Raspberry Custard Buns Recipe
Introduction
Raspberry Custard Buns are a delightful treat combining soft, fluffy dough with creamy custard and fresh raspberries. Perfect for breakfast or a sweet snack, these buns offer a wonderful balance of flavors and textures.
Ingredients
- Yeast dough (enough for 8 buns)
- Custard (about 1 cup)
- Fresh raspberries (1 cup)
Instructions
- Step 1: Prepare your yeast dough according to your favorite recipe or use store-bought dough. Divide the dough into equal portions for each bun.
- Step 2: Flatten each dough portion and place a spoonful of custard in the center. Top the custard with several fresh raspberries.
- Step 3: Carefully fold and seal the dough around the filling, shaping it into a bun.
- Step 4: Place the filled buns on a baking sheet lined with parchment paper, leaving space between each one to rise slightly.
- Step 5: Let the buns rise for 20-30 minutes until puffy.
- Step 6: Preheat your oven to 375°F (190°C). Bake the buns for 15-20 minutes until golden brown.
- Step 7: Remove the buns from the oven and let them cool slightly before serving.
Tips & Variations
- Use frozen raspberries if fresh are unavailable, but thaw and drain excess liquid to avoid soggy buns.
- Brush the tops with egg wash before baking for a shiny, golden finish.
- Try adding a sprinkle of sugar or cinnamon on top for extra sweetness and flavor.
Storage
Store any leftover buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. Reheat gently in the oven or microwave before serving to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other fruits instead of raspberries?
Yes, fruits like blueberries, strawberries, or chopped peaches work well as filling options.
How do I make the custard from scratch?
You can make custard by gently cooking milk, sugar, egg yolks, and cornstarch together until thickened. Let it cool before using it as a filling.
PrintRaspberry Custard Buns Recipe
Delight in these Raspberry Custard Buns, a perfect balance of fluffy yeast dough filled with smooth vanilla custard and tart raspberries. Baked until golden brown, these buns make a wonderful treat for breakfast or dessert.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 buns 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
Ingredients
Yeast Dough
- 3 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- ¾ cup warm milk (about 110°F/43°C)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- ½ tsp salt
Custard Filling
- 2 cups whole milk
- ½ cup granulated sugar
- 3 tbsp cornstarch
- 4 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
Fruit
- 1 cup fresh raspberries
Instructions
- Prepare the yeast dough: In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy. In a large mixing bowl, combine flour, sugar, and salt. Add the melted butter, egg, and yeast mixture. Knead the dough for 8–10 minutes until smooth and elastic. Cover and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Make the custard: In a saucepan, whisk together sugar and cornstarch, then gradually add milk and egg yolks while whisking to combine. Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil. Remove from heat and stir in vanilla extract and butter. Allow the custard to cool completely.
- Shape the buns: Punch down the risen dough and divide it into 12 equal portions. Flatten each piece into a disc, place a spoonful of cooled custard and a few fresh raspberries in the center. Fold the dough over and seal the edges carefully, forming a bun.
- Bake the buns: Place the buns on a baking sheet lined with parchment paper, leaving space between each. Cover loosely and let them rise for another 30 minutes. Preheat the oven to 350°F (175°C). Bake the buns for 18–22 minutes until golden brown and cooked through.
- Cool and serve: Remove the buns from the oven and let them cool slightly on a wire rack before serving. Enjoy them warm or at room temperature.
Notes
- Make sure the milk is not too hot when activating the yeast to avoid killing it.
- For easier handling, chill the custard before filling the dough.
- You can substitute fresh raspberries with frozen ones, just thaw and drain them well.
- The buns can be stored in an airtight container for up to 2 days or frozen for longer storage.
Keywords: Raspberry Custard Buns, yeast buns, custard-filled buns, baked fruit buns, dessert buns
