Warm from the oven and glistening under a swirl of spiced caramel, Chai Caramel Custard Buns marry the best of bakery comfort and aromatic chai flavor. Picture soft, sugar-dusted brioche cradling a creamy custard, infused with the cozy hug of cinnamon, ginger, and cardamom, all crowned with a golden drizzle of chai-spiced caramel. Every bite is an invitation to linger over a cup of tea or surprise your friends at brunch. These buns aren’t just a dessert—they’re pure, spiced joy.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in Chai Caramel Custard Buns plays a superstar role in conjuring the pillowy texture, dreamy filling, and signature glossy finish. Don’t be intimidated by the list—it’s mostly pantry basics, elevated with a few well-chosen spices and a hint of tea magic.
- Active Dry Yeast: This is essential for making your brioche dough rise up soft and fluffy—make sure it’s fresh for a perfect lift.
- Warm Milk: Warms the dough and activates the yeast while lending richness to every bun.
- All-Purpose Flour: The backbone of the buns—choose unbleached for the best flavor and texture.
- Granulated Sugar: Adds gentle sweetness to both dough and coatings—plus that irresistible sparkle.
- Salt: Don’t skip it; salt brings balance and highlights the spices and sweetness.
- Egg: Creates tender structure and a plush crumb in your buns.
- Unsalted Butter: Softened butter melts gracefully into the dough for a rich, almost melt-in-your-mouth bite.
- Whole Milk (for custard): Gives the custard its luscious body—don’t substitute for low-fat!
- Chai Tea Bags: Two bags infuse the creamy custard with deep, spiced flavor—choose your favorite blend.
- Egg Yolks: Only the yolks go in the custard for maximum silkiness.
- Cornstarch: The secret thickener that ensures every spoonful of custard is smooth and spoonable.
- Vanilla Extract: Rounds out the bold chai with a whisper of sweetness.
- Sugar (for custard & caramel): You’ll use sugar in both filling and topping for all-over deliciousness.
- Pinch of Salt (custard): Just a touch keeps the sweetness in check and lifts the spices.
- Water: Only a splash, combined with sugar to start your caramel going.
- Heavy Cream: Transforms caramel from clear syrup to dreamy sauce—use the real thing.
- Butter (for caramel): Finishes caramel with shine and richness—don’t hold back.
- Cinnamon, Ginger, Cardamom: These spices bring the full chai experience to your caramel.
- Cinnamon Sugar (for coating): Roll the buns for sparkle, crunch, and a classic bakery finish.
- Melted Butter (for coating): Helps that cinnamon sugar get cozy with each bun for extra decadence.
How to Make Chai Caramel Custard Buns
Step 1: Make the Brioche Dough
Begin your Chai Caramel Custard Buns with the perfect foundation—a rich, pillowy dough. Bloom your yeast in the warm milk and let it get frothy before adding flour, sugar, salt, egg, and softened butter. Knead everything together for a full ten minutes, either by hand or with a stand mixer, until the dough turns super smooth and elastic. Cover and nestle it somewhere warm; let it rise until it’s doubled and dreams of becoming bakery magic.
Step 2: Shape and Bake the Buns
Once your dough is beautifully puffed, divide it into ten even balls. Gently flatten each one, then use a small glass or your fingers to press a hollow well in the center—this is where the luscious custard will rest. Arrange the buns on a parchment-lined baking sheet, give them space to rise again, and watch as they become delightfully puffy. Bake at 350°F (175°C) for 15 to 18 minutes, waiting for that gorgeous golden hue to appear. Let them cool just enough to handle.
Step 3: Make the Chai Custard
While your buns are rising, infuse the whole milk with your favorite chai tea bags—let them steep for a full ten minutes so every drop is perfumed with spice. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and a pinch of salt. Pour in the warm, now chai-scented milk slowly, whisking all the while. Return the mixture to the stove and cook gently until it thickens up into a dreamy custard. Off the heat, stir in a splash of vanilla and let it cool down.
Step 4: Make the Chai Caramel
Transform sugar and water into a bubbling syrup over medium heat, waiting for that amber shade to appear. This is your cue to very carefully add the heavy cream, butter, and your trio of chai spices: cinnamon, ginger, and cardamom. The kitchen will fill with warm, aromatic steam as the caramel turns glossy and pourable. Give it time to cool to a thick but spoonable texture.
Step 5: Assemble and Finish the Buns
Brush the warm baked buns with melted butter and roll them generously in cinnamon sugar for a true bakery-worthy finish. Spoon the creamy chai custard into the hollow of each bun, smoothing the surface with the back of your spoon. Finally, drizzle or dollop a glossy spoonful of chai caramel over the top so it glistens. Chill for 15 minutes if you like a firmer finish, or serve them slightly warm for gooey, decadent bliss.
How to Serve Chai Caramel Custard Buns
Garnishes
Take your Chai Caramel Custard Buns over the top with a few special touches. Try a dusting of extra cinnamon, a sprinkle of coarse brown sugar, or a handful of toasted chopped pecans or pistachios for some crunch. If you’re feeling fancy, add a tiny swirl of whipped cream or a pinch of flaky salt on the caramel, which brings out all those buttery, spicy notes.
Side Dishes
These buns are pure comfort and pair beautifully with a cup of black tea or coffee. For a brunch gathering, tuck them alongside a platter of fresh seasonal fruit—think slices of orange and ripe berries—or a simple bowl of yogurt and granola. Their rich, spiced profile means they shine best with sides that are simple and fresh.
Creative Ways to Present
For a showstopping dessert board, arrange your Chai Caramel Custard Buns with a luscious pour of extra caramel on the side, tiny bowls of chopped nuts, and a dusting of powdered sugar. Or stack them high on a cupcake stand for an elegant holiday brunch centerpiece. For a cozy tea party, serve individual buns on pretty saucers with vintage teaspoons and delicate edible flowers on top—they’ll look absolutely irresistible!
Make Ahead and Storage
Storing Leftovers
If you have leftover Chai Caramel Custard Buns (lucky you!), store them in an airtight container in the fridge. They’ll stay fresh and moist for about 2 days—the custard will continue to infuse the buns, giving them even more depth of flavor after resting overnight.
Freezing
For the best results, freeze the buns before filling with custard and caramel. Allow the baked buns to cool completely, then wrap tightly in plastic and freeze for up to 1 month. When you’re ready, thaw at room temperature and proceed with the custard and caramel for a just-baked experience. Custard-filled buns don’t freeze well, as the custard can separate.
Reheating
To enjoy that bakery-fresh warmth, reheat plain buns (without custard or caramel) in a 300°F oven for 6 to 8 minutes or until soft and fragrant. Filled buns can be brought to room temperature or gently warmed in the microwave for about 10 seconds—just enough to soften the custard and caramel without melting everything away.
FAQs
What kind of chai tea works best in the custard?
Any robust chai blend will do the trick—look for one with hints of cardamom, ginger, and cinnamon. If you prefer loose-leaf tea, just use the equivalent amount in a tea infuser for even deeper, bolder flavor.
Can I make Chai Caramel Custard Buns dairy-free?
Absolutely! Substitute your favorite plant-based milk and butter alternatives in both the dough and custard. For the caramel, use coconut cream or a dairy-free creamer and vegan butter—the results will still be delicious and just as indulgent.
Why do my buns sometimes turn out dense?
Check your yeast: it should bubble and froth when mixed with warm milk. Also, be sure not to add too much flour, and knead the dough thoroughly until elastic. Give the dough enough time and warmth to rise properly; this ensures your Chai Caramel Custard Buns come out light and pillowy every time!
Can I make the custard and caramel ahead of time?
Yes! The chai custard and caramel can both be made up to 2 days in advance. Store the custard covered in the fridge and the caramel in a sealed jar at room temperature. Give custard a good stir before using, and gently warm the caramel if it’s too thick to pour.
Do I have to use a stand mixer for the dough?
Not at all—these buns were designed to be friendly to every kitchen. Kneading the dough by hand works perfectly; just be prepared for a little arm workout. What matters most is getting a smooth, elastic dough, regardless of your tools!
Final Thoughts
There’s nothing quite like the first bite of Chai Caramel Custard Buns—the creamy filling, fragrant spices, and glossy caramel make them truly unforgettable. Don’t be surprised if these become your newest tradition for chilly mornings or special celebrations. Gather your ingredients, roll up your sleeves, and treat yourself and your loved ones to these bakery-style beauties. Happy baking!
PrintChai Caramel Custard Buns Recipe
Indulge in these Chai Caramel Custard Buns—pillowy soft brioche buns rolled in cinnamon sugar, filled with a silky chai-spiced custard, and finished with a golden puddle of fragrant chai caramel. This bakery-inspired treat combines cozy chai spices with lush creamy textures, making it perfect for brunch, dessert, or a festive snack.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 buns 1x
- Category: Desserts
- Method: Baking
- Cuisine: Fusion, Indian-inspired, Bakery
- Diet: Vegetarian
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
Instructions
- Make the Dough: In a large bowl, combine the warm milk and yeast. Let it sit until foamy, about 5 minutes. Add flour, sugar, salt, egg, and softened butter. Mix and knead for about 10 minutes until you have a smooth, elastic dough. Cover with a towel and let rise in a warm spot until doubled in size, about 1 hour.
- 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 on a parchment-lined baking sheet, spaced apart. Cover and let rise again until puffy, about 30 minutes. Preheat your oven to 350°F (175°C). Bake for 15–18 minutes, 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 for 10 minutes. Remove tea bags, squeezing them gently. In a separate bowl, whisk 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. 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 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 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 finish.
- Serve: Let buns chill for 15 minutes to set the filling, or enjoy slightly warm for a gooey, comforting treat.
Notes
- The custard and caramel can be made a day ahead and stored separately in the fridge.
- To reheat, gently warm the buns in the microwave or oven but add the caramel just before serving.
- Try different spice blends in the caramel for a unique twist—add a pinch of black pepper or allspice for even more depth.
- For a richer dough, swap in a tablespoon or two of cream for some of the milk.
Nutrition
- Serving Size: 1 bun
- Calories: 320
- Sugar: 22g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg