Description
Raspberry custard buns bring rich European bakery charm to home kitchens. Delicate pastry filled with silky custard and fresh raspberries offers sweet comfort for weekend baking enthusiasts.
Ingredients
Scale
- 4 cups plus 2 tbsps (500 g) all-purpose flour, sifted
- 2 tsps (¼ oz (7 g)) instant yeast
- 1¼ cups (300 ml) whole milk
- 2 large eggs, at room temperature
- 6 tbsps (75 g) granulated sugar
- ⅓ cup (75 g) lightly salted butter, cut into small pieces
- 1 ½ tsps ground cardamom
- ¼ tsp salt
- 4 tbsps (56 g) butter, at room temperature
- 4 tbsps brown sugar
- 1 ½ cups (150 g) frozen raspberries, roughly chopped
- 2 large egg yolks, at room temperature
- ⅓ cup (65 g) granulated sugar
- 2 tbsps cornstarch
- 2 cups (480 ml) whole milk
- ½ vanilla bean, split lengthwise, or 1 tsp vanilla extract
Instructions
- Yeast Activation: Dissolve active dry yeast in precisely heated milk at 110°F, ensuring optimal fermentation conditions.
- Dough Preparation: Combine flour, sugar, cardamom, and salt in stand mixer, then integrate milk and egg, kneading continuously for 8 minutes while gradually incorporating softened butter until smooth, elastic consistency emerges.
- First Proofing: Transfer dough to greased bowl, cover, and allow to rise in warm environment until volume doubles (approximately 1 hour).
- Filling Creation: Whisk butter and brown sugar into creamy mixture, then roll risen dough into rectangular shape, spreading filling evenly and distributing fresh raspberries across surface.
- Shaping and Second Proofing: Roll dough into tight cylinder, slice into 12 portions, position on parchment-lined baking sheet, and let buns proof for 30-45 minutes until puffy.
- Custard Development: Whisk egg yolks with sugar and cornstarch, then temper with warm milk and vanilla bean seeds, cooking over medium heat until reaching thick, pudding-like consistency.
- Final Preparation and Baking: Fill bun centers with cooled custard, brush surfaces with beaten egg, and bake in preheated oven at 400°F for 15-18 minutes until deep golden brown.
Notes
- Temperature Precision: Accurate milk warmth (110°F/43°C) is crucial for yeast activation, ensuring perfect dough rise and texture.
- Kneading Technique: Consistently knead dough for full 8 minutes to develop gluten structure, creating soft and elastic bread texture.
- Proofing Patience: Allow two rising stages – first bulk rise and second bun rise – which develops deeper flavor and lighter crumb.
- Custard Caution: Gradually temper egg mixture when adding warm milk to prevent scrambling, creating smooth, silky custard consistency.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Desserts, Breakfast, Snacks
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 13
- Calories: 233
- Sugar: 14 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 72 mg