Ingredients:
250g AP flour
200g Bread flour
200g water
50g pasta madre ( refreshed 2 times every 3 hours at 30C)
1 egg
1 egg yolk
40g sugar
40g butter
9g salt
80g custard ( recipe below)
3g dry instant yeast
Custard:
40g yolk
30g sugar
10g corn starch
80g milk
40g heavy whipping cream
Sweet Dough:
- In a large mixing bowl, combine both the all-purpose and bread flours.
- Add the refreshed pasta madre and mix slightly.
- Pour in the water, egg, egg yolk, sugar, softened butter, salt, and dry instant yeast. Mix until a cohesive dough forms.
- Knead the dough for about 10 minutes until it is smooth and elastic.
- Cover the dough and let it rise in a warm place until it doubles in size, which should take about 1 to 1.5 hours.
- Once risen, knead the dough lightly to deflate it and incorporate 80g of custard into the dough, mixing until evenly distributed.
- Divide the dough into desired portion sizes and shape as required.
- Let the shaped dough proof again until puffy and nearly doubled, which may take about 45 minutes to 1 hour.
- Preheat your oven to 180°C (356°F).
- Bake for about 20-25 minutes or until the tops are golden brown.
- Remove from the oven and let cool on a wire rack.
Custard:
- In a bowl, whisk together the egg yolks and sugar until light and fluffy.
- Add the corn starch and mix until smooth.
- In a saucepan, heat the milk and heavy whipping cream until just before boiling.
- Slowly pour the heated milk and cream into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously until the custard thickens.
- Once thickened, remove from heat and let cool to room temperature. If not using immediately, cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming, and refrigerate.
Remember to adjust the baking times based on the size and shape of the dough portions you choose. Enjoy your homemade sweet dough pastries with custard!