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Fluffy yeast dough with crispy crumbles meets a delicate custard filling. Who can resist this combination? The crumble buns with custard filling taste incredibly delicious and are so aromatic. You can make them at home without much effort and with common ingredients. You can find a detailed recipe for the German custard filled crumble buns with the exact quantities and step-by-step instructions below.
Homemade crumble buns with custard filling
Alongside the pudding pretzel and the custard cherry hand pies, the crumble buns with custard filling are part of the product range of many bakeries in Germany. They are made from a sweet yeast dough, filled with custard and cream and sprinkled with crumbles.
You can easily make them at home with my recipe. They taste even better homemade, just like the Franzbrötchen or the croissants.
You’ll also know what’s in your pastries. So you can only use natural ingredients. You can also determine the amount of sugar yourself.
Make smaller
My custard filled crumble buns are quite large, just like the ones from the bakery. I made six using the quantities given at the bottom of the recipe.
Alternatively, you can make smaller ones and make a larger quantity. Eight pieces would also be possible with the quantities of ingredients given.
Make vanilla custard without instant powder
You don’t need instant custard powder for this recipe, just like for my cherry custard pie or the crepe cake with pudding cream. This is because it often contains flavorings, colorings and other additives.
You can make a delicious vanilla custard yourself quickly and easily using natural ingredients. Follow my instructions here in the recipe box.
How to serve and store crumble buns with custard filling
These custard filled crumble buns are ideal for breakfast and dessert with a cup of coffee or tea, alongside the vatrushka or smetanniki. Fresh fruits go very well with them. In summer, for example, you can enjoy them with raspberries, currants or strawberries.
The crumble buns with custard filling taste best fresh, straight after preparation, just like the maritozzi, the wasp nest buns or the Plushki. The crumbles are then really crispy. You can also chill them for about 1 hour beforehand so that the filling becomes a little more stable.
Store the leftover custard filled crumble buns in the fridge. They will still be delicious over the next few days. However, the crumbles will soften over time.
These pastries are
- fluffy,
- creamy,
- tender,
- soft,
- fresh,
- moderately sweet,
- with crispy crumbles,
- incredibly tasty,
- aromatic,
- easy to make with ordinary ingredients,
- more delicious than from the bakery,
- ideal for breakfast or dessert,
- a sweet classic of German cuisine.
How to make crumble buns with custard filling: tips and tricks
- The ingredients for the yeast dough must be at room temperature or lukewarm.
- The amount of flour specified for the dough may vary. Add as much of it to the liquid mixture until you have a soft and only slightly sticky dough.
- Knead the yeast dough thoroughly. It will then become smooth and barely sticky.
- The ingredients for the crumbles must be cold.
- I made 6 fairly large crumble buns. Alternatively, you can make about 8 smaller ones. Note that the baking time may be shorter in this case.
- Allow the custard to cool thoroughly so that it is quite firm before mixing with whipped cream.
- You can make the custard the day before, leave to cool and store in the fridge overnight.
- Carefully stir the whipped cream into the custard so that the filling remains creamy.
- If you are not using the filling straight away, chill it until then.
- Instead of using a piping bag, you can simply fill the crumble buns with a tablespoon.
Have you made the crumble buns with custard filling yourself using this recipe? I look forward to seeing your results, your star rating and your comment below on how they turned out and how they tasted.
Try these other recipes for sweet buns:
- 9 kopeck buns – popular Soviet vanilla buns
- Buchty with apple-cinnamon filling – aromatic yeast rolls
- Sweet buns with jam and crumbs – fluffy and very aromatic
Crumble buns with custard filling
Ingredients
for the dough
- 150 ml milk lukewarm
- 1 egg room warm
- 60 g sugar
- 50 g butter
- approx. 400 g flour
- 17 g fresh yeast
- 1/3 tsp salt
- 1 tbsp milk to coat room warm
- flour for the work surface
for the crumbles
- 120 g flour
- 70 g butter cold
- 60 g sugar
- 1 pinch of ground vanilla bean
for the filling
for sprinkling
- powdered sugar
Instructions
Preparation of the dough
- Melt butter and leave to cool to lukewarm or room temperature.
- Dissolve fresh yeast in lukewarm milk.
- Add sugar, egg, salt and the melted butter and mix.
- Add flour in batches and knead into a soft, slightly sticky dough.
- Then knead the yeast dough for approx. 10 minutes, cover and leave to rise in a warm place for 1 hour.
Preparation of the crumbles
- Mix flour with sugar and vanilla.
- Add cold butter cut into pieces and work into coarse crumbles with your hands.
- Chill the crumbles until ready to use.
Baking the crumble buns
- Knead the dough briefly on a lightly floured work surface and divide it into 6 equal pieces (in my case, each piece of dough weighs approx. 121 g - 122 g).
- Shape each piece of dough into a ball and leave the balls to rest on the work surface for 10 minutes.
- Roll each ball of dough into a circle approx. 1 cm thick, place the dough pieces well apart on a baking tray lined with baking paper and leave to rise in a warm place for 20 minutes.
- Carefully brush the dough pieces with milk and sprinkle generously with the crumbles.
- Bake the crumble buns in a preheated oven at 356 °F (180 °C) for approx. 20 minutes and leave to cool completely.
Preparation of the filling
- Mix sugar and cornstarch in a thick-bottomed saucepan.
- Add egg and mix well.
- Pour in milk and stir thoroughly.
- Bring the milk mixture to the boil while stirring, it will thicken like pudding, and simmer for 1 - 2 minutes, stirring constantly.
- Remove the custard from the heat, add vanilla and chopped butter and stir until the butter has melted.
- Leave the vanilla custard to cool completely, stirring occasionally.
- Whip cold cream until stiff.
- Briefly whip the vanilla custard to a creamy consistency.
- Fold the whipped cream into the custard.
Filling the crumble buns
- Transfer the vanilla custard to a piping bag with a star nozzle.
- Cut the crumble buns in half lengthways, pipe the vanilla custard onto the bottom half and cover with the top half.
- Dust the custard filled crumble buns lightly with powdered sugar and serve.
Notes
- The ingredients for the yeast dough must be at room temperature or lukewarm.
- The amount of flour specified for the dough may vary. Add as much of it to the liquid mixture until you have a soft and only slightly sticky dough.
- Knead the yeast dough thoroughly. It will then become smooth and barely sticky.
- The ingredients for the crumbles must be cold.
- I made 6 fairly large crumble buns. Alternatively, you can make about 8 smaller ones. Note that the baking time may be shorter in this case.
- Allow the custard to cool thoroughly so that it is quite firm before mixing with whipped cream.
- You can make the custard the day before, leave to cool and store in the fridge overnight.
- Carefully stir the whipped cream into the custard so that the filling remains creamy.
- If you are not using the filling straight away, chill it until then.
- Instead of using a piping bag, you can simply fill the crumble buns with a tablespoon.
- Take note of the detailed tips and tricks for making the crumble buns with custard filling at the top of the article.
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