Raspberry 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
Scale
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
Find it online: https://dylangranv.com/raspberry-custard-buns-recipe/
