Raspberry custard buns are soft, fluffy pastries filled with a rich, creamy custard and topped with fresh, juicy raspberries. These delicious buns are the perfect balance of sweetness and tartness, making them an irresistible treat for breakfast, dessert, or an afternoon snack.
Why You’ll Love This Recipe
- Perfectly Soft and Fluffy: The dough is light, airy, and has just the right amount of chewiness.
- Rich and Creamy Custard Filling: A smooth vanilla custard adds a delightful contrast to the tart raspberries.
- Beautiful and Elegant: These buns look stunning on any dessert table or brunch spread.
- Customizable: Swap raspberries for other berries or add chocolate chips for extra indulgence.
- Make-Ahead Friendly: The dough and custard can be prepared in advance, making it easier to assemble later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough:
- All-purpose flour
- Granulated sugar
- Active dry yeast
- Warm milk
- Butter
- Egg
- Salt
For the Custard Filling:
- Egg yolks
- Granulated sugar
- Cornstarch
- Whole milk
- Vanilla extract
- Butter
For Topping:
- Fresh raspberries
- Powdered sugar (optional)
Directions
- Prepare the Dough:
- In a bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit until foamy.
- In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, butter, and egg.
- Knead the dough until smooth and elastic, then cover and let it rise until doubled in size.
- Make the Custard:
- In a saucepan, whisk egg yolks, sugar, and cornstarch. Slowly add warm milk while stirring.
- Cook over medium heat, stirring constantly until the custard thickens.
- Remove from heat, add vanilla extract and butter, then let it cool.
- Assemble the Buns:
- Roll out the dough and divide it into equal portions. Flatten each piece slightly and place on a baking sheet.
- Make an indentation in the center of each bun and fill it with custard.
- Add the Raspberries:
- Press a few fresh raspberries into the custard of each bun.
- Bake:
- Preheat the oven to 350°F (175°C).
- Bake the buns for 15-20 minutes, or until golden brown.
- Cool and Serve:
- Let the buns cool slightly before dusting with powdered sugar. Serve warm or at room temperature.
Servings and Timing
- Servings: Makes 12 buns
- Prep Time: 20 minutes
- Rising Time: 1 hour
- Cooking Time: 20 minutes
- Total Time: 1 hour 40 minutes
Variations
- Berry Mix: Use a combination of raspberries, blueberries, and blackberries for a mixed berry topping.
- Chocolate Custard: Replace the vanilla custard with a rich chocolate custard.
- Nutty Crunch: Sprinkle chopped almonds or hazelnuts over the custard before baking.
- Lemon Zest: Add lemon zest to the custard for a citrusy twist.
- Jam-Filled: Instead of fresh raspberries, use raspberry jam for a smoother filling.
Storage/Reheating
- Storage: Store leftover buns in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Reheating: Warm in the oven at 300°F (150°C) for 5-7 minutes or microwave for 15-20 seconds.
- Freezing: Wrap each bun individually and freeze for up to 2 months. Thaw at room temperature before reheating.
FAQs
How do I know when the dough is properly kneaded?
The dough should be smooth, elastic, and slightly tacky but not sticky. You can also do the “windowpane test” by stretching a small piece of dough; if it forms a thin translucent layer without tearing, it’s ready.
Can I make the custard ahead of time?
Yes, you can prepare the custard up to 2 days in advance and store it in the refrigerator. Cover it with plastic wrap to prevent a skin from forming.
Can I use instant yeast instead of active dry yeast?
Yes, if using instant yeast, you can mix it directly with the dry ingredients without proofing it in warm milk.
Can I use frozen raspberries?
Yes, but do not thaw them before use, as they may release too much liquid and affect the texture of the buns.
Why did my custard turn lumpy?
Lumpy custard can happen if the heat is too high or if it isn’t stirred continuously. To fix it, strain it through a fine-mesh sieve while still warm.
Can I use a different type of flour?
Bread flour can be used for a chewier texture, but all-purpose flour is best for soft buns. Avoid whole wheat flour, as it may make the buns denser.
How do I prevent my buns from becoming dry?
Make sure not to overbake them. Also, brushing the buns with melted butter after baking helps retain moisture.
Can I make these buns dairy-free?
Yes, use plant-based milk, dairy-free butter, and a non-dairy custard alternative.
What other fillings can I use?
You can try pastry cream, cream cheese filling, or even a nut-based filling like almond or pistachio cream.
Can I make mini versions of these buns?
Yes, simply divide the dough into smaller portions and reduce the baking time to around 12-15 minutes.
Conclusion
Raspberry custard buns are a delightful treat that combines soft, pillowy dough with a luscious custard and fresh raspberries. Whether you’re serving them for brunch, dessert, or a special occasion, these buns are sure to impress. With easy-to-follow steps and customization options, you can make them your own. Enjoy them fresh out of the oven or store them for later—either way, they’re delicious!
Print
Raspberry Custard Buns
- Prep Time: 30 minutes
- Chill Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 12 buns 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: Norwegian
Description
Raspberry Custard Buns are delightful pastries that combine sweet and tart raspberries with creamy custard, all wrapped in a soft, cardamom-infused dough. These treats are perfect for a cozy breakfast or an afternoon snack.
Ingredients
For the Dough:
- 1 1/4 cups (300 ml) whole milk
- 4 cups plus 2 tablespoons (500 g) all-purpose flour, sifted
- 6 tablespoons (75 g) granulated sugar
- 2 teaspoons (7 g) instant yeast
- 1 1/2 teaspoons ground cardamom
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/3 cup (75 g) lightly salted butter, cut into small pieces
For the Filling:
- 4 tablespoons (56 g) butter, at room temperature
- 4 tablespoons brown sugar
- 1 1/2 cups (150 g) frozen raspberries, roughly chopped
For the Custard:
- 2 large egg yolks, at room temperature
- 1/3 cup (65 g) granulated sugar
- 2 tablespoons cornstarch
- 2 cups (480 ml) whole milk
- 1/2 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
Instructions
- Prepare the Dough:
- In a small saucepan, warm the milk over low heat until lukewarm.
- In a stand mixer fitted with a dough hook, combine the sifted flour, granulated sugar, instant yeast, ground cardamom, and salt.
- Add the lukewarm milk and one of the eggs to the dry ingredients. Knead on low speed for about 8 minutes.
- Incorporate the butter pieces into the dough and continue kneading on medium speed for an additional 5 minutes, or until the dough becomes very elastic and slightly moist.
- Transfer the dough to a lightly buttered bowl, cover with a tea towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Filling:
- In a small bowl, mix the room temperature butter with the brown sugar until well combined.
- Shape the Buns:
- Once the dough has risen, line two baking sheets with parchment paper.
- On a lightly floured surface, roll out the dough into a large rectangle measuring approximately 20 x 15 inches (50 x 38 cm).
- Evenly spread the butter and brown sugar mixture over the dough, reaching all the edges. Sprinkle the chopped frozen raspberries on top.
- Starting from one of the long sides, roll the dough tightly to form a log about 20 inches (50 cm) in length.
- Using a sharp knife, cut the log into 12 equal pieces. Place the buns onto the prepared baking sheets, cover with a tea towel, and let them rise in a warm spot for 40 minutes.
- Prepare the Custard:
- In a large bowl, whisk together the egg yolks and granulated sugar until well combined, then whisk in the cornstarch.
- In a small saucepan, heat the milk over low heat. Scrape the seeds from the vanilla bean into the milk and add the bean itself (or add the vanilla extract). Warm the milk until it’s just about to simmer, then remove the vanilla bean.
- Gradually pour the warm milk into the egg yolk mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously, for 5 to 8 minutes, or until the custard has thickened significantly. Remove from heat and let it cool slightly.
- Assemble and Bake:
- Preheat the oven to 400°F (200°C).
- Using a small spoon, gently separate the center layers of each bun to create a small cavity. Fill each cavity with 1 to 2 tablespoons of the prepared custard.
- In a small bowl, beat the remaining egg and lightly brush it over the dough portions of the buns.
- Bake the buns for about 15 minutes, or until they are nicely browned.
- Transfer the baked buns to a wire rack to cool slightly. Before serving, dust them with powdered sugar if desired.
Notes
- These buns are best enjoyed warm on the day they are baked.
- Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven before serving to refresh their texture.