Print

Raspberry Custard Buns Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 82 reviews

Delight in the tender and fragrant Raspberry Custard Buns, featuring a soft cardamom-spiced dough filled with a luscious butter, brown sugar, and raspberry mixture, topped with a rich, creamy vanilla custard. Perfect for breakfast or a sweet snack, these buns combine the comforting flavors of homemade custard and fresh raspberries in an irresistible pastry.

Ingredients

For the buns:

  • 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

For the filling:

  • 4 tablespoons (56 g) butter, at room temperature
  • 4 tablespoons brown sugar
  • 1 ½ 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
  • ½ vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

Instructions

  1. Prepare the dough: In a large bowl, warm the whole milk to lukewarm temperature. Add the instant yeast and a tablespoon of the granulated sugar, stirring gently. Let it rest for 5-10 minutes until frothy.
  2. Mix dry ingredients: In a separate bowl, combine the sifted all-purpose flour, remaining granulated sugar, ground cardamom, and salt.
  3. Combine wet and dry ingredients: To the yeast mixture, add the eggs and gently mix. Gradually add the dry ingredients, mixing until a sticky dough forms. Incorporate the butter pieces and knead by hand or in a stand mixer with a dough hook until the dough is smooth and elastic, about 8-10 minutes.
  4. First rise: Place the dough in a lightly greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm spot for about 1 to 1 ½ hours, or until doubled in size.
  5. Prepare the filling: In a bowl, mix the softened butter, brown sugar, and roughly chopped frozen raspberries until combined. Set aside.
  6. Prepare the custard: In a medium saucepan, whisk together egg yolks, granulated sugar, and cornstarch until smooth. Gradually add the whole milk, whisking to combine. Add the split vanilla bean pod or vanilla extract. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat, discard vanilla pod if used, and let cool slightly.
  7. Shape the buns: Once the dough has risen, punch it down gently and turn it out onto a floured surface. Roll or pat the dough into a large rectangle approximately 12×18 inches. Spread the raspberry filling evenly over the dough. Roll the dough up tightly from the long side, then cut into 12 even pieces.
  8. Second rise: Place the buns cut-side up in a greased baking dish or on a baking sheet lined with parchment paper. Cover and let rise for 30-45 minutes until puffy.
  9. Bake the buns: Preheat the oven to 350°F (175°C). Bake the buns for 20-25 minutes or until golden brown and cooked through.
  10. Add custard topping: Remove the buns from the oven and let cool slightly. Spoon or pipe the prepared vanilla custard over the top of each bun. Optionally, chill for 10-15 minutes to let the custard set for serving.

Notes

  • Allow eggs and butter to come to room temperature for better dough consistency.
  • The raspberry filling can be adjusted to fresh raspberries if preferred.
  • For vegan or dairy-free versions, substitute milk and butter with plant-based alternatives and use egg replacers accordingly.
  • If you don’t have a vanilla bean, vanilla extract works just as well.
  • Ensure the custard is thick enough before topping to prevent it from running off the buns.

Find it online: https://justsosavory.com/raspberry-custard-buns-recipe/