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Chai Caramel Custard Buns Recipe

Chai Caramel Custard Buns Recipe
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4.5 from 41 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://yumfoodusa.com/chai-caramel-custard-buns-recipe/