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
Scale
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
