Vanilla Custard

Fresh, tangy passion fruit pulp contrasts with homemade creamy egg custard

Ingredients

• 1 cup full cream milk
• 1/4 cup canola oil
• 1/4 cup white sugar
• 2 1/4 tsp active dry yeast
• 2 1/4 cup plain flour
• 1/4 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 1/2 tsp salt

Filling

• 1 egg yolks
• 1 tbs unsalted butter
• 1 tbs cornflour
• 3/4 cup extra light thickened cream
• 2 tbs caster sugar
• 1 tsp vanilla extract
• 2 tbs fresh passion fruit pulp

Passion fruit icing

• 45 g icing sugar
• 1 tbs fresh passion fruit pulp

• Method

  • STEP 1Place a rack in the centre of your oven and preheat to 190C. Grease a 20 x 20cm square baking pan.
  • STEP 2To prepare custard filling: In small heavy-based saucepan, whisk egg yolk, butter, cornflour, cream, and sugar. Cook over a medium heat and keep stirring until mixture is smooth and thick.
  • STEP 3Remove from heat, and stir in vanilla extract. Carefully cover surface of custard with plastic wrap (this will prevent a skin from forming) and set aside to cool. (Note: This will make more than you will need for the recipe).
  • STEP 4For the dough: Heat the milk, oil, and sugar in a large saucepan over medium heat to just below boiling. Set aside and let cool until just warm to the touch (about 40C). Sprinkle the yeast on top and let it sit on the milk for 1 minute.
  • STEP 5Add 2 cups of the flour directly to the saucepan with dough. Stir until just combined, then cover with saucepan lid (or a piece of plastic wrap if your pan doesn’t have a lid), and set aside in a relatively warm place for 1 hour.
  • STEP 6Check the dough after 30 minutes to ensure that it’s rising well. If the dough hasn’t risen at all, you may want to start over. After 1 hour, remove the lid and add the baking powder, baking soda, salt, and the remaining ¼ cup flour. Stir thoroughly to combine.
  • STEP 7To assemble the rolls, remove the dough from the pan. Knead quickly to create a smooth ball and then, on a floured surface, roll the dough into a 25 x 35cm rectangle (have a ruler on hand to check). The dough should be rolled fairly thin. Spread evenly with ½ cup of the custard and top with the passionfruit pulp.
  • STEP 8Now, starting at the long edge, roll the rectangle tightly, finishing seam side down. Tuck in the ends if they’re particularly loose and floppy. Slice the dough into 8 equal slices and arrange in prepared pan. Allow rolls to rest for 15 minutes.
  • STEP 9Place in the oven and bake for 20 to 22 minutes, or until the rolls are bubbling and golden brown.
  • STEP 10While the rolls are baking, make the icing by whisking together sifted icing sugar mixture and passionfruit pulp.
  • STEP 11Remove baked rolls from the oven. Allow to rest for 10 minutes then using a fork, drizzle the icing over the rolls. Serve warm.

  Notes

  Inspired by the Thermomix recipe community and adapted heavily from Joy the Baker.