Fried Potato Buns Stuffing Custard


by: Elly

To make the buns, with the same recipe what I ever made. I love buns with mashed potato and no need bread improver. After that the dough milled thickness 1/2 cm. Fried and will swell. For stuffing, you give thick custard. Simple right. Good for tea time or breakfast.


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serves: 30

300 ml all purpose flour.

1 tsp yeast.

150 gr steamed potato, mashed.

50 gr sugar.

1 egg.

1/2 tsp salt.

2 tbsp vegetble oil.

Fresh milk is required.

Oil for frying.

Ingredients Custard :

300 ml fresh milk.

1 tbsp corn starch.

1 yolk.

2 tbsp sugar.

pinch A of salt

Nutrition Facts
Fried Potato Buns Stuffing Custard

Servings Per Recipe: 30

Amount per Serving

Calories: 873

  • Total Fat: 2.9 g
  •     Saturated Fat: 1.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 14.3 mg
  • Sodium: 121.6 mg
  • Total Carbs: 193.3 g
  •     Dietary Fiber: 23.6 g
  •     Sugars: 10.9 g
  • Protein: 23 g

how is this calculated?

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1.  Mix flour, yeast, salt, sugar and potato until combine evenly.

2.  Pour fresh milk gradually and knead the dough until smooth and no sticky.

3.  Shape round and put on the bowl and cover with wet cloth. Set aside for 1 hour to get double volume than before.

4.  Knead again until air inside the dough runs out.

5.  Take a little the dough and milled thickness 1/2 cm, cut with cookies cutter. Fry until golden brown.

6.  Prepare Custard : Mix fresh milk, sugar, and salt. Mix yolk and corn starch with 50 ml fresh milk until combine evenly, no clot and pour into milk. Stir until combine evely.

7.  Put on the flame and stir until thick and bubbling. Turn off the flame and let it cold in room temperature.

8.  Take the fried buns and stuffed with custard. Do it to all of buns.

9.  Ready to be served.

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