Ingredients:

  • 1 ½ cups (190g) all-purpose flour, plus more for dusting
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon (2.5ml) salt
  • ½ teaspoon (2.5ml) instant dry yeast
  • ½ cup (120ml) whole milk, warmed to lukewarm (105-115°F/40-46°C)
  • ¼ cup (60ml) unsalted butter, melted and cooled slightly
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • 1 ½ cups (360ml) whole milk
  • ⅓ cup (65g) granulated sugar
  • ¼ cup (30g) cornstarch
  • Pinch of salt
  • 2 large egg yolks
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • 1 teaspoon (5ml) vanilla extract
  • Sanding sugar or powdered sugar for dusting (optional)

Instructions:

  1. Combine dry ingredients (flour, sugar, salt, yeast). Add warm milk, melted butter, egg, and vanilla. Mix until a shaggy dough forms. Knead (either by hand or with a dough hook) until smooth and elastic. Form into a ball, cover, and chill for at least 30 minutes (or up to 2 hours).
  2. In a saucepan, whisk together milk, sugar, cornstarch, and salt. Whisk in egg yolks until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer. Remove from heat and stir in butter and vanilla extract until smooth. Cover with plastic wrap directly on the surface to prevent a skin from forming; set aside to cool slightly.
  3. Preheat oven to 375°F (190°C). Grease the muffin tin. Divide the dough into 12 equal portions. Roll each portion into a ball and press it into the bottom and up the sides of each muffin cup. Spoon the custard filling evenly into each dough-lined cup. Bake for 20-25 minutes, or until the crust is golden brown and the custard is set (it should be slightly jiggly, but not liquidy).
  4. Let the mini kuchen cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Dust with sanding sugar or powdered sugar before serving (optional).