Made with these products Rhodes Quality Products
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Strawberry Jam and Custard Buns
Prep +45 mins
Cooking 30 mins

Sweet and delicious buns which require a little effort but which are perfect for after school or as a lunch box treat.


  • Dough
  • 330 ml (1 ⅓ cups) milk
  • 100 ml (⅓ cup + 4 tsp) butter
  • 1 x 10g packet dried yeast
  • 5 ml (1 tsp) salt
  • 5 ml (1 tsp) sugar
  • 600 g (4 ¾ cups) cake flour
  • Filling
  • 125 ml (½ cup) Rhodes Quality Strawberry Jam
  • 5 ml (1 tsp) ground cinnamon
  • 30 ml (2 Tbsp) brown sugar
  • Custard
  • 45 ml (3 Tbsp) Hinds Vanilla Custard Powder
  • 45 ml (3 Tbsp) sugar
  • 500 ml (2 cups) milk, divided
  • Egg Wash
  • 1 egg yolk
  • 30 ml (2 Tbsp) water


  1. To prepare the custard, mix the Hinds Vanilla Custard powder, sugar and 125 ml (½ cup) of the milk together. 
  2. Bring the remaining milk to a boil in a saucepan. 
  3. Pour the custard mix into the boiling milk, stirring well until thickened. 
  4. Remove from the heat and cool. 
  5. To make the dough, place the milk and the butter into a small saucepan. 
  6. Heat gently until the butter is melted. 
  7. Remove from the heat, pour into a bowl and cool to lukewarm. 
  8. Add the yeast, salt and sugar and stir well. 
  9. Leave to stand until the yeast blooms. 
  10. Place the cake flour into a large bowl. 
  11. Add the yeast mixture and form into a soft dough. 
  12. Knead for about 10 minutes, until smooth and elastic. 
  13. Place the dough into a lightly floured bowl, cover with a damp cloth and prove until doubled in size. 
  14. Knock the dough down and on a lightly floured surface, roll the dough out into a large rectangle. 
  15. Gently warm the Rhodes Quality Strawberry Jam and brush all over right to the edges of the dough. 
  16. Mix together the brown sugar and cinnamon and sprinkle over the Strawberry Jam. 
  17. Roll the dough up into a log from the long side and pinch the seam to secure. 
  18. Using a sharp knife, cut the log crosswise into 12 equal size buns.  
  19. Place the buns between onto a baking sheet that has been lined with baking paper, cover with a tea towel, and leave to rise until double in size. 
  20. Spoon a teaspoonful of custard on to the top of each bun. 
  21. Mix together the egg yolk and the water and brush gently over the top of the buns. 
  22. Bake the buns in an oven that has been preheated to 180 ºC for 12 -15 minutes or until the buns are well risen and golden.


Makes 12


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