Pao de Deus Custard Buns

As promised, the recipe for the Pao de Deus Custard Buns

Pao de Deus Custard Buns

For the buns

4 cups plain flour

4 teaspoons dried yeast

1½ teaspoons salt

½ cup sugar

Finely grated zest 1 large lemon

2 eggs, lightly whisked

1¼ cups warm milk, approximately

1 teaspoon vanilla essence or extract

70ml oil (e.g. mild flavoured olive, sunflower, etc.)

1 egg, extra, lightly whisked – for glazing

For the bun topping

2 eggs, lightly whisked

2 cups coconut (shredded or desiccated)

½ cup sugar

1 tablespoon rum

3 teaspoons plain flour

Method

To make the buns – Mix dry ingredients together and then make a well in the centre.

Combine the lemon zest and wet ingredients (except the extra egg reserved for glazing) and pour this mixture into the well. Mix to a soft dough adding a little warm water if needed to achieve this.

Cover bowl with a tea towel and leave to doubled.

Turn out onto a lightly floured surface, sprinkle with flour and knead until smooth (just a few minutes).

Cut dough into 18 equal sized pieces and shape each into a ball.

Line 2 trays with baking paper. Place 9 buns on each, allowing space between for spreading.

Preheat oven to 180 degrees C (fan forced).

Cover and leave buns to rise for 20 minutes or until about one and a half times their original size.

Meanwhile, make the topping for buns as follows:

Mix all topping ingredients together.

When buns have risen, brush gently with egg, and place a spoonful of the topping on each.

Bake for 20 minutes until golden brown. Don’t worry if the topping has oozed down over the buns a bit – makes them all the more delicious.

Remove to a wire rack to cool.

To assemble

Once the buns are cool, slice them in half horizontally and place a spoonful of custard on base then replace tops.

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Custard

2 eggs

½ cup sugar (or to taste)

300ml milk

3 teaspoons cornflour mixed to a paste with 1 tablespoon cold milk

½ teaspoon vanilla essence or extract

Method

Whisk the eggs with the sugar until well combined.

Meanwhile heat the milk to boiling point. Pour approximately a quarter of the hot milk into the egg mixture, whisking constantly, then pour this mixture into the remaining milk in the saucepan, together with the cornflour paste, whisking constantly. Cook over low heat until the custard thickens. Do not boil. Stir in the vanilla essence.

Cover the surface with cling film or sprinkle with a little sugar to prevent a skin forming.

Hint – instead of the vanilla, the custard can be flavoured with 3 teaspoons rum to match the flavour of the topping.