Berry Bliss: Soft Raspberry Custard Buns Recipe for Brunch Lovers

Warm raspberry custard buns offer a delightful twist on classic breakfast pastries that’ll make your morning sing.

Soft dough cradles a silky smooth filling bursting with fruity brightness.

Delicate layers melt in your mouth with each tender bite.

Sweet raspberry notes dance perfectly against creamy custard’s rich foundation.

Baking these treats becomes a sensory adventure that connects you to comfort and indulgence.

Subtle hints of vanilla complement the fruit’s natural tanginess.

You’ll want to savor every delectable morsel of this irresistible morning delight.

Why Raspberry Custard Buns Are Worth Baking

• Discover the delightful raspberry custard buns that transform your baking experience.
• Perfect for bakers of all levels, this recipe guides you smoothly through each step without complex techniques.
• Kids and adults will love the sweet combination of raspberries, creamy custard, and soft, pillowy dough.
• Cardamom-infused dough paired with tangy raspberries and rich vanilla custard creates a sophisticated yet comforting pastry.

Raspberry Custard Bun Q&A

• What type of raspberries work best for this recipe?

Frozen raspberries are recommended because they maintain their shape and prevent excessive moisture in the dough, ensuring the buns don’t become soggy during baking.

• Can I substitute cardamom if I don't have it?

Yes, you can use cinnamon or skip the spice entirely. Cardamom adds a unique flavor, but the buns will still taste delicious without it.

• Is a stand mixer necessary for making the dough?

While a stand mixer makes kneading easier, you can knead the dough by hand. It will require more effort and time, around 15-20 minutes of continuous kneading to achieve the right elasticity.

• How do I know when the custard is properly thickened?

The custard is ready when it coats the back of a spoon and leaves a clear path when you run your finger through it. It should have a smooth, pudding-like consistency and not be runny.

Ingredients to Make Raspberry Custard Buns

• Flour: Provides the base structure for soft, tender buns.
• Milk: Adds moisture and helps activate yeast.
• Granulated Sugar: Sweetens the dough and aids in browning.
• Instant Yeast: Essential for dough rising and texture.
• Ground Cardamom: Adds warm, aromatic flavor.
• Salt: Enhances overall flavor and controls yeast activity.
• Butter: Creates rich, tender texture in the dough.
• Eggs: Provide richness and help bind ingredients.

• Butter: Creates a smooth, spreadable mixture.
• Brown Sugar: Adds deep sweetness and caramel notes.
• Frozen Raspberries: Provides tart burst of fruity flavor.

• Egg Yolks: Thickens and enriches the custard.
• Granulated Sugar: Sweetens the custard.
• Cornstarch: Helps thicken and stabilize the custard.
• Milk: Creates the creamy base of the custard.
• Vanilla Bean or Vanilla Extract: Adds classic sweet flavor.

• Powdered Sugar: Optional decorative topping for sweetness.
• Egg (for egg wash): Gives golden shine to baked buns.

Baking Instructions for Raspberry Custard Buns

Step 1: Create Soft Dough

Warm milk gently over low heat. Mix flour, sugar, yeast, cardamom, and salt in a stand mixer. Add milk and egg, knead for 8 minutes. Incorporate butter pieces, continue kneading until dough becomes elastic. Transfer to buttered bowl, cover, and let rise in warm spot for one hour.

Step 2: Prepare Sweet Butter Blend

Mix softened butter with brown sugar until smooth and creamy.

Step 3: Shape Delightful Rolls

Roll dough into large rectangle on floured surface. Spread butter-sugar mixture evenly. Scatter frozen raspberries across surface. Roll tightly from long side into log. Slice into 12 equal pieces. Place on parchment-lined baking sheets, cover, and let rise for 40 minutes.

Step 4: Craft Silky Custard

Whisk egg yolks and sugar. Add cornstarch. Heat milk with vanilla bean or extract. Pour warm milk into egg mixture, whisking constantly. Return to pan, cook until thickened. Cool slightly.

Step 5: Bake and Finish

Preheat oven to 400F. Gently create cavity in each bun. Fill with custard. Brush buns with beaten egg. Bake for 15 minutes until golden brown. Cool on wire rack. Optional: Dust with powdered sugar before serving.

Tips for Fluffy Raspberry Custard Buns

• Prevent Tough Dough: Knead gently and avoid overworking the dough to maintain its soft, fluffy texture. Stop mixing once the dough becomes elastic and smooth.
• Raspberry Tip: Use frozen raspberries to prevent color bleeding and maintain distinct fruit pockets within the bun filling. Ensure raspberries are chopped for even distribution.
• Custard Consistency: Whisk continuously while cooking to prevent lumps and achieve a silky smooth custard. Remove from heat immediately once thickened to prevent overcooking.
• Temperature Control: Let dough rise in a warm, draft-free area around 80-85°F for optimal yeast activation. Use a slightly warm oven or sunny windowsill.
• Make-Ahead Strategy: Prepare custard and dough separately a day in advance. Store custard in the refrigerator and let dough come to room temperature before final shaping and baking.

How to Store and Enjoy Raspberry Custard Buns Later

• Store leftover raspberry custard buns in an airtight container in the refrigerator for up to 3 days. Cover the buns carefully to prevent them from drying out or absorbing other food odors.
• Wrap individual buns tightly in plastic wrap, then place them in a freezer-safe container. Freeze for up to 2 weeks. Thaw overnight in the refrigerator before reheating.
• Preheat the oven to 300°F (150°C). Place buns on a baking sheet and warm for 5-7 minutes until heated through. Cover loosely with aluminum foil to prevent over-browning.
• Warm individual buns for 15-20 seconds on medium power. Be careful not to overheat, as this can make the custard and dough tough or rubbery.

Best Pairings for Raspberry Custard Buns

• Select a chilled sweet Riesling with bright, fruity notes that beautifully complement the raspberry's tartness and match the delicate vanilla custard's creamy profile.
• Brew a light lavender Earl Grey tea, which enhances the cardamom's subtle spice and provides a delicate floral backdrop to the raspberry's vibrant flavor.
• Serve alongside a small scoop of honey-lavender ice cream, creating a harmonious blend of creamy, sweet, and tangy elements that elevate the buns' complex taste profile.
• Prepare a fresh raspberry and mint spritzer that offers a crisp, cool contrast to the rich, warm custard buns, balancing their sweet and buttery texture.

Fun Flavor Swaps for Raspberry Custard Buns

• Gluten-Free Raspberry Custard Buns: Replace wheat flour with a gluten-free blend and add xanthan gum to help bind the dough. Use dairy-free milk and butter alternatives for those with additional dietary restrictions.
• Vegan Raspberry Custard Option: Substitute eggs with flax eggs, use plant-based milk, and create a coconut milk-based custard. Replace dairy butter with coconut oil or vegan margarine for a plant-based version.
• Low-Sugar Raspberry Buns: Use a sugar substitute like stevia or monk fruit sweetener in both the dough and custard. Replace brown sugar with a low-glycemic alternative to reduce overall sugar content.
• Dairy-Free Adaptation: Swap cow's milk with almond, oat, or coconut milk. Use coconut cream for the custard and replace butter with coconut oil or olive oil-based spread.

Raspberry Custard Buns Recipe

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4.7 from 38 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Delightful raspberry custard buns elevate classic pastry with creamy French-style filling and juicy berry swirls. Homemade comfort awaits when you pull these golden-brown beauties from the oven, ready to savor each luscious, tender bite.

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Ingredients

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Primary Ingredients:

• 4 cups plus 2 tablespoons (500 g) all-purpose flour
• 2 cups (480 ml) whole milk
• 1 ¼ cups (300 ml) whole milk
• 1 ½ cups (150 g) frozen raspberries

Sweeteners and Sugars:

• 6 tablespoons (75 g) granulated sugar
• 4 tablespoons brown sugar
• ⅓ cup (65 g) granulated sugar

Additional Ingredients:

• 2 large eggs
• 2 large egg yolks
• ⅓ cup (75 g) lightly salted butter
• 4 tablespoons (56 g) butter
• 2 tablespoons cornstarch
• 2 teaspoons (7 g) instant yeast
• 1 ½ teaspoons ground cardamom
• ½ vanilla bean or 1 teaspoon vanilla extract
• ¼ teaspoon salt

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Instructions

1. Craft a silky dough by warming milk and combining it with flour, sugar, yeast, cardamom, and salt in a stand mixer. Knead the mixture thoroughly, gradually incorporating butter until the texture becomes elastic and smooth.
2. Allow the dough to proof in a buttered bowl for approximately one hour, expanding to double its original volume.
3. Roll the risen dough into a generous rectangular shape, spreading a luxurious mixture of butter and brown sugar across its surface. Distribute frozen raspberries evenly over the sweetened layer.
4. Carefully roll the dough into a compact log, slicing it into twelve uniform portions. Position these delicate spirals onto lined baking sheets and permit a second gentle rise.
5. Construct a velvety custard by whisking egg yolks with sugar and cornstarch. Infuse milk with vanilla, tempering the egg mixture carefully to prevent curdling.
6. Gently coax the custard to a thick, luxurious consistency over medium heat, stirring constantly to achieve a smooth texture.
7. Prepare the oven to 400F, creating perfect baking conditions. Delicately create small cavities in each bun, filling them with the prepared custard.
8. Brush the buns with beaten egg, providing a golden sheen during baking. Bake until they transform into a rich, appetizing golden brown.
9. Remove from the oven and transfer to a cooling rack. Optional: dust with a whisper of powdered sugar before serving these decadent raspberry custard delights.

Notes

• Swap out raspberries for seasonal berries like blueberries or strawberries to customize the flavor profile and keep the recipe exciting throughout the year.
• For gluten-sensitive individuals, replace regular flour with a high-quality gluten-free blend that contains xanthan gum to maintain the dough’s elasticity and structure.
• Control rising temperature by placing dough near a warm oven or in a slightly heated room to ensure consistent and reliable fermentation during proofing stages.
• Prevent custard from curdling by tempering egg mixture slowly and maintaining consistent stirring when introducing hot milk, which guarantees a smooth, silky texture.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 12
• Calories: 220
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 60 mg