85ml water
350ml whole milk, divided into 85ml for starter, 250ml for dough and 1 tablespoon to glaze
630g white flour
100g sugar
2 teaspoons salt
2 tablespoons active dried yeast
3 organic eggs
120g butter, melted
600ml whole milk
100g peanut butter
6 organic eggs
50g sugar
1 dessertspoon cornflour
1⁄4 teaspoon sea salt
roasted salted peanuts, to serve


1.To make the starter for the buns, combine the water and 85ml milk with 30g flour in a small saucepan on a low heat, whisking until it thickens.
2.When you run a spoon through it should leave a line on the bottom of the saucepan.
3.Transfer to a bowl, cover and cool in the fridge.
4.In a bowl, whisk together the remaining dry ingredients.
5.In another bowl, combine 250ml milk, 2 eggs, the butter and the cooled starter.
6.Pour this mixture into the dry ingredients and mix.
7.Once combined, knead for 15 minutes.
8.The dough is quite wet, so we’d recommend using a stand mixer, however we did it by hand.
9.Place the kneaded dough in a greased bowl to rise for about an hour in a warm place.
10.Once risen, tip the dough onto a clean bench and divide into 12 equal pieces.
11.Form each piece into a round shape, rolling in a circular motion under your hand.
12.Grease a baking dish and position the balls of dough evenly inside it.
13.Cover and leave to rise again for about 40 minutes. Heat the oven to 180°C fan bake.
14.Whisk the remaining 1 tablespoon of milk with the remaining egg and brush the tops of the buns.
15.Cook for 20 minutes, or until golden brown.
16.To make the custard, heat the milk and peanut butter in a saucepan, gently stirring, until just below a simmer.
17.Whisk the eggs, sugar and cornflour in a bowl.
18.While whisking, gently pour the hot milk into the egg mixture then return the entire mixture back to the saucepan on a low-medium heat.
19.Whisk continuously until it becomes thick, which should only take a few minutes at most.
20.Serve the custard with the buns and a sprinkling of roasted salted peanuts.

Recipes, food styling, food photography & styling Jane Lyons & Will Bowman

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