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
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 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.
