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