. You’ll know it’s done when you can draw a line through the custard and have it stay  in place. Set the custard aside to cool.

  1. Divide the dough into 6 equal pieces.


  1. Flatten each dough piece out into a circle and spoon a portion of custard inside then pinch the edges together to seal.


  1. Bake buns at 350F for 13 – 15 minutes until golden brown on the bottom.


I loved the idea of putting custard on the inside of a baked bun because I imagined that it would be a nice unexpected surprise. And because of that…I went a little overboard on the custard and filled some of the buns up a little too much and as you can see, the custard ended up coming out the bottom. So please be careful and try not to go too crazy on the filling even if you love custard like me!


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