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
Scale
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
