Raspberry Custard Buns
Delightfully soft and pillowy buns filled with creamy custard and fresh raspberries, perfect for any occasion.
Ingredients
Dough Ingredients
- 2.5 cups all-purpose flour Foundation of your tender dough
- 0.25 cups granulated sugar Enhances the overall flavor
- 2.25 teaspoons instant yeast Gives the buns their delightful rise
- 0.5 teaspoons salt For balance
- 0.5 cups warm milk Brings the dough together
- 0.25 cups unsalted butter For richness, softened
- 1 large egg Provides structure
Custard Filling
- 1 cup milk For the custard base
- 2 large egg yolks Yolk adds richness
- 0.25 cups granulated sugar Enhances sweetness
- 2 tablespoons cornstarch Thickens the custard
- 1 teaspoon vanilla extract For aroma
- 0.5 cups fresh raspberries, mashed Infuses flavor into buns
- 2 tablespoons granulated sugar To enhance raspberry sweetness
Instructions
Dough Preparation
- In a large mixing bowl, combine the flour, sugar, yeast, and salt.
- Warm the milk and pour it over the dry ingredients, adding softened butter and egg.
- Knead until smooth and elastic, then cover and let rise in a warm place for 1 hour.
Custard Filling
- Heat 1 cup of milk in a saucepan over medium heat.
- In another bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly add warm milk to the yolk mixture while whisking continuously.
- Return the mixture to the saucepan, cook until thick, then stir in vanilla and cool.
Bun Assembly
- Divide dough into equal pieces and roll into balls.
- Flatten each ball and spoon the cooled custard into the center, sealing it.
- Let the formed buns rise again for 30 minutes.
Baking
- Preheat the oven to 350°F (175°C) and prepare a baking sheet.
- Top each bun with mashed raspberries mixed with sugar.
- Bake for 18-20 minutes until golden brown, then let cool slightly before serving.
Notes
For healthier options, use whole grain flour or alternative sweeteners. Store leftovers in an airtight container for 1-2 days at room temperature or up to a week in the fridge.