Description
Raspberry custard buns offer a delightful fusion of creamy custard and tangy berries nestled in pillowy pastry. Sweet French-inspired pastries promise pure indulgence with each tender, fruity bite you savor.
Ingredients
Scale
Flour and Yeast:
- 4 cups plus 2 tablespoons (500 g) all-purpose flour, sifted
- 2 teaspoons (¼ ounce (7 g)) instant yeast
Liquid and Fat Ingredients:
- 1¼ cups (300 ml) whole milk
- ⅓ cup (75 g) lightly salted butter, cut into small pieces
- 2 large eggs, at room temperature
Seasonings and Enhancers:
- 6 tablespoons (75 g) granulated sugar
- 1 ½ teaspoons ground cardamom
- ¼ teaspoon salt
Filling Ingredients:
- 4 tablespoons (56 g) butter, at room temperature
- 4 tablespoons brown sugar
- 1 ½ cups (150 g) frozen raspberries, roughly chopped
Custard Ingredients:
- 2 large egg yolks, at room temperature
- ⅓ cup (65 g) granulated sugar
- 2 tablespoons cornstarch
- 2 cups (480 ml) whole milk
- ½ vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
Instructions
- Activate dry yeast in lukewarm milk (110°F/43°C), ensuring temperature is precise for optimal fermentation.
- In a stand mixer fitted with dough hook, blend all-purpose flour, granulated sugar, active dry yeast, ground cardamom, and kosher salt.
- Pour milk mixture and one whole egg into dry ingredients, mixing at low speed until initial dough formation occurs.
- Knead dough continuously for 8 minutes, gradually incorporating softened unsalted butter until smooth and elastic texture develops.
- Transfer dough to lightly greased bowl, cover with clean kitchen towel, and allow to rise in warm environment until volume doubles (approximately 1 hour).
- Create filling by whisking room temperature unsalted butter with dark brown sugar until creamy and uniform consistency is achieved.
- Gently roll risen dough into rectangular shape approximately 16 inches (40 centimeters) long, spreading butter-sugar mixture evenly across surface.
- Distribute fresh raspberries uniformly across buttered dough, then carefully roll into tight cylindrical shape.
- Slice rolled dough into 12 equal portions, positioning each bun on parchment-lined baking sheet with slight spacing between.
- Allow buns to undergo second proofing for 30-45 minutes until visibly puffy.
- Prepare custard by whisking egg yolks with granulated sugar, then incorporating cornstarch for thickening.
- Warm whole milk with vanilla bean seeds, gradually tempering egg mixture to prevent curdling.
- Cook custard over medium heat, stirring constantly until mixture reaches thick, pudding-like consistency.
- Cool custard slightly, then carefully fill each bun’s center using piping bag or spoon.
- Brush bun surfaces with beaten egg for golden shine and enhanced color.
- Bake in preheated oven at 400°F (200°C) for 15-18 minutes until deep golden brown.
Notes
- Prep these delightful buns ahead of time by allowing the dough to rise in a warm, draft-free spot for optimal volume and softness.
- Fresh raspberries work best, but frozen can be used if thawed and gently patted dry to prevent excess moisture.
- Ensure butter is truly room temperature when mixing the filling to create a smooth, spreadable consistency.
- Use an instant-read thermometer to check custard thickness and prevent overcooking, which can make it grainy.
- Brush egg wash generously for a beautiful golden-brown shine that makes these buns look bakery-professional.
- Store leftover buns in an airtight container at room temperature for up to 2 days, or refrigerate for extended freshness.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Desserts, Breakfast, Snacks
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 12
- Calories: 276 kcal
- Sugar: 15 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg