Description

Raspberry Custard Buns are soft, fluffy homemade buns filled with a creamy, raspberry-infused custard. Perfect for breakfast, dessert, or a special treat, these buns combine a tender airy dough with a luscious custard that features fresh raspberries for a delightful balance of tart and sweet flavors. Easy to make and customizable, they are an impressive yet simple baked good to share with family and friends.

Ingredients

Scale

Dough Ingredients

2 ½ cups all-purpose flour
2 ¼ tsp active dry yeast (1 packet)
1 cup milk (lukewarm)
¼ cup sugar (plus 1 tsp for yeast activation)
¼ tsp salt
2 large eggs (beaten)
3 tbsp unsalted butter (softened)

Custard Filling Ingredients

3 large egg yolks
½ cup sugar
2 tbsp cornstarch
¼ tsp salt
1 ½ cups milk
2 tbsp unsalted butter
1 tsp vanilla extract
1 cup fresh raspberries

Instructions

Prepare the Dough: Warm the milk until lukewarm and dissolve the active dry yeast with 1 teaspoon sugar in it. Let it sit for 5-10 minutes until frothy. In a large bowl, mix the flour, remaining sugar, and salt. Add the yeast mixture, beaten eggs, and softened butter, then knead until the dough is smooth and elastic. Cover and let it rise in a warm spot for about 1 hour or until doubled in size.
Make the Raspberry Custard Filling: While the dough is rising, whisk together egg yolks, sugar, cornstarch, and salt in a saucepan. Gradually stir in milk and heat gently over medium-low heat, stirring constantly until thickened. Remove from heat and blend in butter and vanilla extract. Fold in fresh raspberries carefully to keep them intact, ensuring the custard remains luscious with fruity pops.
Shape the Buns: Punch down the risen dough and divide it into equal portions. Flatten each portion into a circle and spoon a generous amount of raspberry custard filling into the center. Pinch the dough edges together firmly but gently to seal the filling inside, forming neat buns. Place them seam side down on a baking tray lined with parchment paper.
Final Rise and Bake: Let the filled buns rise for another 30 minutes until puffed. Preheat the oven to 350°F (175°C). Brush the tops with lightly beaten egg for a glossy finish. Bake for 18-22 minutes or until golden brown and aromatic. Let cool slightly before serving.

Notes

Use fresh, ripe raspberries for the best flavor and texture.
Knead the dough thoroughly for soft, fluffy buns.
Seal the buns tightly to prevent custard leakage.
Do not over-bake to avoid drying out the buns.
Chill custard before filling to ease handling.

Prep Time: 1 hour 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Western

Nutrition

Serving Size: 1 bun
Calories: 250
Sugar: 14g
Sodium: 120mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 75mg

Keywords: raspberry custard buns, homemade buns, custard filled buns, sweet buns, raspberry dessert