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Raspberry Custard Buns

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Raspberry Custard Buns are delightful pastries that combine sweet and tart raspberries with creamy custard, all wrapped in a soft, cardamom-infused dough. These treats are perfect for a cozy breakfast or an afternoon snack.

Ingredients

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For the Dough:

  • 1¼ cups (300 ml) whole milk
  • 4 cups plus 2 tablespoons (500 g) all-purpose flour, sifted
  • 6 tablespoons (75 g) granulated sugar
  • 2 teaspoons (7 g) instant yeast
  • 1½ teaspoons ground cardamom
  • ¼ teaspoon salt
  • 2 large eggs, at room temperature
  • 1/3 cup (75 g) lightly salted butter, cut into small pieces

For the Filling:

  • 4 tablespoons (56 g) butter, at room temperature
  • 4 tablespoons brown sugar
  • 1½ cups (150 g) frozen raspberries, roughly chopped

For the Custard:

  • 2 large egg yolks, at room temperature
  • 1/3 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

  • Prepare the Dough:
    • In a small saucepan, warm the milk over low heat until lukewarm.
    • In a stand mixer fitted with a dough hook, combine the sifted flour, granulated sugar, instant yeast, ground cardamom, and salt.
    • Add the lukewarm milk and one of the eggs to the dry ingredients. Knead on low speed for about 8 minutes.
    • Incorporate the butter pieces into the dough and continue kneading on medium speed for an additional 5 minutes, or until the dough becomes very elastic and slightly moist.
    • Transfer the dough to a lightly buttered bowl, cover with a tea towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • Prepare the Filling:
    • In a small bowl, mix the room temperature butter with the brown sugar until well combined.
  • Shape the Buns:
    • Once the dough has risen, line two baking sheets with parchment paper.
    • On a lightly floured surface, roll out the dough into a large rectangle measuring approximately 20 x 15 inches (50 x 38 cm).
    • Evenly spread the butter and brown sugar mixture over the dough, reaching all the edges. Sprinkle the chopped frozen raspberries on top.
    • Starting from one of the long sides, roll the dough tightly to form a log about 20 inches (50 cm) in length.
    • Using a sharp knife, cut the log into 12 equal pieces. Place the buns onto the prepared baking sheets, cover with a tea towel, and let them rise in a warm spot for 40 minutes.
  • Prepare the Custard:
    • In a large bowl, whisk together the egg yolks and granulated sugar until well combined, then whisk in the cornstarch.
    • In a small saucepan, heat the milk over low heat. Scrape the seeds from the vanilla bean into the milk and add the bean itself (or add the vanilla extract). Warm the milk until it’s just about to simmer, then remove the vanilla bean.
    • Gradually pour the warm milk into the egg yolk mixture, whisking constantly to prevent curdling.
    • Return the mixture to the saucepan and cook over medium heat, stirring continuously, for 5 to 8 minutes, or until the custard has thickened significantly. Remove from heat and let it cool slightly.
  • Assemble and Bake:
    • Preheat the oven to 400°F (200°C).
    • Using a small spoon, gently separate the center layers of each bun to create a small cavity. Fill each cavity with 1 to 2 tablespoons of the prepared custard.
    • In a small bowl, beat the remaining egg and lightly brush it over the dough portions of the buns.
    • Bake the buns for about 15 minutes, or until they are nicely browned.
    • Transfer the baked buns to a wire rack to cool slightly. Before serving, dust them with powdered sugar if desired.

Notes


  • These buns are best enjoyed warm on the day they are baked.
  • Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven before serving to refresh their texture.

Find it online: https://ukfinda.com/raspberry-custard-buns/