Custard rolls: step by step 🍩 recipe with photo

Kitchen appliances and utensils: hob, pan, measuring cup, mixer, rolling pin, sieve, whisk, pastry knife.

Ingredients

We heat 200 ml of milk to a temperature of 37-38 degrees (do not make it too hot). Add to it 7 g of dry yeast, one tablespoon of sugar (25 g). Mix thoroughly with a whisk.
There we add 3 tablespoons of sifted wheat flour and beat with a whisk until a homogeneous mass is formed.
We cover the container with the resulting yeast mixture with cling film and leave it in a warm place for 15 minutes.
Meanwhile, in a separate container, beat one chicken egg with two tablespoons of sugar (50 g). There we add half a teaspoon of table salt, 10 grams of vanilla sugar. Beat with a submersible mixer until a homogeneous air mass is formed.
Add 20 ml of refined sunflower oil, 50 g of melted butter, mix thoroughly with a mixer.
We take the warm yeast mass from the warm place, mix it with the egg-cream mixture.
We begin to knead the dough. Gradually introduce wheat flour into the mixture and mix thoroughly with a spoon.
When the mixture thickens enough, we spread it on a work surface covered with flour. Knead the dough with your hands until a soft, elastic and tender mass is obtained.
We spread the resulting dough in a dry container and cover with cling film. We send to settle in a warm place for one hour. During this time, the mixture should rise well.

We break the chicken egg into the pan, pour 10 grams of vanilla sugar, 135 grams of granulated sugar, 60 grams of potato starch there. Carefully grind the ingredients with a whisk until a homogeneous consistency is obtained.
Pour 400 ml of milk in small portions while stirring with a whisk. The mass should be as homogeneous as possible, without lumps.
We send the pan with the resulting mixture to cook on the stove over low heat. The cream must be constantly stirred and cooked until thickened. We transfer the hot and ready custard to a clean and cold bowl so that it cools faster. It is necessary to wait for the cream to cool completely at room temperature.

We approach the dough into 8 identical parts by weight. You can do this using a kitchen scale, or by eye. From each resulting piece, it is necessary to form an even ball by rolling. We cover all the obtained balls with cling film directly on the working surface, and leave for 10 minutes.
After a while, we begin to form products: each ball is rolled into an oblong flat cake with a thickness of 2-3 mm. We spread a tablespoon of the cooled custard on the edge, wrap it once and pinch it tightly. On the remaining part of the cake we make small cuts (2-3 cm) not completely. We continue to wrap the bun to the edge.
We spread the formed products on a baking sheet lined with parchment with the seam down.Cover with a clean waffle towel and leave in a warm place for 10 minutes.
In a separate bowl, beat one chicken egg and grease the surface of the rolls with a pastry brush. We send products to bake in an oven preheated to 180 degrees for 25-30 minutes.
Decorate the finished baked goods with powdered sugar on top.