Apple & Custard Scroll Tea Bun


With my tail between my legs, having lost to my friend at the Easter Show (again), I decided to take my buns and teach them a lesson with the a slop of apple and custard. And the result was, well, damn scrumptious.
 Ingredients
My Hot cross bun dough
Creme Patissiere
1 1/4 cups (300 ml) milk
1/2 vanilla bean, split lengthwise
3 large egg yolks
1/4 cup (50 grams) granulated white sugar
1/8 cup (20 grams) all purpose flour
2.5 tablespoons (20 grams) cornstarch
Stewed Apple
2 granny smith apples, peeled and diced into 1cm pieces.
Sugar to taste
Squeeze of 1 lemon
2-3 tablespoons of water, just to prevent burning
Method
Creme Patissiere
·         Mix sugar and egg yolks.
·         Sift the flour and cornstarch and combine thoroughly with the egg mixture.
·         Heat the milk and split vanilla bean until boiling. Remove from heat.
·         Add milk slowly to egg mixture, whisking constantly. Pour through a strainer.
·         Scrape vanilla bean seeds egg mixture & throw out the pod.
·         Cook mixture over medium heat until boiling, whisking constantly. 
·         When it boils, whisk constantly until it becomes very thick (this won’t take more than a minute or so).
·         Remove from heat, cover the surface with plastic wrap and cool.
Stewed Apple
·         Add all ingredients into a small saucepan and put on medium heat with a lid on.
·         Cook until soft. If the mixture is watery, take the lid off and evaporate.
·         Cool
  1. Instead of rolling the dough into balls, roll it out flat into a rectangle shape.
  2. Spread custard and apple on the top of the dough.
  3. Roll the rectangle of dough up into a long scroll.
  4. Cut with a very sharp knife into 1.5 inch wide slices (warning: this can get messy if your knife isn’t razor sharp)
  5. Position the scrolls/slices next to each other in a greased baking tray. Try to position them into a circular shape.
  6. Allow to rise in a warm place with a damp cloth covering the mess of dough, custard and apple.
  7. Bake in the oven on 200 degrees Celsius, for about 30 mins – this can vary depending on how how hot or cold your oven runs, so keep an eye on them after about 25 mins.
  8. While they’re baking – make the glaze. Same recipe as my hot cross bun glaze.
  9. Brush on the glaze while the bun is hot, but remember to remove from the tin first. Otherwise you’ll be in a sticky mess.