Raspberry Custard Buns
Delightful raspberry-filled buns with creamy custard, perfect for any occasion.
Ingredients
For the dough
- 2 1/2 cups all-purpose flour Creating a silky dough.
- 1/4 cup granulated sugar To bring joy to your palate.
- 1 packet (2 1/4 tsp) instant yeast Promising a soft and fluffy texture.
- 1/2 tsp salt Enhancing flavors.
- 1/2 cup warm milk Adds richness and moisture.
- 1/4 cup unsalted butter Softened, perfectly creamy.
- 1 large egg Holds everything together.
For the custard
- 1 cup milk Contributing a luscious foundation.
- 2 large egg yolks For a velvety texture.
- 1/4 cup granulated sugar To sweeten the custard.
- 2 tbsp cornstarch Ensures a thick custard.
- 1 tsp vanilla extract Fragrant and inviting.
For assembly
- 1/2 cup fresh raspberries Mashed, bursting with flavor.
- 2 tbsp sugar For raspberry topping.
Instructions
Preparation
- In a large mixing bowl, combine flour, sugar, yeast, and salt.
- Add warm milk, butter, and egg; knead until smooth and elastic.
- Place dough in a greased bowl and let rise for about 1 hour.
Making the custard
- Heat milk in a saucepan over medium heat.
- In a separate bowl, whisk egg yolks, sugar, and cornstarch.
- Temper the egg mixture with warm milk, then stir back into the saucepan.
- Cook, stirring constantly, until custard thickens, then remove from heat and stir in vanilla.
Assembling the buns
- Once dough has risen, punch it down and divide into equal balls.
- Flatten each ball, place custard in the center, and fold edges to enclose.
- Place buns seam side down on a lined baking sheet and let rise for another 30 minutes.
Baking
- Preheat oven to 350°F.
- Mash raspberries with sugar for topping.
- Brush buns with raspberry mixture; bake for 18-20 minutes until golden.
- Allow to cool slightly before serving.
Notes
For a healthier twist, use whole wheat flour and reduce sugar. Allow dough to rise adequately for best results.