Raspberry Custard Buns

Looking for a unique and delicious pastry to impress at your next gathering or simply want to treat yourself to something sweet and satisfying? Try making these Raspberry Custard Buns! Infused with the aromatic flavors of cardamom and vanilla, these buns offer a wonderful blend of sweet, buttery dough, tart raspberries, and creamy custard. Let’s dive into the recipe.

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 (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

Directions

1. Prepare the Buns:
   • Warm the milk until lukewarm. In the bowl of a mixer fitted with a dough hook, combine the flour, sugar, yeast, cardamom, and salt. Add the milk and one egg to the flour mixture. Knead on low speed for 8 minutes. Then, add the butter and continue kneading on medium speed for another 5 minutes. Allow the dough to rise in a warm place until it has doubled in size.
2. Make the Filling:
   • In a small bowl, mix the room temperature butter with brown sugar until well combined.
3. Assemble the Buns:
   • Once the dough has risen, turn it out onto a lightly floured surface. Roll it into a rectangle about ½ inch thick. Spread the butter and sugar mixture over the dough, then evenly sprinkle the chopped raspberries on top. Roll up the dough tightly from the long edge, and cut it into 12 equal pieces. Place the buns on a baking sheet, cover them, and let rise again until puffy.
4. Prepare the Custard:
   • In a medium bowl, whisk together the egg yolks and granulated sugar until smooth. Stir in the cornstarch. In a saucepan, warm the milk with the vanilla until just simmering. Gradually whisk the warm milk into the egg mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens. Remove from heat and let it cool slightly.
5. Fill and Bake the Buns:
   • Preheat the oven to 400ºF (200ºC). Make a small indent in the center of each bun and spoon the custard into the holes. Beat the remaining egg and brush it over the buns. Bake for 15 minutes, or until golden brown.

Nutritional Information

• Prep Time: 2 hours
• Cooking Time: 15 minutes
• Total Time: 2 hours 15 minutes
• Calories: 280 kcal per bun
• Servings: 12 buns

These Raspberry Custard Buns are perfect for breakfast, brunch, or a sweet snack any time of the day. They’re sure to delight everyone with their soft, fluffy texture and delicious filling. Enjoy baking and indulging in your homemade treats!

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