Description
The Raspberry Custard Buns are a delightful blend of sweet and creamy, where tart raspberries meet smooth, rich vanilla custard in a soft, pillowy bun. These buns offer a luxurious taste of Scandinavian baking, perfect for a special breakfast or a cozy afternoon tea.Ideal for both novice bakers and seasoned pastry chefs, these buns promise an enjoyable baking experience with a rewarding, delicious outcome. The combination of vibrant raspberries and creamy custard wrapped in a light, cardamom-infused dough creates a treat that is as satisfying to make as it is to eat.
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
For the buns: Warm the milk until lukewarm. In a mixer with a dough hook, combine flour, sugar, yeast, cardamom, and salt. Add milk and one egg. Knead on low for 8 minutes, add butter, and continue on medium for 5 minutes. Let rise until doubled.
For the filling: Mix room temperature butter with brown sugar.
Roll out dough, spread filling, sprinkle raspberries, roll up, and cut into 12 buns. Let rise again.
For the custard: Whisk yolks and sugar, add cornstarch. Warm milk with vanilla, combine with yolk mixture, cook until thick. Cool slightly.
Fill buns with custard, brush with beaten egg, and bake at 400ºF (200ºC) for 15 minutes.
- Prep Time: 2 hours
- Cook Time: 15 minutes
Nutrition
- Calories: 280