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
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. 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.
