If you have a sweet tooth and a love for beautiful, soft breads filled with luscious flavors, you are going to adore this Raspberry Custard Buns Recipe. These delightful buns combine the tender, pillowy dough with a creamy vanilla custard and bursts of fresh raspberries that make every bite both comforting and exciting. Whether you’re baking for a special brunch, a cozy afternoon tea, or simply because you deserve a treat, these buns offer an irresistible blend of fruity freshness and luscious texture that will quickly become a favorite in your kitchen.
Ingredients You’ll Need
Each ingredient in this Raspberry Custard Buns Recipe has a distinct role that transforms simple components into a magical finished product. From the fluffy texture imparted by the yeast and flour to the rich creaminess of the custard filling, every element works together to create something truly wonderful.
- 3 1/2 cups all-purpose flour: The fundamental base that provides structure and softness to the buns.
- 2 1/4 tsp active dry yeast (1 packet): Helps the dough rise, creating that airy, tender crumb.
- 1 cup whole milk, warm: Enriches the dough and activates the yeast for perfect fermentation.
- 1/4 cup sugar: Adds a touch of sweetness to balance the tart raspberries and enrich the dough’s flavor.
- 1/4 cup unsalted butter, melted: Imparts a silky mouthfeel and enhances tenderness.
- 2 large eggs: Add richness and help with binding the dough together.
- 1/2 tsp salt: Elevates all the flavors, making them pop without being salty.
- 3 large egg yolks: The foundation for the creamy custard filling, giving it a silky texture.
- 1/2 cup sugar: Sweetens the custard to perfectly complement the fruit.
- 3 tbsp cornstarch: Thickens the custard to just the right consistency.
- 1 1/4 cups whole milk, warm (for custard): Creates the creamy base of the custard filling.
- 1 tsp vanilla extract: Adds that warm, fragrant depth to the custard.
- Fresh raspberries (about 24, 1-2 per bun): Bursting with natural tartness that cuts through the richness beautifully.
- 1 beaten egg (for egg wash): Gives the buns a golden, glossy finish that is simply irresistible.
How to Make Raspberry Custard Buns Recipe
Step 1: Prepare the Dough
Start by activating your yeast – combining the warm milk with the yeast and letting it sit until it’s frothy. This tells you your yeast is alive and ready to work its magic. Next, mix your dry ingredients, then add the wet ones including melted butter and eggs. Knead until you get a smooth, elastic dough that’s slightly tacky but not sticky. Cover it and give it time to rise until doubled in size, which takes about an hour to an hour and a half. This slow rise ensures the dough develops flavor and a beautifully airy texture.
Step 2: Make the Custard Filling
While your dough is rising, turn your attention to the custard. Whisk together the egg yolks, sugar, and cornstarch to create a smooth base. Gradually pour in the warm milk, blending constantly to avoid lumps. Cook this mixture gently over medium heat until it thickens into a luscious creamy custard. Remove from the heat and stir in the vanilla extract for that classic aromatic touch. Let it cool completely so it’s perfect for filling the buns.
Step 3: Shape the Buns
Once your dough has risen, punch it down to release the air and roll it out on a floured surface to a rectangle shape. Cut it into equal square pieces — this will be the foundation for each bun. Carefully spoon a generous amount of cooled custard into the center of each square, then add a couple of fresh raspberries on top. Wrap the dough around the filling, pinching and sealing the seams to ensure the custard doesn’t leak during baking. Smoothly shape each piece into a round bun.
Step 4: Final Proof and Bake
Place your filled buns on a baking tray lined with parchment and allow them to proof again for 30 to 45 minutes, until they puff up nicely. This second rise makes sure they bake up soft and fluffy. Before sliding them into a preheated 350°F (175°C) oven, brush each bun with beaten egg. This step is what gives them that glorious golden shine. Bake for 18 to 22 minutes until they are beautifully browned and irresistible. Let them cool slightly so the custard sets just right before enjoying.
How to Serve Raspberry Custard Buns Recipe
Garnishes
Serving these buns fresh from the oven is divine, but you can elevate their presentation by dusting them lightly with powdered sugar or drizzling a bit of melted white chocolate over the top. A few extra fresh raspberries on the side make a lovely, colorful garnish that hints at the zesty filling inside.
Side Dishes
Raspberry Custard Buns Recipe pairs wonderfully with a cup of strong coffee or a mellow, fruity tea like Earl Grey or raspberry leaf tea. For a heartier breakfast spread, consider adding soft scrambled eggs or a simple green salad dressed lightly to balance the sweetness of the buns.
Creative Ways to Present
For a festive brunch, arrange the buns in a circular pattern on a large serving platter, creating a wreath-like effect that invites sharing. You could also serve them alongside small jars of whipped cream or clotted cream so everyone can customize their buns. These versatile treats are just as lovely at a picnic, wrapped individually in parchment paper for an adorable grab-and-go dessert.
Make Ahead and Storage
Storing Leftovers
If you have any of these dreamy Raspberry Custard Buns left over, store them in an airtight container at room temperature for up to two days. To keep their softness, place a slice of bread in the container which will help maintain moisture.
Freezing
These buns freeze beautifully! Allow them to cool completely, then wrap each bun tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to one month. When you’re ready, thaw at room temperature or gently warm before serving.
Reheating
To enjoy the buns warm and fresh, reheat them in a 325°F (160°C) oven for about 10 minutes. If you’re pressed for time, microwave for 15 to 20 seconds, but the oven method preserves the texture better. Always serve slightly warm for the best custard experience.
FAQs
Can I use frozen raspberries for the filling?
Frozen raspberries can be used, but be sure to thaw and drain them well to avoid excess moisture which might make the buns soggy. Fresh raspberries provide the best texture and flavor for this Raspberry Custard Buns Recipe.
Is it okay to substitute whole milk with a plant-based milk?
Yes! You can substitute whole milk with almond, oat, or soy milk, but the texture of the custard might change slightly. Use an unsweetened version for best results and monitor the custard’s thickness while cooking.
Can I prepare the dough and custard the day before?
Absolutely! You can prepare the dough up to the point of the first rise and refrigerate overnight. Make the custard in advance and keep it covered in the fridge. Just bring both to room temperature before proceeding with shaping and baking.
What if the custard is too runny after cooking?
If the custard isn’t thick enough, return it to low heat and cook while stirring constantly for a few more minutes. Make sure to whisk vigorously to prevent lumps. Cornstarch should thicken it nicely if measured correctly.
Can these buns be made smaller or larger?
Yes, you can adjust the size. Just keep in mind larger buns will need longer baking times and might require slightly longer proofing. Smaller buns bake faster and are perfect for bite-sized treats or parties.
Final Thoughts
This Raspberry Custard Buns Recipe is one of those homemade treasures that bring a bit of joy with every bite. Soft, creamy, fruity, and beautifully golden, these buns are sure to win over friends and family alike. I can’t wait for you to try making them and experience that perfect combination of flavors and textures. Once you do, I’m pretty sure they’ll 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: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Raspberry Custard Buns—soft, fluffy yeast buns filled with rich homemade vanilla custard and fresh raspberries. These sweet treats boast a tender crumb and a glossy golden crust, perfect for breakfast, brunch, or an elegant dessert.
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 whole milk with active dry yeast in a small bowl. Let it sit for 5 minutes until the mixture becomes frothy, indicating the yeast is activated. In a large mixing bowl, whisk together the all-purpose flour, sugar, and salt. Add the yeast mixture, melted unsalted butter, and eggs to the dry ingredients. Knead the dough thoroughly until it becomes smooth and elastic. Cover the bowl with a damp cloth and allow the dough to rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
- Make the Custard Filling: While the dough is rising, focus on the custard. In a saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually add the warm milk while continuously stirring to prevent lumps. Cook the mixture over medium heat, stirring frequently, until it thickens and becomes creamy. Remove the saucepan from the heat, stir in vanilla extract, and then let the custard cool completely to room temperature.
- Shape the Buns: After the dough has risen, punch it down to release air. Roll out the dough on a floured surface into a large rectangle. Cut this rectangle into evenly sized squares. Place a spoonful of the cooled custard onto the center of each square, then top with one or two fresh raspberries. Fold the edges of the dough over the filling and seal tightly to form smooth, filled buns.
- Final Proof and Bake: Arrange the filled buns on a baking tray lined with parchment paper. Cover them with a cloth and allow to proof again for 30 to 45 minutes until they puff up. Meanwhile, preheat your oven to 350°F (175°C). Brush the tops of the buns with the beaten egg wash to give them a shiny, golden finish. Bake the buns for 18 to 22 minutes, or until they turn golden brown on top. Allow them to cool slightly before serving for the best texture and flavor.
Notes
- Ensure the milk is warm but not hot when activating yeast to avoid killing the yeast.
- Cooling the custard completely before filling prevents the dough from becoming soggy.
- Sealing the buns tightly is crucial to keep the custard from leaking during baking.
- Use fresh, firm raspberries for the best flavor and appearance.
- The egg wash provides a shiny, attractive crust but can be omitted for a softer finish.
