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Raspberry Custard Buns

Raspberry Custard Buns
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Raspberry Custard Buns are soft, fluffy, and filled with luscious homemade custard and fresh raspberries, perfect as a snack, dessert, or brunch treat that combines creamy sweetness with vibrant fruitiness.

Ingredients

Dough Ingredients

  • All-Purpose Flour – 3 ½ cups (about 440g)
  • Active Dry Yeast – 2 ¼ teaspoons (1 packet)
  • Milk – 1 cup (240ml), warmed
  • Sugar – ¼ cup (50g)
  • Butter – 4 tablespoons (57g), softened
  • Eggs – 2 large
  • Salt – 1 teaspoon

Custard Filling Ingredients

  • Milk – 1 cup (240ml)
  • Sugar – ⅓ cup (65g)
  • Cornstarch – 3 tablespoons
  • Egg Yolks – 3 large
  • Vanilla Extract – 1 teaspoon

Additional Ingredients

  • Fresh Raspberries – about 1 cup (120g)

Instructions

  1. Prepare the Dough: Warm the milk until comfortably warm to touch. Sprinkle the active dry yeast on top and let it bloom for 5 to 10 minutes until foamy. In a large bowl, combine the all-purpose flour, sugar, and salt. Add the yeast mixture, softened butter, and eggs, then knead until a soft, smooth dough forms. Cover with a damp cloth and let rise in a warm place for 1 to 1.5 hours or until doubled in size.
  2. Make the Custard Filling: While the dough is rising, whisk together milk, sugar, cornstarch, and egg yolks in a saucepan. Heat gently over medium-low heat, stirring continuously until the custard thickens and coats the back of a spoon. Remove from heat, stir in vanilla extract, then transfer to a bowl. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill until ready to use.
  3. Shape the Buns: Once the dough has doubled in size, punch it down to release air. Divide into equal portions (about 12). Flatten each portion into a small circle. Spoon a generous amount of custard into the center, place a few fresh raspberries on top, then fold the edges over the filling, pinching tightly to seal and form a smooth ball. Place each bun seam-side down on a parchment-lined baking tray.
  4. Final Proof and Bake: Cover the shaped buns loosely with a clean towel and let rise for another 30 minutes. Preheat the oven to 350°F (175°C). Bake the buns for 15 to 18 minutes until golden brown on top. Allow to cool slightly before serving.

Notes

  • Don’t skip the yeast bloom to ensure it is active.
  • Knead the dough well to develop gluten for the perfect tender-chewy texture.
  • Seal the buns tightly to avoid custard leakage during baking.
  • Use fresh raspberries for the best flavor and texture.
  • Chill custard before filling to help it hold its shape.
  • Leftover buns can be stored at room temperature in an airtight container for up to 2 days.
  • Freeze baked buns wrapped tightly for up to one month; thaw overnight in the fridge before reheating.
  • Reheat at 300°F (150°C) for 5-7 minutes or microwave for 15 seconds to refresh texture.

Nutrition

Keywords: raspberry custard buns, homemade buns, custard filling, raspberry dessert, sweet buns, brunch recipe, bakery style buns

Find it online: https://recipesemilly.com/raspberry-custard-buns/