If you are looking for a delightful treat that combines luscious fruit with silky creaminess wrapped in soft, pillowy dough, the Raspberry Custard Buns Recipe is your new go-to. This recipe harmonizes the tartness of fresh raspberries with rich vanilla custard, all encased in tender, buttery buns that are perfect for breakfast, tea time, or any time you want to feel a little indulgent. The textures and flavors come together in such an inviting way that each bite feels like a warm hug from a dear friend.
Ingredients You’ll Need
This Raspberry Custard Buns Recipe calls for simple, everyday ingredients that come together beautifully to create a bakery-worthy treat. Each element plays a vital role in delivering the perfect balance of flavor, moisture, and texture that will make your buns unforgettable.
- 3 1/2 cups all-purpose flour: Provides the structure and soft crumb for the dough.
- 2 1/4 tsp active dry yeast (1 packet): The magical agent that helps the dough rise and become airy.
- 1 cup whole milk, warm: Activates the yeast and enriches the dough with a creamy touch.
- 1/4 cup sugar: Adds a subtle sweetness to the dough and custard.
- 1/4 cup unsalted butter, melted: Brings richness and tenderness to the buns.
- 2 large eggs: Bind the dough and give it a nice golden color once baked.
- 1/2 tsp salt: Enhances the flavors and balances the sweetness.
- 3 large egg yolks: Essential for creating that silky, smooth custard filling.
- 3 tbsp cornstarch: Thickens the custard perfectly without lumps.
- 1 1/4 cups whole milk, warm: A second batch of milk used to prepare the creamy custard.
- 1 tsp vanilla extract: Infuses the custard with a warm, comforting aroma.
- Fresh raspberries (about 24): Provides bursts of juicy, tart flavor in every bite.
- 1 beaten egg (for egg wash): Gives the buns a shiny, golden finish that’s irresistibly inviting.
How to Make Raspberry Custard Buns Recipe
Step 1: Prepare the Dough
Begin by combining warm milk with active dry yeast in a small bowl. Let it sit for about 5 minutes until it becomes frothy, signaling the yeast is ready to leaven the dough. In a larger mixing bowl, whisk together the flour, sugar, and salt. Now, add your yeast mixture, melted butter, and eggs. Knead everything together until you have a smooth, elastic dough. This process develops the gluten, which is key to those soft, fluffy buns. Cover the dough with a damp cloth and let it rise in a warm spot for 1 to 1.5 hours until it doubles in size. Watching it puff up is always so satisfying — it means you’re on the right track.
Step 2: Make the Custard Filling
While your dough takes its nap, it’s time to whip up the custard filling that makes this Raspberry Custard Buns Recipe stand apart. In a saucepan, whisk together egg yolks, sugar, and cornstarch. Gradually add warm milk to the mixture, stirring constantly to prevent lumps from forming. Cook this concoction over medium heat, stirring frequently, until it thickens into a creamy, pudding-like consistency. Once off the heat, stir in the vanilla extract, which adds that lovely aromatic depth. Set the custard aside to cool completely—the custard should be smooth and slightly firm for easy filling later on.
Step 3: Shape the Buns
Once the dough has risen, gently punch it down to release the air. Roll it out on a lightly floured surface into a neat rectangle. Cut the dough into even squares, perfect little canvases to hold the decadent filling. Add a generous spoonful of cooled custard and 1 to 2 fresh raspberries in the center of each square. Then fold and seal the edges carefully around the filling to form smooth buns. Making sure the edges are sealed tight keeps all that delicious custard and berry goodness enclosed during baking.
Step 4: Final Proof and Bake
Arrange the filled buns on a baking tray lined with parchment paper, then cover and let them proof again for about 30 to 45 minutes until they puff up gorgeously. This second rise ensures the buns will be tender and airy. While they proof, preheat your oven to 350°F (175°C). Just before baking, brush each bun with beaten egg for that irresistible glossy finish. Bake the buns for 18 to 22 minutes, or until they’re beautifully golden brown on top. Let the buns cool slightly before you dig in—that custard needs a moment to set perfectly inside.
How to Serve Raspberry Custard Buns Recipe
Garnishes
To elevate your Raspberry Custard Buns Recipe even more, sprinkle powdered sugar over the tops for a delicate sweetness and elegant look. Fresh mint leaves can also add a refreshing contrast in color and flavor. If you’re feeling extra indulgent, a light drizzle of melted white chocolate or a dusting of cinnamon can complement the berries and custard beautifully.
Side Dishes
These buns are wonderful on their own, but if you want to create a full experience, serve them alongside a hot cup of tea or fresh coffee. A dollop of whipped cream or a scoop of vanilla bean ice cream also pairs surprisingly well, turning this simple pastry into a delightfully decadent dessert.
Creative Ways to Present
For a charming brunch display, arrange the buns on a tiered stand surrounded by fresh raspberries and edible flowers. You can also slice one in half to reveal the custard core and raspberry jewels inside, making it irresistibly tempting for your guests. These little touches make all the difference when you’re sharing this Raspberry Custard Buns Recipe with friends and family.
Make Ahead and Storage
Storing Leftovers
Leftover Raspberry Custard Buns keep well in an airtight container at room temperature for up to two days. Make sure they have cooled completely before storing to avoid sogginess. When stored properly, they maintain their tender texture and delightful flavors.
Freezing
If you want to enjoy these buns a little later, freeze them before the final proof or after baking once cooled. Wrap each bun tightly in plastic wrap, then place in a freezer-safe bag or container. Frozen buns last up to two months, making them a great make-ahead treat for busy days.
Reheating
To bring your buns back to life, reheat them gently in a 325°F (160°C) oven for about 10 minutes if frozen, or 5 minutes if refrigerated. You can also microwave them for 15 to 20 seconds for a quick warm-up, but the oven method helps retain the best texture and that lovely fresh-baked aroma.
FAQs
Can I use frozen raspberries instead of fresh?
Fresh raspberries are ideal because they hold their shape better and have a brighter flavor, but you can use frozen raspberries if necessary. Just be sure to thaw and drain them well to avoid excess moisture which might make the buns soggy.
Is it possible to make these buns gluten-free?
While the traditional Raspberry Custard Buns Recipe uses all-purpose flour, you can try a gluten-free baking blend that substitutes cup-for-cup. Keep in mind that texture and rising times may vary, so adjustments might be needed.
How long does the custard filling keep?
The custard filling can be stored in an airtight container in the refrigerator for up to 2 days. Be sure it’s fully cooled before refrigerating to maintain its creamy texture.
Can I make the dough using a stand mixer?
Absolutely! Using a stand mixer with a dough hook attachment makes kneading easier and consistent. Mix on medium speed until the dough is smooth and elastic, about 7 to 10 minutes.
Are these buns best eaten fresh, or do they improve after a day?
These buns are absolutely scrumptious fresh from the oven when the custard is creamy and the dough is tender. They can taste good the next day but are best enjoyed warm or reheated to revive their softness and enhance the flavors.
Final Thoughts
There is something incredibly comforting and joyous about homemade Raspberry Custard Buns Recipe bursting with luscious custard and fresh raspberries. Whether you’re serving them for a special occasion or simply want to treat yourself, these buns bring a little magic to any table. I truly hope you give this recipe a try — it’s a sweet escape wrapped in dough, and I promise it will become a beloved staple in your baking repertoire.
Print
Raspberry Custard Buns Recipe
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Raspberry Custard Buns are soft, fluffy buns filled with creamy vanilla custard and fresh raspberries, offering a delightful combination of sweet, tart, and tender textures. Perfect for breakfast, brunch, or a comforting dessert, these buns feature a delicate yeast dough enriched with eggs and butter, filled with a smooth custard, and baked to golden perfection with a shiny egg wash finish.
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. Let it sit for 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix and Knead Dough: In a large bowl, whisk together the flour, sugar, and salt. Add the yeast mixture, melted butter, and eggs. Knead the dough until it is smooth and elastic, which should take about 8-10 minutes by hand or 5-7 minutes in a stand mixer with a dough hook.
- First Rise: Cover the dough with a damp cloth and allow it to rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
- Prepare the Custard Filling: While the dough is rising, whisk together the egg yolks, sugar, and cornstarch in a saucepan until smooth. Gradually pour in the warm milk while mixing constantly to avoid lumps.
- Cook the Custard: Place the saucepan over medium heat and cook the mixture, stirring frequently, until it thickens to a creamy consistency. Remove from heat and stir in the vanilla extract. Allow the custard to cool completely before using.
- 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.
- Fill and Seal: Place a spoonful of the cooled custard and a few fresh raspberries in the center of each square. Carefully fold and seal the edges tightly around the filling to form smooth buns.
- Final Proof: Place the filled buns on a baking tray lined with parchment paper. Cover loosely and let them proof for 30 to 45 minutes until puffed up.
- Preheat and Egg Wash: Preheat the oven to 350°F (175°C). Brush the buns with the beaten egg to give them a glossy, golden finish when baked.
- Bake the Buns: Bake the buns in the preheated oven for 18 to 22 minutes until they are golden brown on top.
- Cool and Serve: Remove the buns from the oven and allow them to cool slightly before serving to enjoy the custard and raspberry filling without burning.
Notes
- Ensure the milk is warm but not hot when activating yeast and making custard, to avoid killing the yeast or curdling eggs.
- Use fresh raspberries that are firm and ripe for the best flavor and texture inside the buns.
- Sealing the bun edges tightly is important to prevent custard leakage during baking.
- You can substitute whole milk with 2% milk, but whole milk yields a richer dough and custard.
- To make the buns extra shiny, apply a second egg wash before baking.
- Store leftover buns in an airtight container at room temperature for up to 2 days or freeze for longer storage.
