Description
These Delicious Raspberry Custard Buns are soft, fluffy, and bursting with a sweet-tart raspberry filling paired with a smooth, homemade custard. Perfect as a delightful breakfast or an indulgent afternoon treat, these buns combine aromatic cardamom-infused dough with a luscious custard for a comforting and elegant pastry experience.
Ingredients
Scale
Dough
- 1.25 cups Whole milk (helps achieve a rich, tender dough)
- 4.125 cups All-purpose flour (sifted for a light texture)
- 6 tablespoons Granulated sugar (adds just the right amount of sweetness)
- 2 teaspoons Instant yeast (ensures a quick rise for fluffy buns)
- 1.5 teaspoons Ground cardamom (gives a warm, aromatic flavor to the dough)
- 0.25 teaspoon Salt (balances the sweetness and enhances flavor)
- 2 large Large eggs (at room temperature, provide richness and structure)
- 0.33 cup Lightly salted butter (cut into small pieces, contributes to a tender crumb)
Filling
- 4 tablespoons Room temperature butter (creates a smooth and luscious filling)
- 4 tablespoons Brown sugar (sweetens the filling beautifully while adding depth)
- 1.5 cups Frozen raspberries (roughly chopped for a burst of tart flavor)
Custard
- 2 large Large egg yolks (at room temperature, create a rich custard base)
- 0.33 cup Granulated sugar (sweetens the custard perfectly)
- 2 tablespoons Cornstarch (acts as a thickening agent for that silky texture)
- 2 cups Whole milk (provides the creamy backdrop for the custard)
- 0.5 unit Vanilla bean (split lengthwise, or 1 teaspoon vanilla extract, enhances the flavor beautifully)
Instructions
- Mix Dough Ingredients: In a large bowl, combine the whole milk, all-purpose flour, granulated sugar, instant yeast, ground cardamom, and salt. Stir until well blended to form the base of your dough.
- Add Eggs and Butter: Incorporate the two large eggs and the small pieces of lightly salted butter into the mixture. Knead the dough thoroughly on a floured surface or in a stand mixer with a dough hook for 5-7 minutes until it becomes smooth and elastic.
- First Rise: Cover the dough with a clean kitchen towel and place it in a warm, draft-free spot. Allow it to rise until doubled in size, about 1 hour.
- Prepare Raspberry Filling: While the dough rises, use a mixer to cream together room temperature butter and brown sugar until fluffy. Gently fold in the roughly chopped frozen raspberries, careful not to mash them excessively.
- Shape Buns: After the first rise, roll out the dough onto a floured surface into a rectangle about ½ inch thick. Spread the raspberry filling evenly over the dough surface.
- Roll and Cut: Carefully roll the dough tightly into a log shape starting from one edge. Cut the log into 12 equal-sized pieces and arrange these cut-side up in a greased baking dish or pan.
- Second Rise: Cover the arranged buns and let them rise again in a warm place until puffed and nearly doubled, approximately 30 minutes.
- Preheat and Bake: Preheat your oven to 375°F (190°C). Bake the buns for 20-25 minutes or until they turn golden brown on top and are cooked through.
- Make Custard: Meanwhile, prepare the custard by whisking the egg yolks, granulated sugar, and cornstarch together in a saucepan. Gradually add the whole milk and the split vanilla bean (or vanilla extract). Cook over medium heat, stirring constantly until the mixture thickens into a silky custard.
- Serve: Remove the custard from heat and allow it to cool slightly. Serve the warm raspberry buns alongside the homemade custard for dipping or topping.
Notes
- Make sure the eggs are at room temperature to ensure the dough rises properly and the custard sets correctly.
- Frozen raspberries can be used directly; chopping them helps distribute the filling evenly.
- You can substitute vanilla extract if vanilla bean is unavailable, but the bean adds a more intense flavor.
- If desired, glaze the buns with a light sugar glaze or powdered sugar after baking for extra sweetness.
- Store leftovers in an airtight container and reheat gently before serving.
