Indulge in the homemade goodness of our Danish Carnival Buns, a delightful recipe that brings back the essence of cherished memories. These buns, filled with creamy vanilla custard and tangy raspberry jam, are soft, sweet, and perfect for any occasion. Whether you’re a seasoned baker or new to the kitchen, these buns are surprisingly simple to make and irresistibly delicious.
Why You’ll Love This
Our Danish Carnival Buns are perfect for those who love a combination of sweet and creamy textures in their pastries. The soft dough, rich vanilla custard, and raspberry jam create a symphony of flavors that are both comforting and indulgent. These buns are a wonderful treat for anyone looking to recreate the magic of homemade pastries filled with love and nostalgia.
Perfect Occasion
These buns are ideal for a cozy family brunch, a delightful afternoon tea, or as a special treat during festive gatherings. They’re also perfect for making any ordinary day feel special. Their charming appearance and delicious taste make them a great choice for sharing with loved ones or enjoying as a personal treat.
The Recipe
Dough Ingredients
150 ml milk
50 g sugar
15 g salt
100 g butter
1 egg
25 g fresh yeast or 7 g dry yeast
350 g all-purpose flour
Custard Ingredients
300 ml milk
1 tbsp cornstarch
1 whole egg + 2 yolks
1 tbsp vanilla paste
50 g sugar
Instructions
Dough: Warm milk slightly and mix in yeast, sugar, salt, and egg. Gradually add flour and butter, kneading to a smooth dough. Let it rise for 1 hour in a covered, greased bowl.
Custard: Heat milk to a simmer. In another bowl, whisk eggs, cornstarch, vanilla, and sugar. Add to milk and cook until thickened. Let cool.
Assembling: Form dough into 70-80 g balls and let them proof for 40 minutes. Press a well in each, fill with custard and raspberry jam. Brush with egg wash and bake at 200°C for 12-15 minutes. Finish with a dusting of powdered sugar or a simple glaze.
Enjoy these homemade Danish Carnival Buns, a delightful treat that’s sure to bring warmth and sweetness to your table!
