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Freshly baked raspberry cream custard buns with a light golden crust
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Raspberry Custard Buns

These delightful Raspberry Custard Buns are fluffy, golden, and filled with rich custard and juicy raspberries, making them a perfect treat for dessert tables or afternoon tea.
Course Dessert, Snack
Cuisine American, Bakery
Keyword Baking, Custard Buns, Dessert Recipe, Raspberry Custard Buns, Sweet Treats
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12 buns
Calories 200kcal

Ingredients

Dough Ingredients

  • 2.5 cups all-purpose flour providing a soft, chewy base
  • 0.25 cup granulated sugar adding a touch of sweetness
  • 1 packet instant yeast ensuring a fluffy rise
  • 0.5 tsp salt enhancing the overall flavors
  • 0.5 cup warm milk making the dough soft and tender
  • 0.25 cup unsalted butter, softened for rich, buttery flavor
  • 1 large egg lending richness and color to the dough

Custard Ingredients

  • 1 cup milk for custard, creating a creamy custard filling
  • 2 large egg yolks adding a deeper custard richness
  • 0.25 cup granulated sugar for custard, sweetening the custard
  • 2 tbsp cornstarch thickening the custard nicely
  • 1 tsp vanilla extract imparting a warm, aromatic flavor
  • 0.5 cup fresh raspberries, mashed which burst with juicy flavor

Topping Ingredients

  • 2 tbsp sugar providing a nice crisp finish

Instructions

Preparing the Dough

  • In a large bowl, mix the flour, sugar, instant yeast, and salt.
  • In a small saucepan, warm the milk until gently heated. Add the softened butter and egg, stir to combine.
  • Pour the milk mixture into the dry ingredients and knead the dough until smooth and elastic.
  • Cover the dough with a clean cloth and let it rest in a warm place for about 1 hour or until it has doubled in size.

Making the Custard Filling

  • In a saucepan over medium heat, warm the milk for the custard.
  • In a separate bowl, whisk together the egg yolks, sugar, and cornstarch.
  • Gradually pour the warm milk into the egg mixture while whisking continuously to avoid curdling.
  • Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens.
  • Remove from heat and stir in the vanilla extract. Allow the custard to cool completely.

Forming the Buns

  • After the dough has risen, gently punch it down and divide into equal-sized balls (about 12).
  • Flatten each ball slightly and place a spoonful of cooled custard in the center. Add a pinch of mashed raspberries on top.
  • Fold the sides of the dough over the filling, pinching them closed securely.
  • Place the filled buns seam-side down on a parchment-lined baking sheet, cover, and let rise for about 30 minutes.

Baking the Buns

  • Preheat your oven to 350°F (175°C).
  • Once the buns have risen, top each with fresh raspberries and a sprinkle of sugar.
  • Bake in the preheated oven for 18-20 minutes or until golden brown and puffed up.
  • Allow to cool slightly before serving.

Notes

For an extra richness in your custard, substitute a bit of heavy cream for regular milk. Make sure your milk is warm but not hot to ensure the yeast activates properly. Frozen raspberries can be used, thawed and drained, to avoid excess moisture.