Salted Egg Custard Lava Bun
Soft, pillowy buns with a molten salted egg yolk center—salty, rich, and utterly addictive. Baked on a sheet pan in under 20 minutes using store-bought dough.
- Total time
- 18 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
- 1 lb (454g) store-bought plain dough (pizza dough or brioche), room temperature
- 4 whole salted egg yolks, canned or fresh
- 1 whole egg, beaten
- 2 tbsp salted butter, softened
- 1 tbsp white sesame seeds
- 1 tbsp milk or water (for egg wash)
Instructions
- 1
Divide dough into 4 equal pieces. Roll each into a ball, then flatten into a 3-inch disk.
- 2
Place a salted egg yolk in the center of each disk. Fold edges up and pinch to seal; shape into a ball.
- 3
Mix beaten egg with milk. Place buns seam-side down on a sheet pan lined with parchment. Brush with egg wash.
- 4
Sprinkle sesame seeds on top. Let rest 5 minutes at room temperature.
- 5
Bake at 400°F for 12–14 minutes until golden brown and buns sound hollow when tapped.
- 6
Brush warm buns with softened butter. Serve immediately while yolks are still warm and molten.
Tools you’ll need
- sheet pan
- parchment paper
- small bowl (for egg wash)
- pastry brush
- oven (preheated to 400°F)
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