Raspberry Custard Buns Recipe
If you’ve been on the hunt for a treat that combines luscious creaminess with the bright, tangy kick of fresh fruit wrapped in soft, pillowy bread, the Raspberry Custard Buns Recipe is exactly what you need in your life. These delightful buns are a heavenly blend of rich vanilla custard and juicy raspberries, all tucked inside tender, golden dough that’s kissed to perfection in the oven. Perfectly balanced between sweet and tart, fluffy and creamy, this recipe brings a burst of bakery magic right to your kitchen counter that will leave everyone asking for seconds.
Ingredients You’ll Need
Ingredients You’ll Need
Simple but thoughtfully selected, each ingredient plays a vital role to make your Raspberry Custard Buns come out tender, flavorful, and absolutely irresistible. From the silky custard to the soft dough and fresh raspberries, these components create a harmony of tastes and textures you’re going to love.
- All-purpose flour (3 1/2 cups): The foundation of your dough, it provides structure and softness.
- Active dry yeast (2 1/4 tsp): Essential for that light, airy rise in the buns.
- Whole milk, warm (1 cup + 1 1/4 cups): Used both in the dough and custard to add creaminess and moisture.
- Sugar (1/4 cup + 1/2 cup): Balances the flavors with the perfect amount of sweetness in dough and filling.
- Unsalted butter, melted (1/4 cup): Adds richness and tenderness to the dough.
- Eggs (2 large + 3 yolks): Provide richness to the dough and create the custard’s silky texture.
- Salt (1/2 tsp): Enhances all the flavors without overpowering sweetness.
- Cornstarch (3 tbsp): Thickens the custard filling to a perfect, spoonable consistency.
- Vanilla extract (1 tsp): Infuses the custard with warm, comforting flavor.
- Fresh raspberries (about 24): Juicy pops of tartness that complement the smooth custard brilliantly.
- Beaten egg (1): For brushing on top of buns to give that irresistible golden, shiny finish.
How to Make Raspberry Custard Buns Recipe
Step 1: Prepare the Dough
Start by awakening your yeast in warm milk, allowing it to bubble and froth — this ensures the dough will rise beautifully. Then, mix together the flour, sugar, and salt in a large bowl before adding the butter, eggs, and that yeast-infused milk. Kneading the dough until smooth and elastic is key here; it develops the gluten that gives these buns their wonderful soft yet sturdy texture. After kneading, let your dough relax and rise under a damp cloth for an hour to an hour and a half, allowing it to double in size and become delightfully airy.
Step 2: Make the Custard Filling
While your dough is busy rising, it’s the perfect time to whip up the custard that makes these buns so unforgettable. Whisk together the egg yolks, sugar, and cornstarch in a saucepan — this trio will create a luscious base. Slowly add warm milk while stirring constantly to dodge any lumps. Cook this mixture over medium heat, stirring frequently until it thickens into a creamy, velvety custard. Take it off the heat, fold in vanilla extract, and set aside to cool completely. This smooth custard will provide a rich but light filling for your buns.
Step 3: Shape the Buns
Once your dough has risen, gently punch it down to expel air bubbles and roll it out on a floured surface into a neat rectangle. Then cut it into squares of equal size — these will become your individual buns. Place a generous spoonful of the cooled custard and a couple of fresh raspberries in the center of each square. Folding and sealing the edges tightly around the filling is crucial to keep all that creamy goodness tucked safely inside while baking. Aim for smooth, neat buns that will rise beautifully.
Step 4: Final Proof and Bake
Arrange your filled buns on a baking tray lined with parchment or a silicone mat, cover, and let them proof again for 30 to 45 minutes until puffy and puffed up with anticipation. Meanwhile, preheat your oven to 350°F (175°C). Just before popping them in, brush each bun with beaten egg to achieve that gorgeous golden sheen. Bake for 18 to 22 minutes until they look like little baked treasures — golden brown and ready to be devoured once slightly cooled.
How to Serve Raspberry Custard Buns Recipe
Garnishes
Sprinkling a light dusting of powdered sugar over cooled buns adds a pretty snowy touch and an extra hint of sweetness that’s just right. If you want a touch of elegance, a few whole raspberries on top or a drizzle of warm melted chocolate can take the presentation to a festive level. Fresh mint leaves add a vibrant green contrast that looks as refreshing as it tastes.
Side Dishes
These buns pair beautifully with a simple cup of tea or coffee for an afternoon delight. For a more indulgent brunch, serve alongside a bowl of fresh fruit salad or a dollop of whipped cream. They also complement a scoop of vanilla ice cream perfectly if you want to turn your Raspberry Custard Buns Recipe into a cool dessert experience.
Creative Ways to Present
For a party or special occasion, consider stacking these buns in a pyramid on a tiered dessert stand — it creates a conversation starter and a stunning centerpiece. You can also slice them horizontally and serve as mini sandwiches with a little extra custard or raspberry jam for a luscious, playful twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover buns (though that’s unlikely), store them tightly covered at room temperature for up to two days. To keep their softness, avoid refrigerating them as cold air can dry out the delicate bread and custard filling.
Freezing
To enjoy your Raspberry Custard Buns Recipe later, freeze unbaked shaped buns on a baking tray until firm, then transfer to an airtight freezer bag for up to one month. When you’re ready to bake, let them thaw and proof before brushing with egg wash and baking as described for fresh buns.
Reheating
Warm leftover buns gently in a toaster oven or regular oven at low temperature to revive their soft texture and warm the custard filling. Avoid microwaving to keep the bun from getting soggy or rubbery.
FAQs
Can I use frozen raspberries for this recipe?
While fresh raspberries are ideal for their firm texture and bright flavor, you can use frozen raspberries if you thaw and drain them well first to avoid sogginess in the dough. Just be gentle when folding them into the buns.
Is it possible to make this recipe vegan?
This Raspberry Custard Buns Recipe relies heavily on dairy and eggs for its unique texture and richness. However, you could experiment with plant-based milk, vegan butter, and egg substitutes, but expect some differences in flavor and texture.
How should I know when the dough has risen enough?
The dough should roughly double in size and look noticeably puffier and airy to the touch. If you press a finger gently into the dough, the indentation should remain or bounce back slowly.
Can I prepare the dough the night before?
Absolutely! After kneading, place the dough in the refrigerator overnight. Slow fermentation will enhance flavor, just allow it to come to room temperature and rise again before shaping the buns.
What if my custard is lumpy?
If lumps form while cooking, whisk vigorously or strain the custard through a fine-mesh sieve once cooled to ensure a perfectly smooth texture for your buns.
Final Thoughts
Once you make this Raspberry Custard Buns Recipe, it’s bound to become a favorite in your baking repertoire — they’re soft, creamy, and bursting with fresh berry goodness that feels like a little hug in every bite. Don’t hesitate to whip up a batch and share the joy with friends or family; after all, homemade treats like these are the sweetest gestures that bring everyone closer around the table!
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Raspberry Custard Buns Recipe
- Total Time: 2 hours 15 minutes
- Yield: 12 servings 1x
Description
These Raspberry Custard Buns are soft, fluffy yeast buns filled with a rich, creamy vanilla custard and fresh raspberries. Perfectly golden and glossy from an egg wash, these buns offer a delightful combination of sweet, tart, and creamy flavors, making them an irresistible treat for breakfast, tea time, or dessert.
Ingredients
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup whole milk, warm
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 tsp salt
Custard Filling Ingredients
- 3 large egg yolks
- 1/2 cup sugar
- 3 tbsp cornstarch
- 1 1/4 cups whole milk, warm
- 1 tsp vanilla extract
Additional Ingredients
- Fresh raspberries (about 24, 1-2 per bun)
- 1 beaten egg (for egg wash)
Instructions
- Prepare the Dough: Combine 1 cup of warm milk and active dry yeast in a bowl and let it sit for about 5 minutes, or until frothy. In a separate large bowl, whisk together the flour, sugar, and salt. Add the yeast mixture, melted butter, and eggs to the dry ingredients. Knead the mixture until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Make the Custard Filling: While the dough is rising, whisk the egg yolks, sugar, and cornstarch together in a saucepan. Gradually stir in the warm milk, mixing constantly to prevent lumps. Cook the mixture over medium heat, stirring frequently, until it thickens and becomes creamy. Remove from heat and stir in the vanilla extract. Allow the custard to cool completely before assembling the buns.
- Shape the Buns: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle. Cut the dough into evenly sized squares. Place a spoonful of the cooled custard and a few fresh raspberries in the center of each square. Fold the edges over and seal them tightly around the filling, shaping each into a smooth bun.
- Final Proof and Bake: Arrange the filled buns on a baking tray lined with parchment paper. Cover them and let them proof for an additional 30 to 45 minutes until puffed. Preheat your oven to 350°F (175°C). Brush the tops of the buns with the beaten egg to give them a glossy finish. Bake for 18 to 22 minutes or until the buns turn golden brown. Allow to cool slightly before serving.
Notes
- Ensure the milk is warm, not hot, when activating yeast to prevent killing the yeast.
- Knead the dough well to develop gluten for a soft and elastic texture.
- Constant stirring during custard cooking is crucial to avoid lumps and burning.
- Be careful to seal the buns properly to keep the custard and raspberries from leaking during baking.
- Use fresh raspberries for the best flavor and texture; frozen raspberries may release too much liquid.
- Let the buns cool slightly before serving to allow the custard to set.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
