Description
These Raspberry Custard Buns are soft, fluffy sweet rolls filled with creamy homemade vanilla custard, fresh or frozen raspberries, and a touch of raspberry jam. Perfectly baked to a golden brown and dusted with powdered sugar, they make a delightful European-inspired dessert or brunch treat that’s both visually appealing and irresistibly delicious.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
Filling Ingredients
- 1 cup fresh or frozen raspberries
- 1/4 cup raspberry jam
Custard Ingredients
- 1 cup whole milk
- 3 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Finishing
- Powdered sugar for dusting
Instructions
- Activate Yeast: In a large bowl, combine warm milk, sugar, and active dry yeast. Let the mixture sit for about 5 minutes until it becomes foamy, indicating the yeast is activated.
- Prepare Dough: Add melted butter, egg, vanilla extract, flour, and salt to the yeast mixture. Mix until a soft dough forms, then knead on a floured surface for 8 to 10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
- Make Custard: While the dough rises, heat whole milk in a saucepan over medium heat until just steaming. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour warm milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. Remove from heat and stir in butter and vanilla extract. Allow to cool completely.
- Shape Buns: Punch down the risen dough and divide it into 10 to 12 equal portions. Shape each portion into a ball and place on a lined baking sheet. Flatten the center slightly to make a well.
- Fill Buns: Spoon a portion of the cooled custard into the center of each bun, add a few raspberries, and top with a small spoonful of raspberry jam.
- Second Rise: Cover the buns loosely and let them rise again for 20 to 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the buns for 18 to 22 minutes or until lightly golden on top.
- Finish: Let the buns cool slightly, then dust them with powdered sugar before serving.
Notes
- Frozen raspberries work well but should be added while still frozen to avoid excess moisture in the dough.
- If the custard thickens too much after cooling, whisk it gently to smooth it out before filling the buns.
- These buns are best enjoyed fresh on the day of baking but can be stored in an airtight container for up to two days.
