Raspberry Custard Buns

Blog Post: Indulge in Homemade Raspberry Custard Buns 🍇🍮

There’s something incredibly satisfying about biting into a freshly baked bun, especially when it’s filled with a luscious custard and tart raspberries. These Raspberry Custard Buns are a delightful treat that combine the sweetness of custard with the tangy burst of raspberries, all encased in a soft, cardamom-scented dough. Whether you’re looking for a special breakfast treat or a crowd-pleasing dessert, these buns are sure to impress.

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 🍞
• 1½ 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 🟤
• 1½ 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:
   • Begin by gently heating the milk in a small saucepan until it’s lukewarm. 🥛🔥
   • In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, cardamom, and salt. Add the lukewarm milk and one of the eggs. Knead on low speed for 8 minutes. Then, incorporate the butter and knead on medium speed for an additional 5 minutes until the dough is elastic and slightly sticky.
   • 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 it doubles in size. 🌾🥄⏳
2. Make the Filling:
   • While the dough rises, prepare the filling by mixing the butter and brown sugar in a small bowl. 🧈🟤
3. Assemble the Buns:
   • Once the dough has risen, line two baking sheets with parchment paper. 📄
   • Roll the dough out on a lightly floured surface into a large rectangle, roughly 20 x 15 inches (50 x 38 cm). Spread the filling evenly across the dough, then sprinkle the chopped raspberries on top. 🍇
   • Roll the dough tightly from one long side to form a log. Slice the log into 12 equal buns and place them on the prepared baking sheets. Cover the buns with a tea towel and let them rise in a warm spot for 40 minutes. 📏🍇🔪⏳
4. Prepare the Custard:
   • In a large bowl, whisk together the egg yolks, sugar, and cornstarch. 🌽🥄
   • Heat the milk in a small saucepan with the vanilla bean seeds and the pod (or vanilla extract) until it’s just about to simmer. Gradually pour the warm milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens, about 5 to 8 minutes. Remove from heat and let it cool slightly. 🍮🔥
5. Bake the Buns:
   • Preheat your oven to 400ºF (200ºC). 🔥
   • Use a small spoon to create a well in the center of each bun and fill it with 1 to 2 tablespoons of custard. 🍮🥄
   • Whisk the remaining egg and brush it lightly over the buns. Bake for about 15 minutes, or until the buns are golden brown. Transfer them to a wire rack to cool slightly. 🍞🍮🍇
6. Finish and Serve:
   • Once the buns have cooled, dust them with confectioners’ sugar if desired. Store in an airtight container at room temperature for up to 2 days. Enjoy these delicious buns with a cup of tea or coffee! 🍓✨

Recipe Details

• Prep Time: 30 minutes
• Cooking Time: 15 minutes
• Total Time: 1 hour 45 minutes (including rising time)
• Servings: 12 buns
• Calories: 280 kcal per serving

These Raspberry Custard Buns are a delightful fusion of textures and flavors, perfect for sharing with family and friends. Try this recipe and bring a taste of bakery-quality goodness to your home kitchen!

Raspberry Custard Buns

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• Author: Dulcia
• Total Time: 1hr 45min
• Yield: 12 1x

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Ingredients

Scale 1x2x3x

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 🌿

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Instructions

1️⃣ In a small saucepan, heat the milk over low heat until lukewarm. 🥛🔥

2️⃣ In a stand mixer fitted with the dough hook attachment, combine the flour, sugar, yeast, cardamom, and salt. Add the lukewarm milk and 1 of the eggs. Knead on low for 8 minutes. Add the butter and knead on medium for about 5 minutes more, or until the dough is very elastic and somewhat moist. Transfer the dough to a lightly buttered bowl, cover with a tea towel, and let rise in a warm spot for about 1 hour, or until doubled in size. 🌾🥄⏳

3️⃣ For the filling, in a small bowl, combine the butter and brown sugar. 🧈🟤

4️⃣ Once the dough has doubled in size, line 2 baking sheets with parchment paper. 📄

5️⃣ On a lightly floured surface, using a rolling pin and more flour as needed to prevent sticking, roll out the dough into a large rectangle that measures roughly 20 x 15 inches (50 x 38 cm). Spread the filling evenly across the dough all the way to the edges and sprinkle the chopped frozen raspberries on top. Starting on one of the long sides, roll the dough around the filling to form a long, roughly 20-inch (50 cm), log. Using a sharp knife, cut the log crosswise into 12 equal-size buns. Divide the buns between the prepared baking sheets, cover with a tea towel, and let rise in a warm spot for 40 minutes. 📏🍇🔪⏳

6️⃣ For the custard, in a large bowl, whisk together the egg yolks and sugar then whisk in the cornstarch. Put the milk in a small saucepan. Scrape the seeds from the vanilla bean into the milk and add the scraped bean (or add the vanilla extract). Place over low heat and warm until just about to simmer. Remove the vanilla bean, then gradually pour the warm milk in a slow, steady stream into the egg yolk and sugar mixture, whisking constantly to avoid curdling the eggs. Pour the mixture back into the saucepan and cook over medium heat for 5 to 8 minutes, or until the custard has thickened considerably. Remove from the heat and let cool slightly. 🍮🥄🔥

7️⃣ Preheat the oven to 400ºF (200ºC). 🔥

8️⃣ Using a small spoon, push apart the center layer of each bun to make a hole, then fill with 1 to 2 tablespoons of the prepared custard. 🍮🥄

9️⃣ In a small bowl, whisk the remaining egg and lightly brush it on top of the dough. Bake for about 15 minutes, or until nicely browned. Transfer to a wire rack to cool slightly, then top each with a dusting of confectioners’ sugar. Store at room temperature in an airtight container for up to 2 days. 🍞🍮🍇

Enjoy your delicious Raspberry Custard Buns! 🍓✨

• Prep Time: 30min
• Cook Time: 15min

Nutrition

• Calories: 280 Kcal