Description
These Raspberry Custard Buns are a perfect combination of soft, fragrant dough filled with a rich custard and tart raspberry filling. The cardamom-scented buns are the perfect treat for breakfast, dessert, or an afternoon snack. They are delicate, comforting, and bursting with flavor!
Ingredients
Scale
For the Dough:
- 1 1/4 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
- 1 1/2 teaspoons ground cardamom
- 1/4 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 1/2 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
- 1/2 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
Instructions
- Make the Dough:
- In a small saucepan, warm the milk over low heat until it’s lukewarm. Remove from heat and stir in the sugar until dissolved. Sprinkle in the yeast and let it sit for 5-10 minutes to activate.
- In a large bowl, combine the sifted flour, cardamom, and salt. Add the eggs and softened butter, and pour in the yeast mixture. Mix until the dough begins to come together.
- Knead the dough on a floured surface for 8-10 minutes, or until it is smooth and elastic. Place it in a lightly greased bowl, cover with a kitchen towel, and let it rise for 1-2 hours, or until doubled in size.
- Prepare the Filling:
- In a small bowl, mix the softened butter with brown sugar until creamy. Stir in the chopped frozen raspberries, then set the filling aside.
- Make the Custard:
- In a saucepan, whisk together the egg yolks, sugar, and cornstarch. Gradually add the milk, whisking constantly to avoid lumps.
- Place the saucepan over medium heat and cook the mixture, whisking constantly until it thickens and begins to bubble.
- Once thickened, remove from heat and add the vanilla extract or scraped seeds from the vanilla bean. Set aside to cool.
- Assemble the Buns:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball and then flatten it into a small disc.
- Place a small spoonful of the raspberry filling in the center of each disc, followed by a spoonful of the custard.
- Fold the edges of the dough around the filling, pinching them together to form a bun.
- Place the buns on the prepared baking sheet and cover with a kitchen towel. Let them rise for another 30-45 minutes, or until puffed.
- Bake the Buns:
- Once risen, bake the buns in the preheated oven for 18-20 minutes, or until golden brown.
- Allow the buns to cool slightly before serving. Enjoy them warm or at room temperature!
Notes
- If you prefer a stronger vanilla flavor, you can add a little more vanilla extract or the entire vanilla bean.
- Make sure to use frozen raspberries as they are easier to work with than fresh raspberries for this filling.
- Prep Time: 30 minutes (plus dough rise time)
- Cook Time: 18-20 minutes
- Category: Baked Goods, Dessert
- Method: Baked
- Cuisine: European (Scandinavian-inspired)
Keywords: raspberry buns, custard buns, cardamom buns, raspberry dessert, yeast buns, Scandinavian pastries