Makes: 16 buns
P uddingbroodjes, translated to English as Custard-filled buns, are a typical Dutch sweet roll you often see at bakeries in the Netherlands.
I tried to recreate this childhood favorite of mine, and they turned out just as delicious as I remember. I used my "Soft Bakery Buns" recipe, sliced each bun in the middle (not all the way through), and then filled each bun with Crème Pâtissière. To finish, I lightly dusted the top with confectioners' sugar.
These buns are on my top 3 list of favorite buns; I hope you love them as much as I do.
Before you start
This post is for subscribers only