Raspberry Custard Buns

Raspberry Custard Buns are a perfect blend of soft, fluffy dough, tart raspberries, and creamy custard, making them an irresistible treat. These buns are the ideal balance of sweet and tangy, with the subtle warmth of cardamom in the dough and the smooth richness of the custard filling. Whether you’re enjoying them for breakfast, as a snack, or as part of a cozy dessert, these buns are sure to impress.

The combination of a rich, buttery dough and the tangy raspberry filling creates a delightful contrast that will excite your taste buds. The custard adds a velvety texture and a hint of vanilla that complements the raspberries perfectly. Whether served warm from the oven or cooled to room temperature, these buns offer a comforting and indulgent experience.

These Raspberry Custard Buns are a fantastic treat for any occasion, whether you’re hosting a brunch, looking for a sweet addition to your afternoon tea, or just craving something homemade and delicious. Their stunning appearance, soft texture, and fantastic flavor make them a true standout, guaranteed to become a favorite in your baking repertoire.

Why You’ll Love This Recipe

1. Fluffy and Soft Dough

The dough is rich and buttery, yielding soft, fluffy buns that practically melt in your mouth.

2. Perfect Balance of Sweet and Tart

The combination of tangy raspberries and sweet custard filling creates a harmonious flavor profile that’s irresistible.

3. Aromatic with Cardamom

The hint of cardamom in the dough adds a warm, spiced note that enhances the overall flavor, giving the buns a unique twist.

4. Customizable Filling

You can adjust the amount of sugar or raspberries to suit your personal preference, or substitute with other fruits for variety.

5. Elegant Yet Easy to Make

These buns look impressive but are surprisingly easy to prepare, making them perfect for both beginners and seasoned bakers alike.

Ingredients

For the Dough:

• Whole milk
• All-purpose flour (sifted)
• Granulated sugar
• Instant yeast
• Ground cardamom
• Salt
• Large eggs
• Lightly salted butter (cut into small pieces)

For the Filling:

• Butter (at room temperature)
• Brown sugar
• Frozen raspberries (roughly chopped)

For the Custard:

• Large egg yolks
• Granulated sugar
• Cornstarch
• Whole milk
• Vanilla bean (split lengthwise) or vanilla extract

Variations

• Other Fruit Fillings: Swap raspberries for other berries like blueberries, blackberries, or strawberries for a different flavor.
• Chocolate Version: Add a tablespoon of cocoa powder to the custard for a chocolate-flavored custard, and pair with raspberry filling for a decadent treat.
• Vegan Option: Replace the butter with a plant-based alternative and use non-dairy milk (like almond or oat milk) in both the dough and custard.
• Nutty Addition: Add chopped almonds, hazelnuts, or walnuts to the filling for a crunchy texture and extra flavor.

How to Make the Recipe

Step 1: Prepare the Dough

In a saucepan, heat the whole milk over medium heat until it’s warm, but not too hot. Stir in the yeast and a pinch of sugar, and let it sit for about 5 minutes until the yeast begins to bubble. In a separate large bowl, combine the sifted flour, granulated sugar, ground cardamom, and salt. Create a well in the center and add the milk-yeast mixture, followed by the eggs and butter. Mix together until the dough begins to come together.

Step 2: Knead the Dough

Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. If the dough is too sticky, add a little extra flour, but be careful not to add too much. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

Step 3: Prepare the Custard

While the dough is rising, make the custard. In a heatproof bowl, whisk together the egg yolks, granulated sugar, and cornstarch. In a saucepan, heat the whole milk and vanilla bean (or extract) over medium heat until it’s hot but not boiling. Gradually whisk the hot milk into the egg mixture, then pour everything back into the saucepan. Cook the mixture over medium heat, whisking constantly, until it thickens into a smooth custard. Remove from the heat, let it cool slightly, then cover and refrigerate.

Step 4: Prepare the Filling

In a small saucepan, melt the butter over medium heat. Add the brown sugar and chopped raspberries, stirring occasionally until the raspberries release their juices and break down. Let the mixture simmer for 5-7 minutes, until it thickens slightly. Remove from heat and let it cool.

Step 5: Assemble the Buns

Once the dough has risen, punch it down to release the air. Roll the dough out on a floured surface into a large rectangle (about 12×18 inches). Spread the raspberry filling evenly over the dough, leaving a small border around the edges. Dot the custard filling over the raspberry mixture. Roll the dough up tightly from the longer side to form a log. Slice the dough into 12 equal pieces and place the buns in a greased baking pan, ensuring they’re touching each other slightly.

Step 6: Second Rise and Baking

Cover the pan with a clean cloth and let the buns rise for another 30 minutes to an hour until they puff up. Preheat your oven to 375°F (190°C). Bake the buns for 20-25 minutes, or until golden brown and cooked through. Remove them from the oven and let them cool slightly before serving.

Tips for Making the Recipe

• Ensure the Milk is Warm: When activating the yeast, make sure the milk is warm to the touch, but not hot, to prevent killing the yeast.
• Don’t Overwork the Dough: Over-kneading can result in tough buns. Knead until the dough is smooth and elastic, then stop.
• Adjust Sugar Levels: If you like a sweeter filling, feel free to add a little more brown sugar to the raspberry filling.
• Watch the Baking Time: Every oven is different, so keep an eye on the buns as they bake. They should be golden and puffed when done.
• Let the Buns Cool Slightly: Allow the buns to cool for a few minutes before serving to avoid burning your mouth on the hot custard filling.

How to Serve

Serve these Raspberry Custard Buns warm, fresh from the oven, as a decadent breakfast treat or a luxurious afternoon snack. Pair them with a hot cup of tea, coffee, or milk for a truly comforting experience. They also make an excellent addition to a brunch spread or as part of a sweet buffet.

Make Ahead and Storage

Storing Leftovers

Store leftover buns in an airtight container at room temperature for up to 2 days. The dough may soften a bit over time, but they’ll still be delicious. You can also keep them in the fridge for up to 3 days.

Freezing

These buns freeze well. After baking, let them cool completely, then wrap each bun individually in plastic wrap or foil and store them in a freezer-safe bag. They can be frozen for up to 1 month.

Reheating

To reheat, place the buns on a baking sheet and warm them in a 350°F (175°C) oven for about 10 minutes, or until warmed through. Alternatively, you can microwave them for about 30 seconds if you’re in a hurry.

FAQs

1. Can I make the dough the night before?

Yes, you can prepare the dough ahead of time. After kneading, cover the dough and refrigerate it overnight for a slower rise. The next day, let it come to room temperature before proceeding with the recipe.

2. Can I use fresh raspberries instead of frozen?

Yes, you can use fresh raspberries, but you may need to adjust the cooking time for the filling as fresh raspberries release more juice than frozen ones.

3. Can I use a store-bought custard mix?

You can, but making homemade custard adds a creamier, fresher flavor to the buns.

4. How do I prevent the buns from becoming too dry?

Make sure not to overbake the buns. Once golden brown, remove them from the oven immediately to maintain their moisture.

5. Can I add more custard to the buns?

Yes, if you prefer a more custard-forward flavor, feel free to add a little extra custard to the filling.

6. How can I make these buns vegan?

To make these buns vegan, substitute the butter with plant-based butter, the eggs with a flaxseed mixture or egg replacer, and use non-dairy milk in the dough and custard.

7. Can I skip the cardamom in the dough?

Yes, you can omit the cardamom if you prefer a simpler flavor, or substitute with another spice like cinnamon.

8. Can I make smaller versions of these buns?

Absolutely! To make mini buns, divide the dough into smaller pieces and adjust the baking time to 10-15 minutes.

9. How do I know when the buns are fully baked?

The buns should be golden brown on top and spring back when gently pressed.

10. Can I add nuts to the filling?

Yes, chopped nuts such as almonds or hazelnuts would add a nice crunch and extra flavor to the filling.

Conclusion

Raspberry Custard Buns are a mouthwatering treat that combines soft, pillowy dough with a sweet, tangy raspberry filling and smooth custard. This recipe is perfect for those who enjoy indulging in a sweet, homemade delight that is both flavorful and comforting. With the option to customize the filling and dough, these buns offer endless possibilities for personalization. Whether enjoyed fresh from the oven or reheated, these buns are guaranteed to be a hit with anyone lucky enough to try them.

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