Custard buns

Start with the dough. In 500 ml of warm milk, dissolve 12g of dried yeast, 2 tablespoons of sugar and 4-6 tablespoons of flour. Mix everything and place it in a warm place for 30 minutes, until the volume increases 1.5-2 times.

Mix 100g of melted butter with 70ml of vegetable oil.

When the dough grows, add 2 eggs, 100 grams of sugar, 1-2 grams of salt and a mixture of oils. Mix the liquid dough.

Gradually add sieved flour (approx. 1 kg) to the dough and knead until it stops sticking to the hands. Cover the ready dough with a film and put it away in a warm place for 1 hour.

Now you have to make some custard. In a pot or bowl, mix 500 ml of cream of any fat content (we have 35%) or milk, 100-120 grams of starch or flour (flour is more stable and will not allow the cream to leak out), 100-150 grams of sugar (to taste), 2 eggs, vanilla and lemon zest. Put on a slow fire and brew until thick. Cover the cream with a film to prevent it from forming and remove it from the cool place.

When the dough is ready, place it on the working surface and divide into 22-24 pieces. Roll them into balls and let them rest for 10-15 minutes under the film.

Dust the work surface with flour and roll out the layer 0.5-1 cm thick.

Put the cream or jam on the edge . Close the filling with the edge of the dough to prevent it from leaking out. Cut the middle of the remaining dough in several places (as in the photo) and wrap the bagel.

Place the bagels on a baking sheet covered with parchment paper and let stand for about 15-20 minutes. Then grease the bagels with a mixture of 1 egg and milk (for a beautiful glossy color) and put in a preheated oven to 350°F for 15 minutes.

Enjoy your meal!