Description
These Delicious Raspberry Custard Buns combine a tender, cardamom-spiced dough with a luscious raspberry filling and a creamy vanilla custard. Perfect for breakfast or an afternoon treat, these buns are baked to golden perfection and served warm with a silky homemade custard.
Ingredients
Scale
Dough Ingredients
- 1.25 cups Whole milk
- 4.125 cups All-purpose flour, sifted
- 6 tablespoons Granulated sugar
- 2 teaspoons Instant yeast
- 1.5 teaspoons Ground cardamom
- 0.25 teaspoon Salt
- 2 large Eggs, room temperature
- 0.33 cup Lightly salted butter, cut into small pieces
Raspberry Filling
- 4 tablespoons Room temperature butter
- 4 tablespoons Brown sugar
- 1.5 cups Frozen raspberries, roughly chopped
Custard Ingredients
- 2 large Egg yolks, room temperature
- 0.33 cup Granulated sugar
- 2 tablespoons Cornstarch
- 2 cups Whole milk
- 0.5 unit Vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)
Instructions
- Prepare the Dough: In a large bowl, combine whole milk, sifted all-purpose flour, granulated sugar, instant yeast, ground cardamom, and salt until well mixed to create the dough base.
- Knead the Dough: Add eggs and small pieces of lightly salted butter to the mixture and knead for 5-7 minutes until the dough becomes smooth and elastic.
- First Rise: Cover the dough with a clean kitchen towel and place it in a warm area to rise until doubled in size, approximately 1 hour.
- Make Raspberry Filling: While the dough rises, cream room temperature butter and brown sugar using a mixer until fluffy, then gently fold in chopped frozen raspberries to create the filling.
- Shape the Buns: Roll out the risen dough on a floured surface into a half-inch thick rectangle. Evenly spread the raspberry filling over the surface.
- Form Rolls: Carefully roll the dough into a tight log shape. Cut the log into 12 equal pieces and arrange them cut-side up in a greased baking dish.
- Second Rise: Cover the arranged buns and allow them to rise again for about 30 minutes until puffed.
- Preheat Oven: Heat the oven to 375°F (190°C) to prepare for baking.
- Bake the Buns: Bake the buns for 20-25 minutes until golden brown on top.
- Make Custard: In a saucepan, whisk egg yolks, granulated sugar, and cornstarch. Gradually add whole milk and vanilla. Cook over medium heat, stirring continuously until thickened.
- Serve: Remove custard from heat and let cool slightly. Serve warm raspberry custard buns alongside the creamy custard.
Notes
- Use room temperature ingredients for better dough texture and custard consistency.
- Ensure the dough rises in a warm, draft-free area for optimal fermentation.
- Frozen raspberries can be used straight from the freezer without thawing to retain shape and prevent excess moisture.
- You can substitute the vanilla bean with vanilla extract if unavailable.
- For softer buns, brush tops with melted butter immediately after baking.
- Custard thickens upon cooling; if too thick, whisk in a little warm milk before serving.
