As winter begins to give way to longer, brighter days, there’s something comforting about a bake that captures the promise of spring. These Raspberry Custard Buns do just that—soft cardamom-scented dough swirled with tart raspberries and filled with creamy vanilla custard. Each bite is a burst of warmth and brightness, like a little celebration of the changing season.
Unlike jam-filled pastries, these buns use frozen raspberries for a fresh, tangy pop in every bite. Paired with sweet, silky custard and a soft bun base, the flavors mingle beautifully as they bake. Finish them with a dusting of powdered sugar and enjoy them slightly warm for the ultimate treat.
Ingredients
For the Buns
- 1¼ cups (300 ml) whole milk, lukewarm
- 4 cups + 2 Tbsp (500 g) all-purpose flour, sifted
- 6 Tbsp (75 g) granulated sugar
- 2 tsp (7 g) instant yeast
- 1½ tsp ground cardamom
- ¼ tsp salt
- 2 large eggs, room temperature (divided use)
- ⅓ cup (75 g) lightly salted butter, cut into small pieces
For the Filling
- 4 Tbsp (56 g) butter, room temperature
- 4 Tbsp brown sugar
- 1½ cups (150 g) frozen raspberries, roughly chopped
For the Custard
- 2 large egg yolks
- ⅓ cup (65 g) granulated sugar
- 2 Tbsp cornstarch
- 2 cups (480 ml) whole milk
- ½ vanilla bean, split and scraped (or 1 tsp vanilla extract)
Instructions
1. Make the Dough
- Warm the milk in a small saucepan until just lukewarm.
- In a stand mixer with a dough hook, combine flour, sugar, yeast, cardamom, and salt.
- Add lukewarm milk and 1 egg. Knead on low for 8 minutes.
- Add butter pieces and knead on medium for 5 minutes until soft, elastic, and slightly moist.
- Transfer to a buttered bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
2. Prepare the Filling
- Mix the room-temperature butter and brown sugar in a small bowl.
- Line 2 baking sheets with parchment paper.
3. Shape the Buns
- Roll the risen dough into a rectangle (20 x 15 in / 50 x 38 cm) on a lightly floured surface.
- Spread the brown sugar butter evenly to the edges.
- Sprinkle with chopped frozen raspberries.
- Roll the dough tightly from the long side to form a 20-inch log.
- Slice into 12 equal buns and place on prepared sheets.
- Cover and let rise 40 minutes.
4. Make the Custard
- Whisk egg yolks and sugar in a bowl, then whisk in cornstarch.
- Heat milk with vanilla seeds (and bean if using) in a saucepan until almost simmering. Remove the bean.
- Slowly stream warm milk into the yolk mixture, whisking constantly.
- Return mixture to the pan and cook over medium heat 5–8 minutes until thickened. Set aside to cool slightly.
5. Fill and Bake
- Preheat oven to 400°F (200°C).
- Gently press the center of each bun to create a space for custard.
- Spoon 1–2 Tbsp custard into each.
- Beat the remaining egg and brush over the dough.
- Bake 15 minutes until golden brown.
- Cool slightly on a wire rack, then dust with powdered sugar.
These Raspberry Custard Buns are best enjoyed warm, when the tart raspberries, creamy custard, and soft cardamom dough melt together in perfect harmony. Store in an airtight container at room temperature for up to 2 days—but chances are, they’ll disappear long before then!