Raspberry Custard Buns Recipe

If you’re looking for a showstopper to brighten up your baking game, Raspberry Custard Buns will absolutely win your heart. Picture this: golden, fluffy pastries filled with luscious vanilla custard and bursts of tangy raspberries, all swirled into a gorgeous bun. They’re the perfect blend of sweet, creamy, and tart, guaranteed to make any morning or afternoon tea extra memorable. Whether you’re serving them fresh from the oven or sneaking one as a midnight treat, Raspberry Custard Buns bring a bakery-worthy experience right to your kitchen.

Ingredients You’ll Need

Don’t let the impressive look fool you — Raspberry Custard Buns are built from simple essentials you probably already have on hand. Each ingredient plays a vital role, from creating the pillowy dough to packing in those fruity, creamy flavors. Here’s what you’ll need and why:

• Full cream milk: Adds moisture and richness, making the dough wonderfully soft and tender.
• Unsalted butter: Creates a tender crumb in the dough and lends a luxurious, bakery-style flavor.
• Brown sugar: Gives a subtle caramel note that pairs beautifully with the raspberries and custard.
• Plain flour: The sturdy base for the buns, ensuring they bake up fluffy yet substantial.
• Dried yeast: The magic behind the rise, yielding light and airy buns.
• Mixed spice: Adds a subtle warmth and complexity that makes each bite irresistible.
• Free range eggs: Enrich the dough and give a gorgeous golden shine to the finished buns.
• Raspberries (frozen, coarsely chopped): Bring bright, tangy bursts of flavor and keep the filling delightfully juicy.
• Double thick vanilla custard: Delivers irresistible creaminess and a touch of sweetness to the center of each bun.
• White sugar: Creates a sweet, crunchy top when baked and balances the tart berry notes.
• Icing sugar: Adds that final, snowy finish that makes the buns look as delightful as they taste.

How to Make Raspberry Custard Buns

Step 1: Create the Milk and Butter Mixture

Start by gently heating the milk and a portion of your butter in a small saucepan over low heat for a few minutes, just until the butter is fully melted and the mixture is smooth. In a separate bowl, combine part of your brown sugar with the remaining butter — this will quickly become your go-to flavor bomb for the filling. Set both aside while you prepare the dough foundation.

Step 2: Make the Dough and Let it Rise

In a large mixing bowl, bring together the flour, dried yeast, mixed spice, and a portion of your reserved sugar-butter blend. Pour in your milky butter mixture along with one egg, then mix until a soft dough forms. Turn it onto a lightly floured surface and knead briefly until smooth and silky. Pop the dough into an oiled bowl, cover it snugly, and let it rise somewhere warm for an hour. Watching the dough double in size is pure magic and the key to those cloud-like buns.

Step 3: Shape, Fill, and Slice Your Buns

Prepare two baking trays by greasing and lining them with parchment. Gently turn your risen dough onto a floured countertop, kneading it just a bit more for smoothness. Place the dough between two sheets of baking paper and roll it out to a generous rectangle. Peel off the top layer, then slather on your reserved sugar-butter mix for a sweet, spiced swirl. Scatter the chopped frozen raspberries across for vivid pops of color and flavor. Roll the dough up tightly from the long edge into a log, trim the ends for neatness, and slice into 16 beautiful rounds. Arrange these on your trays with space to puff up, then use your thumb or a spoon to indent each center — it’s where the creamy custard magic will go.

Step 4: Add Custard, Bake, and Finish

Preheat your oven to a toasty 200°C (or 180°C if you’re using a fan). Beat your remaining egg and gently brush the tops of the buns for that golden glow. Spoon a generous dollop of double thick vanilla custard into each center indent, and sprinkle the tops with white sugar for irresistible crunch. Bake for 30-35 minutes until golden perfection. Once baked, melt any leftover butter in the microwave and brush it over the warm buns for a glossy, indulgent finish. Let the Raspberry Custard Buns cool on the tray for 5 minutes, then transfer to a wire rack. A dusting of icing sugar to finish, and you’re ready to serve something truly special.

How to Serve Raspberry Custard Buns

Garnishes

For a bakery-worthy presentation, finish your freshly baked Raspberry Custard Buns with a soulful dusting of icing sugar. If you want to go a step further, add a few extra fresh or frozen raspberries on top or a ribbon of lemon zest to brighten the flavors.

Side Dishes

Pair these buns with a hot pot of tea or freshly brewed coffee for an afternoon delight. They also play well alongside a scoop of vanilla bean ice cream or a simple fruit salad for a playful brunch setup.

Creative Ways to Present

Don’t hold back on your creativity! Try serving Raspberry Custard Buns on a vintage cake stand for that old-fashioned charm or tuck a few into a pretty box lined with tissue paper as an unforgettable homemade gift. For festive occasions, shape the buns in a wreath on a round tray for center-stage appeal.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Raspberry Custard Buns in an airtight container at room temperature for up to two days. Store them with a sheet of baking paper between layers to prevent them from sticking together and to preserve their softness.

Freezing

If you want to make these buns ahead or have extras, allow them to cool completely, then freeze individually wrapped in cling film and foil. They’ll keep their flavor and texture in the freezer for up to one month, making it easy to enjoy a bun whenever the craving hits.

Reheating

To enjoy your Raspberry Custard Buns warm again, simply pop them in a moderate oven at 160°C for 10 minutes, or give them a quick 20 to 30 seconds in the microwave. This will soften them up and bring the custard back to its luscious, creamy consistency.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, you can swap in fresh raspberries if you have them on hand. Just be gentle when scattering them over the dough, as they’re more delicate and can get a bit juicy during baking.

What if I don’t have mixed spice?

No worries! You can use a combination of ground cinnamon, nutmeg, and even a pinch of allspice instead. The spicing is flexible and just adds another layer of warmth to the buns.

Can I prepare Raspberry Custard Buns the night before?

Absolutely. After shaping the buns and adding the custard, cover tightly and refrigerate overnight. Bring them to room temperature in the morning while you preheat your oven, then bake as directed for fresh buns with hardly any morning effort.

What’s the best way to keep them soft?

Storing Raspberry Custard Buns in an airtight container is key to keeping them pillowy-soft. Warm them gently before serving, and consider adding a slice of bread to the container to help retain moisture if keeping longer than a day.

Can I double the recipe?

Definitely! Just double each ingredient and divide the dough as needed. You might need an extra baking tray (or two), but you’ll be glad you made more — Raspberry Custard Buns disappear quickly!

Final Thoughts

Nothing brings people together like the aroma of Raspberry Custard Buns fresh from the oven. These sweet, creamy, berry-filled pastries are best when shared, so don’t be afraid to bake a batch for family, friends, or even just yourself. Trust me, once you see those swirls and taste the vibrant flavors, you’ll want to make Raspberry Custard Buns part of your regular baking repertoire.

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