Description
Delightful Raspberry Custard Buns bring European bakery charm straight to kitchen counters. Sweet-tart raspberries nestled in silky custard create a perfect pastry experience you cannot resist.
Ingredients
Scale
Dough:
- 4 cups plus 2 tablespoons (500 g) all-purpose flour, sifted
- 2 large eggs, at room temperature
- 1 ¼ cups (300 ml) whole milk
- 6 tablespoons (75 g) granulated sugar
- 2 teaspoons (7 g) instant yeast
- ⅓ cup (75 g) lightly salted butter, cut into small pieces
- 1 ½ teaspoons ground cardamom
- ¼ teaspoon salt
Filling:
- 1 ½ cups (150 g) frozen raspberries, roughly chopped
- 4 tablespoons (56 g) butter, at room temperature
- 4 tablespoons brown sugar
Custard:
- 2 cups (480 ml) whole milk
- 2 large egg yolks, at room temperature
- ⅓ cup (65 g) granulated sugar
- 2 tablespoons cornstarch
- ½ vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
Instructions
- Craft a light, airy dough by gently warming milk and combining it with flour, sugar, yeast, cardamom, and salt in a stand mixer. Knead the mixture until elastic, incorporating butter gradually to create a smooth, supple texture. Allow the dough to rise in a warm environment until it doubles in volume.
- Create a luscious filling by blending butter and brown sugar into a uniform, creamy mixture that will provide rich undertones to the buns.
- Transform the risen dough into a rectangular canvas, spreading the butter-sugar blend evenly across its surface. Scatter frozen raspberries strategically, then roll the dough into a tight cylinder. Slice the log into 12 uniform portions, positioning them carefully on parchment-lined baking sheets. Let the buns proof in a cozy spot to develop volume and texture.
- Construct a silky custard by whisking egg yolks with sugar and cornstarch. Infuse milk with vanilla, gradually tempering the egg mixture to prevent curdling. Simmer the custard until it thickens to a luxurious consistency, then allow it to cool slightly.
- Preheat the oven to a high temperature. Delicately create small cavities in each bun, filling them with velvety custard. Brush the exterior with beaten egg to achieve a golden, glossy finish. Bake until the buns transform into a rich, amber-hued delicacy. Once cooled, dust with a ethereal layer of powdered sugar for an elegant presentation.
Notes
- Choose lukewarm milk to activate yeast perfectly and ensure soft, fluffy dough texture.
- Knead the dough thoroughly until it becomes elastic and slightly moist for best bun consistency.
- Frozen raspberries work best as they maintain shape and prevent excessive moisture during baking.
- Temper egg mixture slowly when adding warm milk to prevent accidental scrambling of custard.
- Create small cavities gently to avoid tearing delicate dough while filling with custard.
- Allow buns to cool slightly before dusting with powdered sugar to prevent melting.
- Substitute vanilla bean with high-quality vanilla extract if unavailable.
- Store leftover buns in an airtight container at room temperature for up to two days.
- For gluten-free option, replace wheat flour with a commercial gluten-free bread flour blend.
- Reduce sugar content by using stevia or monk fruit sweetener for a lower-calorie version.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 260
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg