20-Min Polish Custard Buns
Crispy-bottomed yeast buns with sweet vanilla custard filling, baked until golden. A Polish bakery classic that tastes like you spent hours proofing dough—but doesn't.
- Total time
- 20 min
- Servings
- 4
- Calories
- 310
- Protein
- 5g
cozycomfortpolishvegetarianfluffycrispysoftweeknight
Ingredients
- 1 sheet (8–10 oz) refrigerated puff pastry or crescent roll dough
- 1 box (3.4 oz) instant vanilla pudding mix
- 1.25 cup whole milk
- 2 tbsp granulated sugar
- 1 whole egg yolk
- 2 tbsp butter, melted
Instructions
- 1
Whisk pudding mix into milk until thick, ~2 minutes. Let sit 1 minute to set.
- 2
Cut pastry into 4 equal rectangles. Spread 3 tbsp custard down the center of each.
- 3
Roll each rectangle tightly around the filling, sealing the seam with a pinch.
- 4
Place seam-side down on a parchment-lined sheet pan, spacing 2 inches apart.
- 5
Brush tops with melted butter. Sprinkle sugar over each bun.
- 6
Bake at 400°F for 12–14 minutes until deep golden and bottoms are crispy.
Tools you’ll need
- medium bowl
- whisk
- sheet pan
- parchment paper
- pastry brush
- oven
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