Name: Chai Caramel Custard Buns Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 30 min
Cuisine: Fusion
Ingredients: 2 1/4 tsp active dry yeast; 3/4 cup warm milk; 2 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 1/2 tsp salt; 1 egg; 1/4 cup unsalted butter, softened; 1 cup whole milk; 2 chai tea bags; 3 egg yolks; 1/4 cup granulated sugar; 2 tbsp cornstarch; 1 tsp vanilla extract; Pinch of salt; 1/2 cup granulated sugar; 2 tbsp water; 1/4 cup heavy cream; 1 tbsp unsalted butter; 1/4 tsp cinnamon; 1/8 tsp ground ginger; 1/8 tsp cardamom; 1/2 cup granulated sugar; 1 tsp cinnamon; Melted butter, for brushing

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Why You’ll Love This Recipe

This recipe combines the rich, warm flavors of chai spices with a decadent custard and smooth caramel, all encased in soft, buttery brioche dough. The cinnamon-sugar coating gives the buns a delightful crunch, while the chai custard and caramel add an irresistible richness. Whether you’re serving them for a special occasion, a cozy brunch, or as a unique dessert, these buns are guaranteed to impress.

Ingredients

For the Buns:

2 1/4 tsp active dry yeast
3/4 cup warm milk
2 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 tsp salt
1 egg
1/4 cup unsalted butter, softened

For the Chai Custard:

1 cup whole milk
2 chai tea bags
3 egg yolks
1/4 cup granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract
Pinch of salt

For the Chai Caramel:

1/2 cup granulated sugar
2 tbsp water
1/4 cup heavy cream
1 tbsp unsalted butter
1/4 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp cardamom

For Coating:

1/2 cup granulated sugar
1 tsp cinnamon
Melted butter, for brushing

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) Chai Caramel Custard Buns Recipe

Directions

Make the Dough:
In a large bowl, combine warm milk and yeast. Let it sit for about 5 minutes until foamy. Add flour, sugar, salt, egg, and softened butter to the mixture. Mix and knead for about 10 minutes until you have a smooth, elastic dough. Cover with a towel and let it rise in a warm spot for about 1 hour, or until doubled in size.
Shape and Bake the Buns:
Punch down the risen dough and divide it into 10 even pieces. Shape each piece into a smooth ball, flatten slightly, then press a glass or your thumb in the center to create a shallow well. Arrange the shaped buns on a parchment-lined baking sheet, spaced apart. Cover and let rise again for about 30 minutes, until puffy. Preheat your oven to 350°F (175°C). Bake the buns for 15-18 minutes, or until golden brown. Let cool slightly on a rack.
Make the Chai Custard:
In a small saucepan, heat the milk until steaming (not boiling), then steep chai tea bags in the milk for 10 minutes. Remove the tea bags, gently squeezing them. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and a pinch of salt. Gradually whisk in the warm chai-infused milk. Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened, about 3-5 minutes. Remove from heat and stir in vanilla extract. Allow the custard to cool to room temperature, then refrigerate until ready to use.
Prepare the Chai Caramel:
In a small, heavy-bottomed saucepan, combine sugar and water. Cook over medium heat without stirring until the mixture turns a deep amber color. Remove from heat and carefully whisk in the heavy cream (it will bubble), butter, and spices (cinnamon, ginger, cardamom). Stir until smooth and let cool to a thick but pourable consistency.
Coat the Buns:
Brush the tops of the slightly cooled buns with melted butter. In a separate bowl, mix granulated sugar and cinnamon. Roll each bun in the cinnamon-sugar mixture until well coated.
Fill and Garnish:
Using a spoon or piping bag, fill the center of each bun with the cooled chai custard, smoothing the surface. Finish with a generous spoonful of chai caramel over the custard for a glossy and fragrant finish.
Serve:
Let the buns chill for 15 minutes to set the filling, or enjoy them slightly warm for a gooey, comforting treat.

Servings and Timing

Servings: This recipe yields 10 buns.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes

Variations

Different Spices: Customize the chai caramel by adding a pinch of black pepper or allspice for even more depth of flavor.
Richer Dough: Swap in a tablespoon or two of cream for some of the milk in the dough to make it richer and more decadent.
Vegan Version: Replace the egg and milk with plant-based alternatives, such as flax eggs and almond milk, to make the recipe vegan.
Other Fillings: Try using flavored custards, such as vanilla or chocolate, for a different twist on the classic recipe.

Storage/Reheating

Storage: The buns are best served fresh but can be stored in an airtight container at room temperature for up to 2 days.
Reheating: To reheat, place the buns in a preheated oven at 350°F (175°C) for 5-7 minutes to restore their softness and warmth.
Freezing: You can freeze the buns before adding the filling and caramel. Once frozen, bake them as instructed, then fill and top them when ready to serve.

FAQs

Can I make the chai custard and caramel ahead of time?

Yes! You can make the custard and caramel a day ahead and store them in separate containers in the fridge. Just reheat the caramel slightly before drizzling it over the buns.

Can I use other spices in the chai caramel?

Absolutely! You can experiment with spices like cloves, nutmeg, or even cardamom to enhance the flavor and personalize the caramel.

Can I use store-bought caramel for this recipe?

For the best flavor, homemade chai caramel is recommended, but you can use store-bought caramel if you’re short on time. Just be sure to add the chai spices to infuse it with that unique flavor.

How can I prevent the custard from curdling?

Be sure to whisk constantly when adding the warm chai milk to the egg yolks, and don’t let the custard boil once the eggs are added.

Conclusion

These Chai Caramel Custard Buns are a perfect fusion of flavors and textures, combining the warmth of chai spices with the creaminess of custard and the sweetness of caramel. Whether for a special brunch, a dessert table, or a festive treat, they are sure to delight everyone who tries them. Soft, indulgent, and full of flavor, these buns are a showstopper that will leave everyone asking for the recipe!

Chai Caramel Custard Buns Recipe

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Chai Caramel Custard Buns are soft, pillowy brioche buns filled with chai-spiced custard, topped with a fragrant chai caramel and coated in cinnamon sugar. They are the perfect balance of warm spices and creamy textures, ideal for dessert, brunch, or a festive treat.

Author: Amy
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes
Yield: 10 buns
Category: Dessert
Method: Baking
Cuisine: Fusion
Diet: Vegetarian

Instructions

Make the Dough: Combine warm milk and yeast, let sit for 5 minutes until foamy. Add flour, sugar, salt, egg, and softened butter, mix and knead for 10 minutes until smooth. Cover and let rise for 1 hour or until doubled in size.
Shape and Bake the Buns: Punch down dough, divide into 10 pieces, shape into balls, press to form shallow wells. Let rise for 30 minutes. Preheat oven to 350°F (175°C) and bake for 15-18 minutes until golden brown. Cool slightly.
Make the Chai Custard: Heat milk and steep chai bags for 10 minutes. Whisk egg yolks, sugar, cornstarch, and salt. Gradually whisk in chai milk, cook over medium heat until thickened. Stir in vanilla and refrigerate.
Prepare the Chai Caramel: In a saucepan, heat sugar and water until amber, then whisk in cream, butter, and spices. Let cool to a thick, pourable consistency.
Coat the Buns: Brush buns with melted butter, roll in cinnamon-sugar mixture.
Fill and Garnish: Fill buns with chai custard and drizzle with chai caramel.
Serve: Let chill for 15 minutes or enjoy slightly warm.