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🍞 Soft & Fluffy Pumpkin Sourdough Milk Bread with Fresh Custard Filling | Homemade Buns Recipe 📋 Description / Recipe 🥯 Makes 8 buns (~70–72g each) ⏳ One proofing until double rise, surface soft and jiggly 🔥 Bake at 190°C (375°F) for 13–15 minutes 1️⃣ Stiff Starter (Prepare before main dough) Ingredients: 30g starter 90g flour 40g water 15g sugar Instructions: ➡️ Mix all ingredients and proof until tripled in size. ❄️ Refrigerate at least 4 hours or overnight before use. 2️⃣ Main Dough Ingredients: 195g bread flour 160g stiff starter (proofed) 50g fresh milk 30g egg 20g whipping cream 100g steamed pumpkin, mashed 25g sugar 40g unsalted butter 10g milk powder 1/4 tsp salt Instructions: ➡️ Combine all ingredients except butter, knead until smooth and elastic. ➡️ Add butter, knead until windowpane stage. ➡️ Divide dough into 8 equal parts (~70–72g each), shape as desired. ⏳ Let the dough rise until doubled in size, surface soft, smooth and jiggly. 🔥 Bake at 190°C (375°F) for 13–15 minutes until golden brown. 3️⃣ Pumpkin Custard Filling Ingredients: 180g steamed pumpkin 170g milk 50g whipping cream 2 egg yolks 13g cornstarch 25g butter ⚠️ Note: Add the butter after removing the custard from the heat. This helps prevent the custard from breaking and keeps it smooth and creamy. 🥄 Beat 2 egg yolks lightly with a small portion of milk. 🔄 Blend pumpkin with the remaining milk and whipping cream until smooth. Strain to remove lumps. 🔄 Mix pumpkin mixture with egg yolks and cornstarch thoroughly. 🔥 Cook over medium heat, stirring constantly until thickened. 🔥 Remove from heat, while still hot, add butter and stir until melted completely. ❄️ Let cool to room temperature, transfer to a piping bag. ❄️ Cover and refrigerate the piping bag in the fridge for at least 2 hours or overnight before use. #PumpkinBread #SourdoughMilkBread #CustardFilling #HomemadeBread #BakingRecipe #SoftBread #PumpkinRecipe #FreshCustard #BreadLovers