Description
These Raspberry Custard Buns feature soft, fluffy buns wrapped around a creamy custard filling punctuated with fresh, tart raspberries. This easy-to-follow recipe uses simple pantry ingredients and produces bakery-quality results, perfect for an indulgent treat any time of day.
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
Filling and Toppings
- Fresh raspberries (about 24, 1-2 per bun)
- 1 beaten egg (for egg wash)
Instructions
- Prepare the Dough: Combine 1 cup warm milk and active dry yeast in a bowl. Let it sit for 5 minutes until frothy. In a large bowl, whisk together flour, sugar, and salt. Add the yeast mixture, melted butter, and eggs. Knead until smooth and elastic. Cover with a damp cloth and allow to rise for 1 to 1.5 hours, until doubled.
- Make the Custard Filling: While dough rises, whisk egg yolks, sugar, and cornstarch in a saucepan. Gradually stir in warm milk, mixing constantly to avoid lumps. Cook over medium heat, stirring frequently, until thick and creamy. Remove from heat, stir in vanilla extract, then cool completely.
- Shape the Buns: Punch down the risen dough and roll it out on a floured surface into a rectangle. Cut into evenly sized squares. Place a spoonful of cooled custard and a few fresh raspberries in the center of each square. Fold and seal edges tightly around the filling, shaping into smooth buns.
- Final Proof and Bake: Place filled buns on a lined baking tray. Cover and let proof for 30–45 minutes until puffed. Preheat oven to 350°F (175°C). Brush buns with beaten egg for a glossy finish and bake 18–22 minutes until golden brown. Let cool slightly before serving.
Notes
- Use fresh raspberries and quality butter for the best flavor.
- Don’t overfill buns to avoid leaking during baking.
- Ensure dough doubles in size for soft, fluffy buns.
- Cool custard completely before filling to prevent soggy dough.
- Rotate baking tray halfway for even browning.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 bun
- Calories: 270
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg