Raspberry Custard Buns Recipe
Introduction
Raspberry Custard Buns are a delightful treat combining soft, fluffy yeast dough with sweet, creamy custard and fresh raspberries. These buns make a perfect breakfast or dessert that will impress your family and friends.
Ingredients
- Yeast dough (enough for 8 buns)
- Custard (about 1 cup)
- Fresh raspberries (1 cup)
Instructions
- Step 1: Roll out the yeast dough and cut it into equal portions for each bun.
- Step 2: Place a spoonful of custard and a few raspberries in the center of each dough piece.
- Step 3: Fold and seal the dough around the filling to form buns.
- Step 4: Arrange the buns on a baking sheet lined with parchment paper.
- Step 5: Bake in a preheated oven at 350°F (175°C) until golden brown, about 20-25 minutes.
- Step 6: Allow buns to cool slightly before serving.
Tips & Variations
- Use frozen raspberries if fresh ones are not available; just thaw them before filling.
- For extra shine, brush the buns with an egg wash before baking.
- Try adding lemon zest to the custard for a bright citrus flavor.
Storage
Store the buns in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days or freeze for up to 1 month. Reheat gently in a microwave or oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought custard for this recipe?
Yes, pre-made custard works perfectly and saves time, just ensure it’s thick enough to hold inside the buns without leaking.
How do I know when the buns are fully baked?
The buns should be golden brown on top and sound hollow when tapped. Baking time may vary slightly depending on your oven.
PrintRaspberry Custard Buns Recipe
Delight in these Raspberry Custard Buns, a perfect combination of soft yeast dough filled with creamy custard and bursting with fresh raspberries, baked to a golden perfection. An irresistible treat for breakfast or dessert.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 buns 1x
- Category: Baking
- Method: Baking
- Cuisine: European
Ingredients
Yeast Dough
- 3 ½ cups all-purpose flour
- 2 ¼ teaspoons active dry yeast (1 packet)
- ½ cup warm milk (110°F/43°C)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
Custard Filling
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Additional Ingredients
- 1 cup fresh raspberries
- 1 egg (for egg wash)
- Powdered sugar for dusting (optional)
Instructions
- Prepare the yeast dough: In a small bowl, dissolve yeast in warm milk and let it sit for 5-10 minutes until frothy. In a large mixing bowl, combine flour, sugar, and salt. Add the melted butter, egg, and yeast mixture. Knead until a smooth dough forms, about 8-10 minutes by hand or 5 minutes with a stand mixer. Cover and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Make the custard filling: In a saucepan, whisk together egg yolks, sugar, and cornstarch. Gradually whisk in the milk until smooth. Place over medium heat and cook, stirring constantly until custard thickens and begins to bubble, about 5-7 minutes. Remove from heat and stir in butter and vanilla extract. Transfer to a bowl, cover with plastic wrap touching the surface to prevent skin, and chill until cool.
- Shape the buns: Punch down the risen dough and divide it into 12 equal pieces. Flatten each piece into a disc. Place a spoonful of custard in the center and add a few fresh raspberries. Carefully fold the dough around the filling, sealing the edges and shaping into a bun. Place buns on a parchment-lined baking sheet, seam side down. Cover and let rise for 30 minutes.
- Apply egg wash and bake: Preheat the oven to 375°F (190°C). Beat the remaining egg and brush the tops of the buns to give a golden finish. Bake for 18-22 minutes or until golden brown.
- Cool and serve: Remove buns from oven, let cool slightly on a wire rack. Dust with powdered sugar if desired. Serve warm or at room temperature.
Notes
- Ensure milk for yeast and custard is warm, not hot, to activate yeast and prevent curdling custard.
- Use fresh raspberries for the best flavor and texture; frozen can be too watery when baked.
- The custard can be made a day ahead and refrigerated.
- Store buns in an airtight container for up to 2 days or freeze for longer storage.
Keywords: raspberry custard buns, yeast buns, custard filled pastries, raspberry pastries, baked buns
