Description
These Raspberry Custard Buns feature a soft, buttery brioche-style dough filled with silky vanilla custard and tart raspberries, an elegant and nostalgic pastry perfect for brunch or special gatherings.
Ingredients
For the Dough:
- 3 cups bread flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast
- 1 teaspoon fine sea salt
- 3/4 cup warm whole milk
- 1 large egg
- 4 tablespoons unsalted butter, softened
For the Vanilla Custard:
- 1 cup whole milk
- 3 large egg yolks
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 2 tablespoons butter
For Assembly:
- 1 cup fresh raspberries
- 1 egg beaten with 1 tablespoon milk (for egg wash)
- 2 tablespoons pearl or coarse sugar
Instructions
1. Whisk yolks and sugar until pale. Heat milk until steaming and temper into yolks. Return to heat and cook until thickened. Stir in vanilla and butter, then chill with plastic wrap touching surface.
2. In a stand mixer, combine warm milk, sugar, and yeast. Let bloom 5 minutes. Add egg, flour, and salt. Mix and knead 8–10 minutes until smooth.
3. Add softened butter one tablespoon at a time. Knead 5 more minutes until elastic and supple.
4. Place dough in oiled bowl, cover, and rise in warm area for 1.5 hours until doubled.
5. Divide dough into 12 pieces. Flatten each to 4-inch round and press shallow well in center.
6. Spoon 1 tablespoon custard into each well and add 4–5 raspberries.
7. Cover and rise again for 45 minutes until puffy. Preheat oven to 375°F.
8. Brush exposed dough with egg wash and sprinkle with pearl sugar.
9. Bake 18–22 minutes until golden and custard is just set. Cool 15 minutes before serving.
Notes
- Make sure milk is between 105-110°F to activate yeast without killing it.
- Do not overfill buns with custard or it may overflow during baking.
- Use fresh or thawed raspberries, patted dry to avoid excess moisture.
- Let buns cool slightly before serving to avoid custard burns.
- Best enjoyed fresh but can be reheated gently in the oven.
- Prep Time: 45 minutes
- Cook Time: 22 minutes
- Category: Pastry
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 bun
- Calories: 285
- Sugar: 15g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
Keywords: raspberry custard buns, sweet buns, brunch pastries