#Bun_dough:

Put all main dough ingredients (except butter) in a bowl of a stand mixer and knead for 4 - 5 minutes or till the dough comes together. Add in the butter and continue kneading for another 5-6 minutes.

Let it rise in a warm place for 2-3 hours or until double in size in a large greased bowl, covered with cling film or a damp kitchen towel.

#Shaping_the_dough:

When the dough has doubled in size, turn it out onto a lightly floured surface.
Slightly flatten it with gentle hands. Use a bench scraper to divide the dough into 12 equal parts. I suggest don’t pull off the dough ball to make portions, rather cut it. Try your best to keep the smoothness alive. The less you fidget better it will be.

Use a balloon whisk to whisk the chilled vanilla custard and then spoon into the indents to fill. Making sure not to overfill them as the custard might flow over the bun while baking. Brush the sides of each bun with some milk.
Let it rest for another 60 minutes in a warm place to rise.
Bake at 180* C for 10-15 minutes.
As you take the buns out of the oven brush some melted butter on the top and transfer onto a wire rack to cool. Enjoy with tea or coffee! ☕