I saw this Nutella custard dessert bao bun on my feed for the 14th time today and finally cracked. The algorithm had me cornered—that slow-motion pour of warm Nutella custard splitting a pillowy white bun, dusted with snow-like powdered sugar. I gave in to the hype, frame by frame. Reality check: my first batch looked like sad, deflated clouds. But after three tries? The money shot—that glossy, golden custard spilling over the edge—was worth the flour war in my kitchen. Yet I had to ask: does it taste as good as it looks, or is it just good lighting?
Soft Pillowy Nutella Custard Dessert Bao Buns
These pillowy dessert bao buns filled with warm Nutella custard and dusted with powdered sugar are the sweetest, most viral National Bao Day twist taking over every food video right now.
Ingredients
- 250g all-purpose flour
- 3g active dry yeast
- 30g granulated sugar
- 120ml warm milk
- 15ml vegetable oil
- Pinch of salt
- 200ml whole milk
- 2 large egg yolks
- 40g granulated sugar
- 15g cornstarch
- 3 tablespoons Nutella
- 1/2 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- 1. In a small bowl, whisk together warm milk and 30g sugar. Sprinkle yeast on top and let sit for 5-10 minutes until frothy.
- 2. In a large bowl, combine flour and salt. Add yeast mixture and vegetable oil. Mix until a dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
- 3. Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- 4. Meanwhile, prepare the custard: In a medium saucepan, whisk together milk, egg yolks, 40g sugar, and cornstarch until smooth. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Remove from heat and stir in Nutella and vanilla until smooth. Transfer to a bowl, cover with plastic wrap directly on surface, and let cool to room temperature. Refrigerate if not using immediately.
- 5. Punch down the risen dough and divide into 8 equal pieces. Roll each piece into a circle about 4 inches in diameter, keeping edges slightly thinner than center.
- 6. Place about 1 tablespoon of Nutella custard in the center of each circle. Gather edges and pinch to seal. Place seam-side down on small parchment squares.
- 7. Arrange bao in a steamer basket, leaving space between them. Cover and let rest for 15 minutes.
- 8. Steam over simmering water for 12-15 minutes. Do not open lid during steaming. Remove from heat and let sit for 2 minutes before uncovering.
- 9. Dust with powdered sugar and serve warm.
Details
Pillowy bao buns filled with warm Nutella custard.
Nutrition Facts (per serving)
| Calories | 240 kcal |
| Protein | 6 g |
| Carbs | 35 g |
| Fat | 10 g |
Notes
The custard can be made a day ahead and refrigerated. Reheat gently before filling. For a richer flavor, substitute 2 tablespoons of milk in the custard with heavy cream.
Why This Dish Is Taking Over Your Feed
The visual hook is obvious: that first tear into a soft bao reveals a river of molten Nutella custard. It’s a cross-section that screams ‘like and save.’ But beyond the aesthetics, this dessert actually works. The custard is rich but not cloying—thanks to the cornstarch stability and the vanilla cutting the Nutella sweetness. The bao itself is pillowy, almost cloud-like, offering a neutral canvas for the chocolate lava. It’s a dessert that delivers on both the scroll-stopping moment and the actual eating experience. For a deeper dive into custard-based sweets, check out Classic Italian Tiramisu—a different kind of creamy triumph.
The Perfect Occasion for This Recipe
Make this when you want to flex your pastry skills without actually ‘baking.’ It’s the ultimate brunch flex—serve these warm on a wooden board, powdered sugar cloud still settling, and watch your friends’ eyes widen. The social payoff is real: that first spoonful breaking through the bun is pure content gold. For a camera-ready tip, use a fine-mesh sieve for the powdered sugar—it creates that ethereal dust cloud that reads ‘professional’ even if your kitchen looks like a crime scene. (No link provided for the external tip due to missing source, but trust the sieve.)
Frequently Asked Questions
Does the custard actually look as glossy as the videos?
Only if you whisk the cornstarch mixture constantly over medium heat. A single second of distraction and you’ll get lumpy, matte custard that photographs like cement. Keep it glossy by pulling it off the heat the moment it thickens.
Can I use microwave for the custard?
Technically yes, but you’ll risk scrambled eggs. Stovetop gives you control over the texture—plus, that ‘pour shot’ of smooth custard is way more satisfying when it’s not a lumpy mess.
How do I get the bao to stay fluffy after filling?
Steam the buns on parchment squares, then let them cool slightly before piping in the custard. If you fill them hot, the steam turns the interior into a sad, sticky paste. Patience.
Is Nutella necessary or can I sub another spread?
Nutella works because it melts into the custard seamlessly, giving that iconic hazelnut-chocolate hit. Swap for Biscoff or peanut butter, but know you’ll lose the viral ‘Nutella pull’ factor.
Conclusion
Final verdict: Keep it. This dessert is a visual stunner and actually tastes like a warm, upgraded Nutella doughnut—minus the deep fryer mess. The cross-section will stop thumbs, and the flavor will stop conversations. Just be ready to wash custard off your ceiling. For another cozy, fruit-forward dessert that’s equally post-worthy, try Easy Homemade Apple Crisp Recipe. Scroll on, but make these first.
