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Raspberry Custard Buns

Raspberry Custard Buns are a delightful treat combining fluffy dough with creamy custard filling and tangy raspberry topping, perfect for any occasion.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 buns
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the dough
  • 2.5 cups 2 1/2 cups all-purpose flour Provides the perfect texture for fluffy buns.
  • 0.25 cups 1/4 cup granulated sugar Adds sweetness to the dough.
  • 1 packet 1 packet (2 1/4 tsp) instant yeast Ensures a beautiful rise.
  • 0.5 tsp 1/2 tsp salt Enhances the overall flavors.
  • 0.5 cups 1/2 cup warm milk Creates a soft, tender dough.
  • 0.25 cups 1/4 cup unsalted butter, softened Adds richness and flavor.
  • 1 egg 1 egg Binds the ingredients and adds moisture.
For the custard filling
  • 1 cup 1 cup milk (for custard) The base for the creamy custard.
  • 2 egg yolks 2 egg yolks Enriches the custard.
  • 0.25 cups 1/4 cup granulated sugar (for custard) Sweetens the filling.
  • 2 tbsp 2 tbsp cornstarch Thickens the custard.
  • 1 tsp 1 tsp vanilla extract Provides aromatic richness.
For the raspberry topping
  • 0.5 cups 1/2 cup fresh raspberries, mashed A fresh, fruity topping.
  • 2 tbsp 2 tbsp sugar (for topping) Sweetens the raspberry mixture.

Method
 

Dough Preparation
  1. In a large mixing bowl, combine the flour, sugar, instant yeast, and salt.
  2. Slowly add the warm milk, softened butter, and egg, kneading until smooth and elastic.
  3. Cover the dough with a clean cloth and let it rise for approximately 1 hour until it doubles in size.
Custard Filling
  1. Heat 1 cup of milk in a saucepan over medium heat.
  2. In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth.
  3. Gradually add warm milk into the egg mixture, whisking continuously to prevent curdling.
  4. Return everything to the saucepan and cook while stirring until the custard thickens.
  5. Remove from heat and stir in the vanilla extract. Allow to cool down.
Assembly
  1. Once the dough has risen, punch it down gently and divide it into equal portions.
  2. Roll each piece into a ball, then flatten slightly.
  3. Place a spoonful of cooled custard in the center of each disc, folding the edges to seal it closed.
  4. Arrange the filled buns on a baking tray lined with parchment paper and cover again to let rise for another 30 minutes.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Prepare the raspberry topping by mixing the mashed raspberries and sugar together.
  3. Once your buns have risen well, spoon the raspberry mixture on top of each bun.
  4. Bake in the preheated oven for about 18-20 minutes, or until golden brown and fragrant.
  5. Allow them to cool slightly before enjoying.

Notes

Make sure your yeast is fresh for the best rise. Add a dollop of cream for an extra creamy custard. You can swap raspberries for other fruits for different variations.