Delight in the rich and comforting flavors of these Raspberry and Vanilla Custard Buns. Crafted with a soft, yeasted dough and a luscious filling of creamy vanilla custard and vibrant raspberries, these buns are perfect for satisfying your sweet cravings. The dough, slightly sweet and buttery, envelopes the bright raspberries and smooth custard, creating a harmonious blend of textures and tastes. Topped with a light crumble for an added crunch, these buns are not just delicious but also visually appealing.
Why You’ll Love This: These buns are a delightful fusion of flavors and textures. The softness of the dough complements the creamy richness of the vanilla custard, while the raspberries provide a tangy contrast that cuts through the sweetness. The crumble topping adds a satisfying crunch, enhancing the overall eating experience. Each component of the bun works in perfect harmony, promising a treat that’s both indulgent and refreshing.
Perfect Occasion: These Raspberry and Vanilla Custard Buns are ideal for a range of occasions. Serve them at a brunch to impress your guests, enjoy as a luxurious afternoon snack with a cup of tea, or make them for holiday gatherings as a special treat. They’re also perfect for baking with children, offering a fun and delicious way to spend family time together.
Decoration Tips: Before serving, dust these buns with a sprinkle of powdered sugar for a touch of elegance. You can also drizzle a little vanilla glaze on top to enhance their visual appeal. If serving at a party or special event, garnish with fresh raspberries and mint leaves to emphasize the flavors inside and add a pop of color.
Ingredients for about 7 servings:
- 125 ml of warm milk
- 7 g of active dry yeast
- 1 egg
- 50 g of sugar
- 60 g of unsalted butter, melted and cooled
- Approximately 250-300 g of all-purpose flour (start with 250 g and add more if needed)
- For the crumble:
- 50 g of all-purpose flour
- 40 g of powdered sugar
- 40 g of unsalted butter
Instructions:
- Prepare the yeast mixture: Combine the warm milk with yeast, a tablespoon of sugar, and a tablespoon of flour. Mix and let it sit for about 5 minutes until frothy.
- Make the dough: To the yeast mixture, add the sugar, egg, and 250 g of flour. Start kneading the dough, incorporating the melted butter. If the dough is sticky, gradually add more flour until it is smooth and elastic.
- Let the dough rise: Cover the dough and set aside in a warm place to rise for about 1 hour.
- Prepare the crumble: Mix flour, powdered sugar, and butter lightly until crumbly. Chill in the refrigerator while the dough rises.
- Make the custard: Prepare 40 g of vanilla custard according to the package instructions using 400 ml of milk and sweeten with about 2 tablespoons of sugar. Cover with plastic wrap directly on the surface and allow to cool.
- Assemble the buns: Once the dough has risen, divide it into portions. Flatten each portion slightly, place a spoonful of custard and a few raspberries in the center, and seal the dough around the filling. Place the buns on a baking tray, leaving space for them to expand.
- Top with crumble: Sprinkle the prepared crumble topping over each bun.
- Bake: Bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) until golden brown, about 20-25 minutes.
Enjoy!
