Raspberry Custard Buns Recipe
If you’ve ever craved the sweet buttery bliss of a bakery treat with just the right hit of fruit and cream, Raspberry Custard Buns are destined to become your new obsession. Tender, yeasted dough envelops a rich homemade vanilla custard and juicy raspberries, all baked to golden perfection. Each bite is a celebration of contrasting textures: the soft, pillowy bun yielding to a creamy, tangy-sweet center. Whether you serve them for brunch, dessert, or any moment that needs a bit of extra cheer, these Raspberry Custard Buns promise pure happiness and a little touch of magic in every bite.
Ingredients You’ll Need
Baking Raspberry Custard Buns calls for a handful of thoughtful, everyday ingredients—each playing a crucial role in creating that irresistible flavor and texture. Here’s how every element shines in this showstopping recipe:
- All-purpose flour: The backbone of the dough, providing structure while keeping the buns soft and tender.
- Instant yeast: This makes the buns rise beautifully and gives them a lovely fluffy crumb.
- Granulated sugar: Adds sweetness to both the dough and the filling, enhancing flavor throughout.
- Salt: Just a pinch balances out the sweetness and brings all other flavors forward.
- Warm milk: Lends richness and tenderness to your dough while activating the yeast.
- Unsalted butter: Infuses the dough and custard with decadent, melt-in-your-mouth flavor.
- Large egg: Gives structure, golden color, and a subtle richness to the dough.
- Vanilla extract: Brings a warm, fragrant aroma to both the dough and custard—don’t skip it!
- Fresh or frozen raspberries: Offer bursts of tart juiciness that perfectly complement the creamy custard.
- Cornstarch: Helps to thicken the custard and keep your raspberries from getting too runny as they bake.
- Sugar (for raspberries): A light sprinkle draws out the berry flavors and balances their tanginess.
- Egg yolk + milk (for egg wash): Brushing this over the buns gives a glossy, golden finish after baking.
- Whole milk (for custard): Makes your homemade custard ultra-smooth and creamy.
- Granulated sugar (for custard): Sweetens the filling just enough to shine alongside the fruit.
- Cornstarch (for custard): Key to achieving that perfect, spoonable custard texture.
- Large egg yolks (for custard): Add richness and help the custard set to a luscious consistency.
- Vanilla extract (for custard): Layered inside for fragrant, bakery-style custard.
- Unsalted butter (for custard): Swirled in at the end to finish the custard with velvetiness and shine.
How to Make Raspberry Custard Buns
Step 1: Make the Vanilla Custard Filling
Begin by preparing the luxurious custard. Gently heat one cup of whole milk in a small saucepan just until it starts to steam. In a bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is smooth and pale. Now, the magic happens: slowly pour the warm milk into your egg yolk mixture, whisking all the while to temper the eggs and avoid scrambling. Return everything to the saucepan and cook on medium heat, stirring constantly, until the custard thickens into a silky pudding. Off the heat, stir in the vanilla extract and a dab of butter—this adds richness and that classic bakery aroma. Let your custard cool completely; it will thicken beautifully and be easy to spoon into your buns.
Step 2: Prepare the Yeast Dough
To create the pillowy dough for your Raspberry Custard Buns, start by mixing the warm milk, a bit of sugar, and yeast in a large bowl. Let this mixture sit for about five minutes, until it turns foamy and fragrant—proof your yeast is active! Next, stir in the melted butter, egg, vanilla, and salt. Gradually add the flour, mixing until a soft, slightly sticky dough forms. Turn it onto a lightly floured surface and knead for 5 to 7 minutes, relishing the transformation as the dough becomes smooth and elastic under your hands. Place the dough in a greased bowl, cover, and let it rise in a warm spot for about an hour, or until doubled in size. This resting time lets your buns become impossibly light!
Step 3: Toss the Raspberries
While the dough rises, give your raspberries a little love. Toss them gently with cornstarch and a tablespoon of sugar—this not only sweetens the berries but also helps to thicken their juices during baking, so your buns don’t get soggy. If using frozen raspberries, add them straight from the freezer to keep them nice and firm.
Step 4: Assemble the Raspberry Custard Buns
Once your dough has puffed up, punch it down to release excess air and divide it into 8 to 10 equal pieces. Flatten each portion into a disk with your hands. Place about a tablespoon of cooled custard in the center of each, followed by a spoonful of raspberries. Carefully gather and pinch the edges together to seal in the filling, making sure nothing can escape while baking. Set the buns seam-side down on a parchment-lined baking sheet. Cover loosely and let them rise for another 30 minutes—perfect timing to preheat your oven!
Step 5: Bake to Golden Perfection
For that bakery-worthy finish, brush each bun with an egg wash (a simple mix of egg yolk and milk). This step gives your Raspberry Custard Buns a glorious golden sheen. Bake at 350°F (175°C) for 20 to 25 minutes, or until they are beautifully puffed and shining with a light golden crust. Let them cool slightly—digging in while still warm means you’ll catch all that gooey, creamy goodness at its best!
How to Serve Raspberry Custard Buns
Garnishes
A little flourish goes a long way! Dust your freshly baked Raspberry Custard Buns with a cloud of powdered sugar for a classic bakery look. For extra wow-factor, drizzle with a light glaze made by mixing powdered sugar and a splash of milk. A sprig of fresh mint or a few extra raspberries on the serving platter also brighten things up and make every bite as beautiful as it is delicious.
Side Dishes
These buns are wonderfully rich and satisfying on their own, but why not create an irresistible brunch spread? Serve alongside softly scrambled eggs, crisp bacon (if you eat it), or a bowl of fresh-cut fruit. For an afternoon treat, try pairing the buns with a pot of black tea, creamy coffee, or even chilled lemonade—the sweet-tart flavors play off each other perfectly!
Creative Ways to Present
Let your inner host shine! Arrange Raspberry Custard Buns on a vintage cake stand and fill the center with fresh berries for a festive touch. For a picnic-ready version, wrap each bun in wax paper and tuck them into a wicker basket. Hosting brunch? Set up a DIY toppings bar with whipped cream, lemon curd, and chopped nuts, so guests can customize every bite to their taste.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Raspberry Custard Buns (lucky you!), store them in an airtight container at room temperature for up to one day. For longer freshness, pop them in the refrigerator, where they’ll keep well for up to three days. The custard stays creamy, the dough remains soft—you’ll be reaching for a bun every time you pass the kitchen!
Freezing
Yes, you can absolutely freeze these buns for later! Once completely cooled, wrap each bun tightly in plastic wrap and then in foil, or place them in a freezer-safe bag. Freeze for up to one month. When cravings strike, simply take out as many as you need—your future self will thank you for the forethought.
Reheating
To bring Raspberry Custard Buns back to their fresh-from-the-oven glory, let frozen buns thaw at room temperature, then warm them in a 300°F (150°C) oven for about 10 minutes, or until gently heated through. Avoid the microwave if you can—it tends to make the dough chewy rather than soft and fluffy.
FAQs
Can I make the custard filling in advance?
Absolutely! The custard can be prepared up to two days ahead. Keep it covered in the refrigerator until you’re ready to assemble the buns—just be sure to give it a good stir before using to get it back to its creamy consistency.
What if I don’t have instant yeast?
No problem! You can use active dry yeast instead; just let it proof in the warm milk and sugar until bubbly before adding the other ingredients. The rise times may be a bit longer, so keep an eye on your dough.
Can I use store-bought custard?
Absolutely, especially if you’re short on time. Substitute about a cup of good-quality store-bought pastry cream for the homemade custard, and your Raspberry Custard Buns will still be dreamy and delicious.
Are frozen raspberries just as good?
Yes! Frozen raspberries work wonderfully—just toss them with the cornstarch and sugar without thawing. This keeps the filling from getting too watery and guarantees beautiful pops of color and flavor in each bun.
Do these Raspberry Custard Buns work with other fruits?
Definitely! While raspberries provide a lovely contrast to the rich custard, you can swap them for sliced strawberries, blueberries, or even diced peaches depending on what’s in season or in your freezer.
Final Thoughts
If you’re looking for a bakery-style treat that feels like an edible hug, don’t wait another day to try these Raspberry Custard Buns. Every step is a simple pleasure—from kneading the soft dough to biting into that first sweet, creamy, berry-filled bun. Gather your ingredients, pop on your favorite playlist, and bake up a little bit of joy to share with the people you love!
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Raspberry Custard Buns Recipe
- Total Time: 1 hour 50 minutes (includes rising time)
- Yield: 8–10 buns 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet raspberries and creamy custard encased in soft, pillowy buns with this Raspberry Custard Buns recipe. Perfect for a cozy brunch or a sweet treat any time of day!
Ingredients
Dough:
- 2 ½ cups all-purpose flour
- 2 ¼ teaspoons instant yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup warm milk
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 1 tablespoon cornstarch
- 1 tablespoon sugar (for raspberries)
- 1 egg yolk + 1 tablespoon milk (for egg wash)
Custard Filling:
- 1 cup whole milk
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Instructions
- Prepare Custard: Heat milk until simmering. Whisk egg yolks, sugar, and cornstarch. Slowly add warm milk, cook until thickened. Stir in vanilla and butter, cool.
- Make Dough: Mix milk, sugar, yeast. Add butter, egg, vanilla, salt, and flour. Knead, let rise for 1 hour.
- Assemble Buns: Toss raspberries with cornstarch and sugar. Divide dough, fill with custard and raspberries, seal. Rise for 30 minutes.
- Bake: Brush with egg wash, bake at 350°F (175°C) for 20–25 minutes until golden. Cool before serving.
Notes
- You can use store-bought pastry cream instead of homemade custard for convenience.
- Use frozen raspberries straight from the freezer to prevent excess moisture in the buns.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 bun
- Calories: 270
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
