Looking for the best Raspberry Custard Buns recipe? You’re in the right place! These delicious buns are perfect for a cozy breakfast or an indulgent dessert. The combination of soft, fluffy dough, rich custard, and tangy raspberries makes these buns irresistible. Whether you’re a seasoned baker or a beginner, this step-by-step guide makes crafting these delightful treats a breeze. With easy-to-follow instructions, you’ll have a batch of warm buns fresh from the oven in no time, ready to impress family and friends.

Why You’ll Love This Raspberry Custard Buns Recipe

- Best way to make Raspberry Custard Buns at home – simple and fuss-free!
- Easy Raspberry Custard Buns for beginners – no advanced skills required.
- Only 1 hour and 40 minutes from start to finish, including rising time.
- Great for meal prep – prepare and enjoy anytime during the week.
  
  Ingredients for Raspberry Custard Buns
  
  Creating these flavorful buns is easy once you gather the right ingredients. Here’s what you need:
- 2 cups all-purpose flour – For a gluten-free option, substitute with almond flour.
- 1/2 cup granulated sugar – Adjust for sweetness preference.
- 1 cup fresh raspberries – Can substitute with frozen if fresh is unavailable.
- Warm milk – essential for activating yeast.
- 2 egg yolks – contributes to the custard richness.
- 1/4 cup sugar – for the custard.
- 2 tablespoons cornstarch – thickening agent for custard.
- Yeast and vanilla extract – optional for additional flavor.
  
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  How to Make Raspberry Custard Buns – Step by Step
  
  Crafting these buns is a rewarding process, filled with the aroma of freshly baked bread and sweet custard. Follow these straightforward steps:
  
  Preparing the Dough and Custard
  
  Step 1: Make the Dough
- Combine 2 cups all-purpose flour and 1/2 cup granulated sugar in a large mixing bowl.
- Slowly add warm milk until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth.
- Place in a greased bowl, cover with a cloth, and let rise in a warm spot for about an hour or until doubled in size.
  
  Step 2: Prepare the Custard
- In a saucepan, bring 1 cup of milk to a simmer.
- In a separate bowl, whisk 2 egg yolks, 1/4 cup sugar, and 2 tablespoons cornstarch until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Return to the saucepan and cook over medium heat until thickened. Remove from heat and allow to cool.
  
  Assembling the Buns
  
  Step 3: Roll and Fill
- Preheat your oven to 375°F (190°C).
- Roll the risen dough on a floured surface into a rectangle.
- Spread the custard over the dough, scatter 1 cup fresh raspberries on top.
- Tightly roll into a log and cut into 1-inch pieces.
  
  Step 4: Second Rise and Bake
- Arrange the buns in a greased baking dish and allow them to rise for another 30 minutes.
- Bake for 20-25 minutes until golden brown.
- Let them cool before serving for best texture enjoyment.
  
  Best Homemade Raspberry Custard Buns – Easy & Delicious
  
  Cooking Tips
- For extra crispy texture, bake for 5 more minutes.
- How to prepare the sauce: Gently heat the custard to avoid curdling.
- Assembling the layers: Ensure an even custard spread for balanced flavor.
  
  Pro Tips for Making the Best Raspberry Custard Buns
- Can I make Raspberry Custard Buns ahead of time? Yes, you can prepare the dough a day in advance and refrigerate overnight.
- What is the secret to the best Raspberry Custard Buns? Allowing the dough to rise properly and gently folding custard without lumps ensures the best texture.
  
  Best Ways to Serve Raspberry Custard Buns
- Serve with Fresh Berries – enhances the raspberry flavor.
- Creamy Vanilla Ice Cream – perfect for dessert indulgence.
- “Pair with our Easy Vanilla Custard Recipe” – complements the flavors perfectly.
  
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  Nutritional Information for Raspberry Custard Buns
  
  Understanding the nutritional content can help you indulge mindfully:
- Calories: 250 kcal per bun
- Carbs: 35g
- Protein: 5g
- Fats: 7g
  
  Ideal for those looking for low-calorie buns while still enjoying flavor.
  
  Storage & Leftovers
  
  Have leftovers? Here’s how to store them:
- Refrigerate in an airtight container for up to 3 days.
- Freeze individual buns wrapped in plastic for up to 2 months.
- Reheat in the oven at 350°F (175°C) until warm to retain freshness.
  
  FAQs for Raspberry Custard Buns
  
  1. Can I freeze Raspberry Custard Buns?
  Yes, freeze wrapped in plastic for up to two months. Reheat at 350°F (175°C) before serving.
  
  2. What can I use instead of fresh raspberries in Raspberry Custard Buns?
  Try using frozen raspberries or strawberries as alternatives. Ensure they’re thawed and drained to prevent sogginess.
  
  3. How long does Raspberry Custard Buns last in the fridge?
  Buns remain fresh for up to three days in the refrigerator.
  
  4. Can I substitute almond flour for regular flour in Raspberry Custard Buns?
  Yes, for a gluten-free version, replace all-purpose flour with almond flour, noting the texture may differ slightly.
  
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Raspberry Custard Buns (Bringebærsnurrer med vaniljekrem)

Total Time: 75
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Raspberry Custard Buns are a delightful treat that combines the sweetness of custard with the tartness of raspberries. Perfect for breakfast or dessert!

Instructions

In a small saucepan, heat the milk and butter over low heat until warm and the butter has melted. Allow it to cool slightly.
In a large mixing bowl, combine the flour, sugar, salt, and yeast. Mix well.
Pour the warm milk and butter mixture into the dry ingredients, followed by the eggs. Mix until a soft dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Once risen, punch down the dough and roll it out into a rectangle on a floured surface.
Spread the pastry cream or custard evenly over the dough, leaving a small border around the edges.
Scatter the fresh raspberries over the custard layer.
Roll the dough tightly from one long side to the other, creating a log shape.
Cut the log into 12 equal pieces and place them cut-side up in a greased baking dish.
Cover the buns and let them rise for another 30 minutes.
Preheat the oven to 375°F (190°C).
Bake the buns for 20-25 minutes until golden brown.
Allow the buns to cool slightly before dusting with powdered sugar.