Vanilla Custard Filled Bread
Lunch • Singapore
How to Make Vanilla Custard Filled Bread (Traditional & Healthy Version)
Vanilla Custard Filled Bread is a beloved treat found in many Singapore kopitiams and bakeries. Soft, fluffy bread encasing a rich yet light vanilla custard makes this snack a popular choice for breakfast or lunch on the go. Rooted in Singapore's vibrant hawker culture, this bread reflects the city’s penchant for fusion, blending classic European-style baking with local tastes. The gentle sweetness and creamy filling are reminiscent of nostalgic childhood snacks enjoyed with a hot cup of kopi or teh. In Singapore, you’ll often spot custard buns alongside other classic bakes in hawker centres, especially in the morning rush. This health-conscious version uses lower-fat dairy, less sugar, and wholemeal flour for a nutritious twist, making it a guilt-free pleasure for bread lovers. The custard’s aromatic vanilla notes and silky texture create a comforting bite, while the bread’s pillowy crumb offers a satisfying base — perfect for anyone looking to experience a true Singaporean fusion delight.
Ingredients(for 1 large custard-filled bun)
- 1 cup Wholemeal bread flour (Choose local brands for authenticity)
- 1 tsp Instant yeast
- 1/2 cup Low-fat milk
- 2 tbsp Caster sugar (Use less for lower sugar)
- 1/4 tsp Salt
- 1 tbsp Vegetable oil (Can use canola oil)
- 1 Egg (For custard)
- 1 tbsp Cornstarch (For thickening custard)
- 1 tsp Vanilla essence (Pure vanilla for best flavour)
- 1/2 cup Low-fat milk (for custard)
Instructions
- 1
In a large bowl, mix wholemeal bread flour, instant yeast, sugar, and salt. Add low-fat milk and oil, knead until a smooth dough forms (about 8 minutes).
8 minutes
Knead until dough is elastic for fluffier bread.
- 2
Cover the dough and let it proof in a warm spot until doubled in size.
30 minutes
Proof in a switched-off oven with the light on for consistent warmth.
- 3
While dough is rising, make the custard. In a small pot, whisk egg, sugar, cornstarch, and low-fat milk until smooth. Cook over low heat, stirring constantly, until thickened. Remove from heat and stir in vanilla essence. Let cool.
8 minutes
Keep stirring to prevent lumps and ensure silky custard.
- 4
Punch down the dough and divide into two. Flatten each piece, place a spoonful of cooled custard in the centre, and seal tightly.
5 minutes
Pinch seams well to avoid custard leakage during baking.
Why This Dish is Healthy
Compared to traditional custard buns, this recipe is healthier due to wholemeal flour, which increases fiber and nutrients, and low-fat dairy, which reduces overall fat content. The moderate portion size and natural sweetness make it a delightful treat that fits well into a balanced diet. By using less sugar and oil, it supports calorie control without sacrificing authentic kopitiam flavours, making it ideal for those monitoring weight or seeking a wholesome snack.
This Vanilla Custard Filled Bread uses wholemeal flour for added dietary fiber, supporting digestive health and keeping you full longer. The use of low-fat milk and reduced sugar helps keep calories and saturated fat in check, while eggs provide quality protein and essential B vitamins. Cornstarch thickens the custard without needing extra fat, making this a lighter alternative to traditional recipes. Enjoy a balanced mix of carbohydrates, some protein, and lower fat, making it suitable for a health-conscious Singaporean diet.
Pro Tips
- 💡Tip 1: Use fresh yeast for best bread rise and soft texture.
- 💡Tip 2: Chill the custard before filling to prevent runny buns.
- 💡Tip 3: Brush buns with a little milk before baking for a shiny crust.
Storage & Serving
Store in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate for up to 3 days and reheat gently before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
