Raspberry Custard Buns
Delicious fluffy buns filled with creamy custard and topped with fresh raspberries, perfect for brunch or dessert.
Ingredients
Dough Ingredients
- 2.5 cups 2 1/2 cups of all-purpose flour Brings a soft texture
- 0.25 cups 1/4 cup of granulated sugar Provides gentle sweetness
- 2.25 teaspoons 1 packet (2 1/4 tsp) of instant yeast For fluffy rise
- 0.5 teaspoon 1/2 tsp of salt Enhances flavors
- 0.5 cups 1/2 cup of warm milk Adds richness
- 0.25 cups 1/4 cup of softened unsalted butter For added richness
- 1 large 1 egg Used in the dough
Custard Ingredients
- 1 cups 1 cup of milk For custard base
- 2 large 2 egg yolks Thickens custard
- 0.25 cups 1/4 cup of sugar Sweetens custard
- 2 tablespoons 2 tablespoons of cornstarch Thickening agent
- 1 teaspoon 1 teaspoon of vanilla extract For flavor
Topping Ingredients
- 0.5 cups 1/2 cup of mashed, fresh raspberries For topping that adds color and flavor
- 1 tablespoon Sprinkle of sugar over the raspberries Enhances natural sweetness
Instructions
Making the Dough
- In a large bowl, combine 2 1/2 cups of all-purpose flour, 1/4 cup of granulated sugar, 2 1/4 tsp of instant yeast, and 1/2 tsp of salt.
- Slowly add 1/2 cup of warm milk, 1/4 cup of softened unsalted butter, and 1 egg.
- Knead the dough until smooth and elastic. Let it rise in a warm place for 1 hour.
Preparing the Custard
- Heat 1 cup of milk in a saucepan until warm.
- In a separate bowl, whisk together 2 egg yolks, 1/4 cup of sugar, and 2 tablespoons of cornstarch.
- Gradually add the warm milk while whisking and cook over medium heat until thickened, stirring constantly.
- Stir in 1 teaspoon of vanilla extract and let cool completely.
Shaping the Buns
- Once the dough has risen, divide it into balls and flatten each ball into a disc.
- Place a generous portion of custard in the center, fold the dough over and pinch to seal.
- Allow the sealed buns to rise for another 30 minutes.
Baking the Buns
- Preheat the oven to 350°F (175°C).
- Top each bun with mashed raspberries mixed with sugar.
- Bake in the preheated oven for 18 to 20 minutes until golden brown.
Notes
Serve warm at brunch or as dessert, garnished with fresh raspberries and powdered sugar. Common mistakes include over-kneading the dough or skipping rising times.