Raspberry Custard Buns recipe

Raspberry Custard Buns are a delicious treat that perfectly combines the tartness of raspberries with the creamy sweetness of custard. These buns are great for breakfast, dessert, or a special treat any time of the day. Their soft, fluffy dough encases a rich custard and juicy raspberries, making each bite a delightful experience.

Ingredients

To make Raspberry Custard Buns, you’ll need:

• Dough Ingredients:
  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast
  • 1 cup warm milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
• Custard Ingredients:
  • 1 cup milk
  • 1/4 cup granulated sugar
  • 3 large egg yolks
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter
• Raspberry Filling Ingredients:
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch

Preparation

Making the Dough:

1. In a large bowl, combine the flour, sugar, salt, and yeast.
2. Add the warm milk, melted butter, and egg. Mix until the dough comes together.
3. Knead the dough on a lightly floured surface for about 10 minutes, or until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Preparing the Custard:

1. In a medium saucepan, heat the milk until it’s just about to boil.
2. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
3. Gradually pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
5. Remove from heat and stir in the vanilla extract and butter. Let the custard cool completely.

Preparing the Raspberry Filling:

1. In a small saucepan, combine the raspberries, sugar, and cornstarch.
2. Cook over medium heat, stirring frequently, until the mixture thickens and the raspberries break down.
3. Remove from heat and let the filling cool completely.

Assembling the Buns

Rolling Out the Dough:

1. Preheat your oven to 375°F (190°C).
2. Punch down the risen dough and turn it out onto a lightly floured surface.
3. Roll the dough into a large rectangle, about 1/4 inch thick.

Filling the Buns:

1. Spread the cooled custard evenly over the rolled-out dough.
2. Spoon the raspberry filling over the custard.
3. Roll the dough up tightly from one long side to the other, like a jelly roll.
4. Cut the roll into 12 equal pieces and place them in a greased baking dish.

Baking Instructions

Optimal Temperature and Time:

1. Bake the buns in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
2. Check the buns halfway through baking to ensure they are cooking evenly.

Ensuring Even Baking:

1. Rotate the baking dish halfway through baking to ensure even cooking.
2. If the buns are browning too quickly, cover them loosely with aluminum foil.

Serving Suggestions

Ideal Pairings:

1. Serve the buns warm with a cup of coffee or tea.
2. Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Presentation Tips:

1. Dust the buns with powdered sugar before serving for a touch of elegance.
2. Arrange them on a beautiful serving platter to impress your guests.

Storage Tips

Keeping Leftovers Fresh:

1. Store leftover buns in an airtight container at room temperature for up to 2 days.

Reheating Instructions:

1. Reheat the buns in the oven at 350°F (175°C) for about 10 minutes, or until warmed through.
2. Alternatively, microwave individual buns for about 20 seconds.

Variations

Using Different Fruits:

1. Substitute the raspberries with other berries such as strawberries, blueberries, or blackberries.

Adding Extra Flavors:

1. Add a sprinkle of cinnamon or nutmeg to the custard for a warm, spicy flavor.
2. Mix in a handful of chocolate chips with the raspberry filling for a chocolate-raspberry twist.

Tips for Success

Achieving the Perfect Dough:

1. Make sure your yeast is fresh and your milk is warm (not hot) to activate the yeast properly.
2. Knead the dough until it’s smooth and elastic to ensure a light, fluffy texture.

Avoiding Common Mistakes:

1. Don’t overfill the buns, as the filling can leak out during baking.
2. Ensure the custard and raspberry filling are completely cool before spreading them on the dough to prevent the dough from becoming too soft.

FAQs

1. Can I Make This Dish Ahead of Time?
   • Yes, you can prepare the dough, custard, and raspberry filling a day in advance and assemble the buns when ready to bake.
2. What Flour Works Best?
   • All-purpose flour works well for this recipe, but bread flour can also be used for a chewier texture.
3. How Do I Store Leftovers?
   • Store in an airtight container at room temperature for up to 2 days.
4. Can I Freeze Raspberry Custard Buns?
   • Yes, you can freeze the baked buns. Thaw overnight in the refrigerator and reheat in the oven before serving.
5. What Can I Add for Extra Flavor?
   • Add a touch of lemon zest to the custard for a citrusy note, or sprinkle the top with sliced almonds before baking.

Conclusion

Raspberry Custard Buns are a delightful and versatile treat that’s perfect for any occasion. The combination of soft dough, creamy custard, and tart raspberry filling is sure to be a hit with everyone who tries them. Give this recipe a try and enjoy the delicious results!

Yield: 12

Raspberry Custard Buns recipe

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Raspberry Custard Buns are a delicious treat that perfectly combines the tartness of raspberries with the creamy sweetness of custard. These buns are great for breakfast, dessert, or a special treat any time of the day. Their soft, fluffy dough encases a rich custard and juicy raspberries, making each bite a delightful experience.

Prep Time 8 minutes

Cook Time 10 minutes

Total Time 18 minutes

Ingredients

• For the buns:
• 1¼ cups (300 ml) whole milk
• 4 cups plus 2 tablespoons (500 g) all-purpose flour, sifted
• 6 tablespoons (75 g) granulated sugar
• 2 teaspoons (¼ ounce (7 g)) instant yeast
• 1 ½ teaspoons ground cardamom
• ¼ teaspoon salt
• 2 large eggs, at room temperature
• 1/3 cup (75 g) lightly salted butter, cut into small pieces
• For the filling:
• 4 tablespoons (56 g) butter, at room temperature
• 4 tablespoons brown sugar
• 1 ½ cups (150 g) frozen raspberries, roughly chopped
• For the custard:
• 2 large egg yolks, at room temperature
• 1/3 cup (65) granulated sugar
• 2 tablespoons cornstarch
• 2 cups (480 ml) whole milk
• ½ vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

Instructions

For the buns, in a small saucepan, heat the milk over low heat until lukewarm.

In a stand mixer fitted with the dough hook attachment, combine the flour, sugar, yeast, cardamom, and salt. Add the lukewarm milk and 1 of the eggs. Knead on low for 8 minutes. Add the butter and knead on medium for about 5 minutes more, or until the dough is very elastic and somewhat moist. Transfer the dough to lightly buttered bowl, cover with a tea towel, and let rise in a warm spot for about 1 hour, or until doubled in size.

For the filling, in a small bowl, combine the butter and brown sugar.

Once the dough has doubled in size, line 2 baking sheets with parchment paper.

On a lightly floured surface, using a rolling pin and more flour as needed to prevent sticking, roll out the dough into a large rectangle that measures roughly 20 x 15 inches (50 x 38 cm). Spread the filling evenly across the dough all the way to the edges and sprinkle the chopped frozen raspberries on top. Starting on one of the long sides, roll the dough around the filling to form a long, roughly 20 inch (50 cm), log. Using a sharp knife, cut the log crosswise into 12 equal size buns. Divide the buns between the prepared baking sheets, cover with a tea towel, and let rise in a warm spot for 40 minutes.

For the custard, in a large bowl, whisk together the egg yolks and sugar then whisk in the cornstarch. Put the milk in a small saucepan. Scrape the seeds from the vanilla bean into the milk and add the scraped bean (or add the vanilla extract). Place over low heat and warm until just about to simmer. Remove the vanilla bean, then gradually pour the warm milk in a slow, steady stream into the egg yolk and sugar mixture, whisking constantly to avoid curdling the eggs. Pour the mixture back into the saucepan and cook over medium heat for 5 to 8 minutes, or until the custard has thickened considerably. Remove from the heat and let cool slightly.

Preheat the oven to 400ºF (200ºC).

Using a small spoon, push apart the center layer of each bun to make a hole, then fill with 1 to 2 tablespoons of the prepared custard.

In a small bowl, whisk the remaining egg and lightly brush it on top of the dough. Bake for about 15 minutes, or until nicely browned. Transfer to a wire rack to cool slightly, then top each with a dusting of confectioners’ sugar. Store at room temperature in an airtight container for up to 2 days.