Raspberry Custard Buns

There’s something so comforting about warm, freshly baked buns—especially when they’re filled with sweet-tart raspberries and silky vanilla custard. These Raspberry Custard Buns are inspired by the pillowy pastries I grew up enjoying at Nordic bakeries during summer visits. They’re soft, delicately spiced with cardamom, and finished with a luscious homemade custard that seeps into every delicious swirl.

Perfect for brunch, teatime, or a sweet snack, they taste as impressive as they look—and they’re sure to become a treasured recipe in your home.

Why You’ll Love This Recipe

• Fluffy and rich: The yeast dough is soft and subtly sweet.
• Luscious filling: Each bun has bursts of raspberry and a generous custard center.
• Beautifully spiced: Ground cardamom adds a delicate floral warmth.
• Great for gatherings: Makes 12 buns—perfect for sharing or freezing.

Ingredients (Makes 12 Buns)

For the Buns:

• 1¼ cups (300 ml) whole milk
• 4 cups + 2 tablespoons (500 g) all-purpose flour, sifted
• 6 tablespoons (75 g) granulated sugar
• 2 teaspoons (7 g) instant yeast
• 1½ teaspoons ground cardamom
• ¼ teaspoon salt
• 2 large eggs, room temperature
• ⅓ cup (75 g) lightly salted butter, cut into small pieces

For the Filling:

• 4 tablespoons (56 g) butter, room temperature
• 4 tablespoons brown sugar
• 1½ cups (150 g) frozen raspberries, roughly chopped

For the Custard:

• 2 large egg yolks
• ⅓ cup (65 g) granulated sugar
• 2 tablespoons cornstarch
• 2 cups (480 ml) whole milk
• ½ vanilla bean (or 1 teaspoon vanilla extract)

Optional for Finishing:

• 1 egg (for brushing)
• Confectioners’ sugar for dusting

Instructions

Step 1: Prepare the Dough

1. Warm the milk over low heat until lukewarm.
2. In a stand mixer with a dough hook, mix flour, sugar, yeast, cardamom, and salt.
3. Add lukewarm milk and 1 egg. Knead on low speed for 8 minutes.
4. Add butter pieces and knead for another 5 minutes until the dough is elastic and slightly moist.
5. Transfer dough to a lightly buttered bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.

Step 2: Make the Filling

1. Mix butter and brown sugar in a small bowl.
2. Roughly chop the frozen raspberries and set aside.

Step 3: Shape the Buns

1. Line 2 baking sheets with parchment paper.
2. On a lightly floured surface, roll the dough into a 20×15 inch (50×38 cm) rectangle.
3. Spread the filling evenly, then sprinkle the raspberries.
4. Roll up the dough from the long side to form a 20-inch log.
5. Slice into 12 equal buns and place them on baking sheets.
6. Cover and let rise again for 40 minutes.

Step 4: Prepare the Custard

1. In a bowl, whisk egg yolks, sugar, and cornstarch.
2. Heat milk with the vanilla bean (or extract) until just simmering.
3. Slowly whisk hot milk into yolk mixture.
4. Return mixture to the saucepan and cook over medium heat for 5–8 minutes, whisking constantly, until thickened.
5. Remove from heat and let cool slightly. Remove vanilla bean if used.

Step 5: Fill and Bake

1. Preheat oven to 400ºF (200ºC).
2. Press a small hole into the center of each bun and fill with 1–2 tablespoons of custard.
3. Beat the second egg and brush the dough tops.
4. Bake for 15 minutes, or until golden brown.
5. Cool slightly, then dust with confectioners’ sugar.

Tips & Variations

• Fresh vs frozen raspberries: Use fresh berries if in season but frozen hold their shape well during baking.
• Make ahead: Prepare the buns and custard the night before; fill and bake in the morning.
• Add crunch: Sprinkle with slivered almonds before baking for texture.

Final Thoughts

These Raspberry Custard Buns are an elegant yet approachable treat that brings bakery-level joy into your home kitchen. The rich custard, sweet raspberry burst, and fragrant dough offer a sensory experience you’ll want to relive again and again. Bake them for brunch or make someone’s morning extra special—you’ll never look at store-bought pastries the same way again.

The Goods