Description
Delight in these Raspberry Custard Buns featuring soft, cardamom-spiced dough filled with a luscious raspberry and brown sugar mixture, topped with a creamy homemade vanilla custard. Perfect for a sweet breakfast or afternoon treat, these buns combine the warmth of freshly baked bread with fruity and creamy indulgence.
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
- Prepare the dough: Warm the whole milk until lukewarm and combine it with sifted flour, granulated sugar, instant yeast, ground cardamom, and salt in a large mixing bowl. Crack in the eggs and add the small pieces of lightly salted butter. Mix everything thoroughly until a soft and elastic dough forms. Knead the dough on a floured surface for about 8-10 minutes or until smooth and elastic.
- First proof: Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen cloth or plastic wrap, and let it rise in a warm place until it doubles in size, approximately 1 to 1.5 hours.
- Prepare the filling: In a small bowl, combine the softened butter and brown sugar. Roughly chop the frozen raspberries and mix them into the butter and sugar blend. Set aside.
- Roll and fill the buns: Once the dough has risen, punch it down gently to release air. Roll the dough out on a floured surface into a large rectangle approximately 12 by 18 inches (30 by 45 cm). Spread the raspberry and brown sugar mixture evenly over the dough’s surface.
- Shape the buns: Starting with the long edge, tightly roll the dough into a log. Cut the log into 12 equal pieces. Place the pieces cut-side up on a baking sheet lined with parchment paper, leaving space between each bun for rising.
- Second proof: Cover the shaped buns loosely with a cloth and let them rise again for about 30 to 45 minutes or until puffy.
- Make the custard: In a saucepan, whisk together the egg yolks, granulated sugar, and cornstarch until smooth. Gradually stir in the whole milk and add the seeds scraped from the vanilla bean or vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and let the custard cool slightly.
- Bake the buns: Preheat the oven to 350°F (175°C). Bake the risen buns for 15 to 20 minutes, or until golden brown and cooked through.
- Assemble and serve: Let the buns cool slightly, then spoon a generous amount of the warm vanilla custard over each bun. Serve immediately and enjoy the combination of the soft buns filled with tangy raspberries and creamy custard.
Notes
- You can substitute fresh raspberries for frozen if available, but frozen raspberries should be chopped to release juices evenly.
- Ensure all dairy ingredients are at room temperature for smoother dough and custard preparation.
- Custard can be prepared ahead and refrigerated; warm slightly before serving for best texture.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- To store, keep buns refrigerated and consume within 2-3 days or freeze for longer storage.
