Raspberry Custard Buns: Prepare to be transported to a world of sweet, tangy, and utterly irresistible delight! Imagine sinking your teeth into a soft, pillowy bun, bursting with a creamy, vanilla-infused custard and studded with juicy, vibrant raspberries. This isn’t just a recipe; it’s an experience, a little slice of heaven perfect for a weekend brunch or a special afternoon treat.
While the exact origins of custard-filled buns are debated, similar pastries have graced tables across Europe for centuries. The combination of enriched dough and creamy fillings speaks to a universal desire for comfort and indulgence. The addition of raspberries, however, elevates this classic to something truly special, adding a burst of freshness that perfectly complements the richness of the custard.
What makes these Raspberry Custard Buns so beloved? It’s the symphony of textures and flavors. The soft, yielding bun gives way to the smooth, velvety custard, punctuated by the tartness of the raspberries. They’re surprisingly easy to make, too! While they require a little patience for the dough to rise, the end result is well worth the effort. The aroma alone, as they bake in the oven, is enough to make your mouth water. Get ready to create a batch of these delightful buns and experience the joy they bring!
Ingredients:
- For the Sweet Dough:
- 500g strong bread flour, plus extra for dusting
- 7g sachet of fast-action dried yeast
- 75g caster sugar
- 1 tsp salt
- 100ml lukewarm milk
- 2 large eggs, lightly beaten
- 75g unsalted butter, softened and cubed
- Zest of 1 lemon
- For the Custard Filling:
- 500ml whole milk
- 1 vanilla bean, split lengthways and seeds scraped (or 1 tsp vanilla extract)
- 6 large egg yolks
- 100g caster sugar
- 40g cornstarch
- 25g unsalted butter, cubed
- For the Raspberry Compote:
- 300g fresh or frozen raspberries
- 50g caster sugar
- 1 tbsp lemon juice
- For the Egg Wash:
- 1 large egg, beaten
- 1 tbsp milk
- For the Glaze (Optional):
- 100g icing sugar
- 2-3 tbsp milk or lemon juice
Making the Sweet Dough
Okay, let’s get started with the dough! This is the foundation of our delicious Raspberry Custard Buns, so we want to make sure we get it right. Don’t be intimidated; it’s easier than you think!
- Combine Dry Ingredients: In a large mixing bowl (or the bowl of your stand mixer), whisk together the flour, yeast, sugar, and salt. Make sure the yeast and salt are on opposite sides of the bowl before mixing, as direct contact can inhibit the yeast’s activity.
- Add Wet Ingredients: In a separate jug, whisk together the lukewarm milk and lightly beaten eggs. Pour this mixture into the dry ingredients.
- Incorporate the Butter: Add the softened, cubed butter to the bowl. The butter should be soft enough to easily incorporate into the dough, but not melted.
- Knead the Dough: If using a stand mixer, use the dough hook attachment and knead on medium speed for 8-10 minutes, or until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes, until it becomes smooth and elastic. The dough should be slightly tacky but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is where the magic happens! The yeast is working its wonders, creating all those lovely air pockets that will make our buns light and fluffy.
- Punch Down the Dough: Once the dough has doubled, gently punch it down to release the air. This helps to redistribute the yeast and create a more even texture.
- Add Lemon Zest: Knead in the lemon zest until evenly distributed. The lemon zest adds a bright, aromatic note that complements the raspberries and custard beautifully.
Preparing the Custard Filling
Now, let’s move on to the custard. This is where the creamy, dreamy goodness comes in. A good custard is smooth, rich, and perfectly balanced in sweetness.
- Infuse the Milk: In a medium saucepan, combine the milk and vanilla bean (or vanilla extract). If using a vanilla bean, scrape the seeds into the milk and add the pod as well. Heat the milk over medium heat until it just begins to simmer. Remove from heat and let it steep for 15-20 minutes to infuse the vanilla flavor. If using vanilla extract, add it after the custard is cooked.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until pale and slightly thickened. This is important for creating a smooth, stable custard.
- Add Cornstarch: Whisk in the cornstarch until fully incorporated. The cornstarch acts as a thickener, giving the custard its creamy texture.
- Temper the Egg Yolks: Slowly pour a small amount of the warm milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This process is called tempering and gradually raises the temperature of the egg yolks, preventing them from curdling when added to the hot milk.
- Combine and Cook: Pour the tempered egg yolk mixture into the saucepan with the remaining milk. Cook over medium heat, stirring constantly with a whisk, until the custard thickens and coats the back of a spoon. This should take about 5-7 minutes. Be patient and keep stirring to prevent the custard from sticking to the bottom of the pan.
- Add Butter and Vanilla Extract (if using): Remove the saucepan from the heat and stir in the cubed butter until melted and smooth. If you’re using vanilla extract, stir it in now.
- Cool the Custard: Pour the custard into a clean bowl. Cover the surface of the custard with plastic wrap, pressing it directly onto the custard to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the custard to cool completely and thicken further.
Making the Raspberry Compote
The raspberry compote adds a burst of fruity tartness that perfectly complements the sweetness of the dough and custard. It’s quick and easy to make!
- Combine Ingredients: In a medium saucepan, combine the raspberries, sugar, and lemon juice.
- Cook the Compote: Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly. This should take about 10-15 minutes. If using frozen raspberries, they will release more liquid, so you may need to cook the compote for a longer time.
- Cool the Compote: Remove the saucepan from the heat and let the compote cool completely. As it cools, it will thicken further.
Assembling and Baking the Buns
Now for the fun part putting it all together! This is where our Raspberry Custard Buns really start to take shape.
- Divide the Dough: Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces.
- Shape the Buns: Gently flatten each piece of dough into a circle, about 4 inches in diameter.
- Fill the Buns: Place a generous spoonful of custard filling in the center of each dough circle. Top with a spoonful of raspberry compote.
- Close the Buns: Bring the edges of the dough circle up and over the filling, pinching them together to seal the bun. Make sure the buns are tightly sealed to prevent the filling from leaking out during baking.
- Place on Baking Sheet: Place the filled buns, seam-side down, on a baking sheet lined with parchment paper. Leave some space between each bun to allow for expansion during baking.
- Second Rise: Cover the baking sheet with plastic wrap or a clean kitchen towel and let the buns rise in a warm place for 30-45 minutes, or until they have puffed up slightly.
- Preheat Oven: Preheat your oven to 180°C (350°F).
- Egg Wash: In a small bowl, whisk together the egg and milk for the egg wash.
- Brush with Egg Wash: Gently brush the tops of the buns with the egg wash. This will give them a beautiful golden-brown color.
- Bake the Buns: Bake for 20-25 minutes, or until the buns are golden brown and the filling is bubbling slightly.
- Cool the Buns: Remove the baking sheet from the oven and let the buns cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Glazing (Optional)
If you want to add an extra touch of sweetness and shine, you can glaze the buns. This is totally optional, but it does make them look extra tempting!
- Prepare the Glaze: In a small bowl, whisk together the icing sugar and milk (or lemon juice) until smooth and glossy. Add more milk or lemon juice, one teaspoon at a time, until you
Conclusion:
This isn’t just another recipe; it’s an invitation to experience pure bliss! These Raspberry Custard Buns are a symphony of textures and flavors, a delightful dance between the tangy raspberries, the creamy custard, and the soft, pillowy bun. Trust me, once you take that first bite, you’ll understand why I’m so passionate about sharing this recipe with you. The combination is simply irresistible, and it’s a guaranteed crowd-pleaser, whether you’re baking for a special occasion or just want to treat yourself to something extraordinary.
But what truly elevates these buns is the homemade custard. It’s rich, decadent, and perfectly complements the tartness of the raspberries. Store-bought custard simply doesn’t compare; the homemade version adds a level of sophistication and depth of flavor that will leave you wanting more. And don’t be intimidated by the thought of making your own custard it’s surprisingly easy, and I’ve included detailed instructions to guide you through every step of the process.
Beyond the sheer deliciousness, these buns are also incredibly versatile. Serve them warm with a scoop of vanilla ice cream for an extra indulgent dessert. Or, enjoy them with a cup of coffee or tea for a delightful afternoon treat. They’re also perfect for brunch, potlucks, or any gathering where you want to impress your guests.
Looking for variations? Consider adding a sprinkle of chopped almonds or pistachios for a bit of crunch. You could also experiment with different berries, such as blueberries or strawberries, to create your own unique flavor combinations. For a richer flavor, try using brown butter in the custard. A light dusting of powdered sugar before serving adds an elegant touch. If you’re feeling adventurous, you could even try incorporating a hint of citrus zest into the dough or custard for a brighter, more vibrant flavor. The possibilities are endless!
I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a labor of love, yes, but the reward is well worth the effort. The aroma that fills your kitchen as these buns bake is simply divine, and the look on people’s faces when they taste them is priceless.
So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I promise you won’t regret it. These Raspberry Custard Buns are more than just a recipe; they’re an experience, a moment of pure joy, a taste of heaven.
I’m so excited for you to try this recipe and create your own delicious memories. Once you’ve baked these buns, I’d love to hear about your experience! Share your photos, tips, and variations in the comments below. Let’s create a community of bakers who are passionate about sharing the joy of homemade goodness. Happy baking!
Raspberry Custard Buns: The Ultimate Guide to Baking Perfection
Fluffy sweet dough buns filled with creamy vanilla custard and tangy raspberry compote. These homemade buns are a delightful treat, perfect for breakfast, brunch, or dessert.
Ingredients
- 500g strong bread flour, plus extra for dusting
- 7g sachet of fast-action dried yeast
- 75g caster sugar
- 1 tsp salt
- 100ml lukewarm milk
- 2 large eggs, lightly beaten
- 75g unsalted butter, softened and cubed
- Zest of 1 lemon
- 500ml whole milk
- 1 vanilla bean, split lengthways and seeds scraped (or 1 tsp vanilla extract)
- 6 large egg yolks
- 100g caster sugar
- 40g cornstarch
- 25g unsalted butter, cubed
- 300g fresh or frozen raspberries
- 50g caster sugar
- 1 tbsp lemon juice
- 1 large egg, beaten
- 1 tbsp milk
- 100g icing sugar
- 2-3 tbsp milk or lemon juice
Instructions
- Combine Dry Ingredients: In a large mixing bowl (or the bowl of your stand mixer), whisk together the flour, yeast, sugar, and salt. Make sure the yeast and salt are on opposite sides of the bowl before mixing.
- Add Wet Ingredients: In a separate jug, whisk together the lukewarm milk and lightly beaten eggs. Pour this mixture into the dry ingredients.
- Incorporate the Butter: Add the softened, cubed butter to the bowl.
- Knead the Dough: If using a stand mixer, use the dough hook attachment and knead on medium speed for 8-10 minutes, or until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes, until it becomes smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch Down the Dough: Once the dough has doubled, gently punch it down to release the air.
- Add Lemon Zest: Knead in the lemon zest until evenly distributed.
- Infuse the Milk: In a medium saucepan, combine the milk and vanilla bean (or vanilla extract). If using a vanilla bean, scrape the seeds into the milk and add the pod as well. Heat the milk over medium heat until it just begins to simmer. Remove from heat and let it steep for 15-20 minutes to infuse the vanilla flavor. If using vanilla extract, add it after the custard is cooked.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
- Add Cornstarch: Whisk in the cornstarch until fully incorporated.
- Temper the Egg Yolks: Slowly pour a small amount of the warm milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- Combine and Cook: Pour the tempered egg yolk mixture into the saucepan with the remaining milk. Cook over medium heat, stirring constantly with a whisk, until the custard thickens and coats the back of a spoon.
- Add Butter and Vanilla Extract (if using): Remove the saucepan from the heat and stir in the cubed butter until melted and smooth. If you’re using vanilla extract, stir it in now.
- Cool the Custard: Pour the custard into a clean bowl. Cover the surface of the custard with plastic wrap, pressing it directly onto the custard to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the custard to cool completely and thicken further.
- Combine Ingredients: In a medium saucepan, combine the raspberries, sugar, and lemon juice.
- Cook the Compote: Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly.
- Cool the Compote: Remove the saucepan from the heat and let the compote cool completely.
- Divide the Dough: Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces.
- Shape the Buns: Gently flatten each piece of dough into a circle, about 4 inches in diameter.
- Fill the Buns: Place a generous spoonful of custard filling in the center of each dough circle. Top with a spoonful of raspberry compote.
- Close the Buns: Bring the edges of the dough circle up and over the filling, pinching them together to seal the bun.
- Place on Baking Sheet: Place the filled buns, seam-side down, on a baking sheet lined with parchment paper.
- Second Rise: Cover the baking sheet with plastic wrap or a clean kitchen towel and let the buns rise in a warm place for 30-45 minutes, or until they have puffed up slightly.
- Preheat Oven: Preheat your oven to 350°F (180°C).
- Egg Wash: In a small bowl, whisk together the egg and milk for the egg wash.
- Brush with Egg Wash: Gently brush the tops of the buns with the egg wash.
- Bake the Buns: Bake for 20-25 minutes, or until the buns are golden brown and the filling is bubbling slightly.
- Cool the Buns: Remove the baking sheet from the oven and let the buns cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together the icing sugar and milk (or lemon juice) until smooth and glossy. Add more milk or lemon juice, one teaspoon at a time, until you reach your desired consistency.
- Glaze the Buns: Drizzle the glaze over the cooled buns.
Notes
- For the best flavor, use high-quality ingredients.
- Make sure your yeast is fresh for the dough to rise properly.
- Don’t skip the chilling time for the custard; it’s essential for thickening.
- The glaze is optional but adds a nice touch of sweetness and shine.
- If the dough is too sticky while kneading, add flour one tablespoon at a time.
- Store leftover buns in an airtight container at room temperature for up to 2 days.
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