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Raspberry Custard Buns

Raspberry Custard Buns

Raspberry Custard Buns are soft, fluffy buns filled with smooth vanilla custard and fresh raspberries, offering a perfect balance of sweetness and tartness. This elegant yet simple recipe is ideal for breakfast, snacks, or special occasions and is beginner-friendly while delivering impressive results.

  • Total Time: 2 hours 40 minutes
  • Yield: 12 buns 1x

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups all-purpose flour
  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 cup warm milk (about 100°F / 38°C)
  • ½ cup sugar (divided)
  • ¼ cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp salt

Filling Ingredients

  • 1 cup fresh raspberries
  • 1 batch vanilla custard (see below)

Vanilla Custard Ingredients

  • 4 large egg yolks
  • ½ cup sugar
  • 3 tbsp cornstarch
  • ¼ tsp salt
  • 2 cups warm milk
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Dough: Warm the milk to 100°F (38°C), then dissolve the yeast and 1 teaspoon of sugar in it. Let the mixture sit for 5-10 minutes until it becomes foamy. In a large bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, eggs, and softened butter. Knead the dough for about 8-10 minutes until smooth and elastic. Cover and let it rise in a warm place until doubled in size, about 1-2 hours.
  2. Make the Vanilla Custard: While the dough is rising, whisk together egg yolks, sugar, cornstarch, and salt in a saucepan. Gradually add warm milk while stirring continuously. Cook over medium heat, stirring constantly until thickened into a smooth custard. Remove from heat, stir in vanilla extract, and let the custard cool completely before use.
  3. Assemble the Buns: Once the dough has risen, punch it down and divide into equal portions. Flatten each portion into a small circle, spoon a generous amount of custard into the center, then add a few fresh raspberries on top. Fold the dough around the filling, pinching edges to seal and shape into neat buns.
  4. Proof and Bake: Place the buns on a lined baking sheet, cover loosely, and allow to rise again for 30-45 minutes until puffed. Preheat oven to 350°F (175°C). Bake buns for 18-20 minutes or until golden brown on top. Remove and let cool slightly before serving.

Notes

  • Use fresh raspberries to avoid excess moisture that can make buns soggy.
  • Do not overfill buns to prevent custard or fruit leakage during baking.
  • Knead the dough properly to develop gluten for soft and fluffy buns.
  • Watch baking time carefully to avoid overbaking or drying out the buns.
  • Allow custard to cool completely before filling to prevent melting the dough.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: European
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bun
  • Calories: 280 kcal
  • Sugar: 15 g
  • Sodium: 150 mg
  • Fat: 8 g
  • Saturated Fat: 4.5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 85 mg

Keywords: Raspberry buns, custard buns, sweet bread, fruit-filled buns, breakfast buns