Name: Raspberry Custard Buns Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: European
Ingredients: 1¼ cups (300 ml) whole milk; 4 cups plus 2 tablespoons (500 g) all-purpose flour, sifted; 6 tablespoons (75 g) granulated sugar; 2 teaspoons (¼ ounce / 7 g) instant yeast; 1 ½ teaspoons ground cardamom; ¼ teaspoon salt; 2 large eggs, at room temperature; 1/3 cup (75 g) lightly salted butter, cut into small pieces; 4 tablespoons (56 g) butter, at room temperature; 4 tablespoons brown sugar; 1 ½ cups (150 g) frozen raspberries, roughly chopped; 2 large egg yolks, at room temperature; 1/3 cup (65 g) granulated sugar; 2 tablespoons cornstarch; 2 cups (480 ml) whole milk; ½ vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

Jump to Recipe· 4.2 from 82 reviews

I am beyond excited to share this Raspberry Custard Buns Recipe with you! Imagine soft, pillowy buns bursting with a luscious homemade custard and a vibrant raspberry filling that perfectly balances sweet and tart. This treat is not just a dessert, but a delightful experience that combines delicate cardamom-spiced dough with creamy custard and bursts of juicy berries. Whether for a special brunch or a cozy afternoon tea, these buns will quickly become a beloved favorite to make and share.

Ingredients You’ll Need

A close-up view of dough being rolled from the left side on a white marbled surface. The dough is flat and light beige in color, with a rough texture. It is topped with small pieces of red raspberries spread unevenly across the surface and patches of light brown sugar sprinkled around them. The dough is about halfway rolled, creating a thick, smooth, rounded edge on the left side that contrasts with the flat right side showing the toppings. Photo taken with an iphone --ar 4:5 --v 7

These ingredients might look simple, but they each play a vital role in crafting the perfect Raspberry Custard Buns Recipe. From the fragrant cardamom in the dough to the fresh vanilla in the custard, every element contributes to the delightful flavor, texture, and appearance of the final buns.

Whole milk: Provides moisture and richness for both the dough and custard.
All-purpose flour: The backbone of the buns, giving them structure and softness.
Granulated sugar: Sweetens the dough and custard to just the right level.
Instant yeast: Ensures the dough rises beautifully for that light, airy texture.
Ground cardamom: Adds a warm, aromatic touch that makes these buns extra special.
Salt: Balances the sweetness and enhances all flavors.
Eggs: Provide richness and help bind the dough.
Lightly salted butter: Adds tenderness and a subtle savory note to the buns.
Butter (for filling): Creates a luscious base for the raspberry and sugar filling.
Brown sugar: Brings a deep, caramel-like sweetness to the filling.
Frozen raspberries: Deliver juicy pops of tartness that contrast beautifully with the custard.
Egg yolks: Key for a rich, silky custard filling.
Cornstarch: Thickens the custard to the perfect creamy consistency.
Vanilla bean or extract: Infuses the custard with fragrant, sweet vanilla notes.

How to Make Raspberry Custard Buns Recipe

Step 1: Prepare the Dough

Start by warming the whole milk so it’s just about body temperature — this helps activate the instant yeast. In a large bowl, combine the sifted flour, sugar, yeast, cardamom, and salt. Beat the eggs and add them along with the warm milk, then gradually incorporate the butter pieces. Knead the dough until it’s soft, smooth, and springy. This process is key for fluffy buns that will rise beautifully.

Step 2: First Rise

Cover the dough with a clean towel or plastic wrap and let it rise in a warm spot until doubled in size, roughly one to two hours. This slow rise develops fantastic flavor and that tender crumb we all love.

Step 3: Make the Custard

While the dough is rising, whisk together the egg yolks, granulated sugar, and cornstarch in a bowl. Heat the milk with the split vanilla bean until just below boiling, then remove the bean and slowly temper the egg mixture by adding warm milk gradually. Pour everything back into the pan and stir continuously over medium heat until the custard thickens. Set it aside to cool completely — this cooling step helps it set perfectly inside your buns.

Step 4: Prepare the Filling

Cream together the softened butter and brown sugar until smooth. Roughly chop the frozen raspberries (no need to thaw) and fold them gently into the butter and sugar mixture. This filling will be your burst of fruity sweetness.

Step 5: Shape the Buns

Once the dough has doubled in size, punch it down to release the air. Roll it out on a lightly floured surface into a large rectangle. Spread an even layer of the raspberry butter mixture over the dough, then dollop and spread the custard evenly on top. Carefully roll the dough up tightly from one end to the other to form a log. Slice into individual buns roughly 2 inches thick and place them cut side up on a baking sheet lined with parchment paper.

Step 6: Final Rise and Bake

Cover the shaped buns loosely and let them rise again for about 30 to 45 minutes until puffy. Meanwhile, preheat your oven to 350°F (175°C). Bake the buns for 20 to 25 minutes or until golden brown and set. Let them cool slightly before indulging—they’re hard to resist fresh from the oven!

How to Serve Raspberry Custard Buns Recipe

The image shows close-up swirled rolls made of light beige dough with visible texture on the outer layer. Each roll has a bright red jam layer spiraled inside, creating two clear red swirls inside the dough. On the top center of each roll, there is a dollop of creamy pale yellow filling that looks smooth and shiny. The rolls are placed on a soft gray surface with slight texture. The focus is sharp on the front roll and softly blurred in the background, showing other similar rolls. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make these buns look as incredible as they taste, a dusting of powdered sugar or a light drizzle of vanilla glaze can be perfect. Fresh raspberries or a sprig of mint on top add a fresh, colorful touch that makes them irresistible.

Side Dishes

These buns pair wonderfully with a cup of hot coffee or tea, making for the ultimate comfort breakfast or afternoon snack. For a heartier option, a side of Greek yogurt with honey complements the sweetness with a tangy balance.

Creative Ways to Present

Next time you serve them, consider presenting the buns in a rustic wooden basket lined with a linen napkin for an inviting, homemade vibe. Alternatively, cut them into smaller sliders for a delightful party platter that’s easy to share and nibble on.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, no worries! Store the buns in an airtight container at room temperature for up to two days to keep them soft and fresh.

Freezing

For longer storage, freeze the buns after baking by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. They’ll keep well for up to one month without losing their deliciousness.

Reheating

When you’re ready to enjoy your buns again, thaw them at room temperature and warm them gently in the oven at 325°F (160°C) for about 10 minutes or until heated through. This will refresh their softness and bring back that just-baked aroma.

FAQs

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries can be used, but because they contain more moisture, you may want to slightly reduce the amount to prevent the filling from becoming too runny. Frozen raspberries also help maintain structure during baking.

Is it possible to make the custard ahead of time?

Yes, you can make the custard up to two days in advance. Store it covered in the refrigerator, and give it a gentle whisk before assembling the buns to ensure it’s smooth and creamy.

Can I substitute the cardamom with another spice?

If you’re not a fan of cardamom, try cinnamon or nutmeg for a different but equally cozy flavor profile. Just use about half the amount to keep the right balance.

What if I don’t have instant yeast?

You can use active dry yeast as a substitute, but dissolve it in the warm milk first and allow it to activate for about 5 to 10 minutes before mixing into the flour to ensure proper rising.

Are these buns suitable for freezing before baking?

Yes, you can freeze the shaped buns after the first rise but before baking. Place them on a tray to freeze individually, then transfer to a freezer bag. When ready, thaw and allow to rise again before baking as usual.

Final Thoughts

I truly hope you give this Raspberry Custard Buns Recipe a try — it’s one of those incredible recipes that turns simple ingredients into a memorable treat. The combination of fluffy cardamom-spiced dough, silky vanilla custard, and tart raspberries is absolutely irresistible. Baking these buns will bring so much joy to your kitchen and smiles to everyone who tastes them!