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Raspberry Custard Buns

Raspberry Custard Buns

These raspberry custard buns are soft, buttery pastries filled with homemade vanilla custard and fresh raspberries — a cozy treat bursting with flavor.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 buns
Cuisine: Scandinavian
Calories: 215
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 cups plus 1 tablespoon (250 g) all-purpose flour
  • 0.25 cup (50 g) granulated sugar
  • 0.25 teaspoon ground cardamom
  • 0.5 teaspoon fine sea salt
  • 1.5 teaspoons active dry yeast
  • 0.75 cup (180 ml) whole milk, lukewarm
  • 1 large egg
  • 5 tablespoons (75 g) unsalted butter, softened
  • 1 egg beaten (for brushing)
  • Pearl sugar or powdered sugar, for topping
  • 1 cup (125 g) fresh raspberries
  • 2 large egg yolks
  • 2 tablespoons granulated sugar (for custard)
  • 1 tablespoon cornstarch
  • 1 cup (240 ml) whole milk (for custard)
  • 1 teaspoon pure vanilla extract

Equipment

  • Mixing bowls
  • Medium saucepan
  • Whisk
  • Rolling Pin
  • Baking sheet
  • 9x13-inch baking pan
  • Plastic wrap
  • Oven
  • Pastry brush

Method
 

Instructions
  1. Start by making the custard: Whisk the egg yolks, sugar, cornstarch, and 2 tablespoons of milk in a medium saucepan until smooth.
  2. Gradually add the remaining milk and cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
  3. Remove from heat, stir in vanilla extract, and cover with plastic wrap pressed directly on the surface. Chill completely.
  4. For the dough, combine flour, sugar, cardamom, salt, and yeast in a large bowl. Stir in warm milk and the egg, mixing until it comes together.
  5. Add the butter in small portions, kneading until smooth and elastic, about 10 minutes by hand or mixer. Cover and let rise in a warm spot for 1 hour.
  6. Once the dough has doubled, roll it out into a 16x12-inch (40x30 cm) rectangle on a floured surface.
  7. Spread the chilled custard evenly over the dough, then scatter the raspberries across the surface.
  8. Roll the dough from the long edge into a log. Slice into 12 even pieces and arrange them, cut side up, in a parchment-lined 9x13-inch pan.
  9. Cover and let the rolls rise for 30 minutes until puffy.
  10. Preheat oven to 350°F (180°C). Brush the tops with beaten egg and bake for 25–30 minutes, or until golden brown and baked through.
  11. Cool slightly before topping with pearl sugar or dusting with powdered sugar.