Mabhanzi Variation- Custard Buns

This week  have been feeling quite adventurous with the lovely buns. Yesterday I made them with curry and chutney- recipe to follow, and today i made the with custard powder. They came out so soft and fluffy- this will surely be a keeper.

The recipe is pretty much a variation of the Sweet Zimbabwe Buns

You will need

  • 1 3/4 teaspoon fast action yeast
  • 300g plain flour mixed with 50g custard powder PLUS 100g Plain flour
  • 50g butter/ margarine
  • 1 egg
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 tablespoons milk powder
  • 225ml water
  • Yellow food colouring (optional)

For the Glaze
2 tablespoons Sugar
2 tablespoons Water


  1. If you have a bread machine, put all ingredients in the order specified by manufacturer and use the “dough” setting on your machine. When the dough is ready, go to step 8
  2. If doing it by hand,melt butter in a small saucepan. Add water. You want this mixture to be blood temperature (warm to the touch not hot)
  3. In a separate bowl mix together 350g flour, sugar, salt, yeast and milk powder.
  4. Make a well in the centre and add in the egg and water/ butter mixture, food colouring.  Stir well using a wooden spoon
  5. Flour the wok surface using the remaining 100g of flour and knead until smooth (roughly 15 minutes- really good work out!!!)
  6. When the dough is nice, smooth and elastic you know the gluten is developed
  7. Place the dough in a bowl and cover loosely with cling film or a wet tea towel. This prevents your dough drying up. Leave the dough to rise until it has doubled in size (roughly an hour)
  8. In the mean time, line a swissroll tin with baking parchment
  9. When the dough is ready, lightly flour your work surface and knock the air out
  10. Divide the dough into 12 equal portions (TIP- I use a knife to slice the dough into 2 equal halves, divide each half into 2 (giving 4 equal portions) then divide each quarter further into 3. This results in 12 evenly sized buns)
  11. Arrange the dough in the pan spaced out evenly
  12. Cover loosely with greased clingfilm and let rise for 30 to 40 minutes
  13. Bake in a preheated oven (200 °C Fan/ 220°C Conventional) for 15 minutes

To make the glaze, mix sugar and water in a microwave safe bowl and heat for 20 seconds in the microwave (alternatively you can do this in a saucepan on the hob)
When the buns are cooked remove from the oven and brush with glaze
NB: If you are using a bread machine to make the dour remember to put all the flour (450g)

0 thoughts on “Mabhanzi Variation- Custard Buns”

  1. we are so in love with the custard buns. thanks for the advice to buy a bread maker, am loving it, i have overcome the fear of kneading.

  2. Thanks Fiso, this recipe is awesome tried it after trying original mabhanzi and it came out perfect. Definately a keeper.

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