Raspberry Custard Buns

This raspberry custard bun recipe transforms ordinary ingredients into delightful sweet treats perfect for brunch or afternoon tea. The combination of tender dough, brown sugar filling, tart raspberries, and creamy custard creates an irresistible pastry that balances flavors and textures beautifully.

I first made these buns for a holiday morning breakfast, and they've become our tradition whenever we have overnight guests. The beautiful spiral pattern never fails to impress, but it's the combination of tart berries and creamy custard that keeps everyone asking for the recipe.

Ingredients

• Woolworths full cream milk: Gives the dough richness and helps activate the yeast
• Unsalted butter: Provides moisture and flavor; look for good quality European style for best results
• Brown sugar: Creates a caramel undertone that pairs beautifully with the berries
• Plain flour: Forms the foundation of the dough; all-purpose works perfectly
• Dried yeast: Brings the essential rise; select active dry or instant, both work well
• Mixed spice: Adds warmth and complexity; similar to pumpkin pie spice
• Free range eggs: Provide structure and richness in the dough
• Raspberries: Deliver bright tartness to balance the sweetness; frozen work perfectly
• Double thick vanilla custard: Creates the luxurious center; ready-made saves time
• White sugar: Adds a crisp texture on top
• Icing sugar: Provides the final decorative touch

Step-by-Step Instructions

Prepare the Butter Mixtures:

Heat the milk and 125g butter in a small saucepan over low heat for 3-4 minutes until the butter completely melts. Be careful not to let it boil. In a separate small bowl, combine the brown sugar and remaining 50g butter until well mixed. This will become your delicious filling that caramelizes slightly during baking.

Make the Dough:

Place the flour, yeast, mixed spice and a portion of the sugar-butter mixture in a large bowl. Add the warm milk mixture and 1 egg. Mix everything thoroughly until it forms a soft, slightly sticky dough. The dough should pull away from the sides of the bowl but still feel tacky to the touch.

First Rise:

Turn the dough onto a lightly floured work surface and knead briefly for about 3-4 minutes until smooth and elastic. Place the dough in a large oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free spot for 1 hour. Look for the dough to double in size, which indicates the yeast has done its work properly.

Shape the Buns:

Prepare two baking trays by greasing and lining with baking paper. Gently punch down the risen dough to release air bubbles and transfer to a floured surface. Roll the dough between two sheets of baking paper into a large 30x50cm rectangle about 5mm thick. Remove the top sheet of paper and evenly spread the sugar-butter mixture across the surface, leaving a 1cm border along one long edge. Scatter the chopped raspberries evenly over the filling.

Create the Scrolls:

Starting from the long edge closest to you, carefully roll the dough into a tight log. Use a sharp knife to trim the uneven ends, then cut the log into 16 equal slices. Place the scrolls flat on prepared trays, allowing 3cm between each for spreading. Press your thumb gently into the center of each scroll to create a small indent for the custard.

Bake to Perfection:

Preheat your oven to 200°C/180°C fan-forced. Beat the remaining egg in a small bowl and brush the tops of each scroll carefully, avoiding the center indent. Place 2 teaspoons of vanilla custard in the center of each scroll and sprinkle with white sugar. Bake for 30-35 minutes until golden brown and thoroughly cooked. The buns should feel firm to touch and sound hollow when tapped on the bottom.

Final Touches:

Melt the remaining butter and brush over the hot buns for a glossy finish and extra richness. Allow to cool on the trays for 5 minutes before transferring to a wire rack to cool completely. Just before serving, dust with icing sugar for an elegant finishing touch.

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The raspberries are truly the star ingredient in these buns. I discovered that using frozen berries actually works better than fresh because they maintain their shape during baking and release less moisture into the dough. My family now requests these buns for every special occasion breakfast, from birthdays to holidays.

Make Ahead Options

These raspberry custard buns can be prepared up to the shaping stage the day before you plan to bake them. After placing the scrolls on the baking trays, cover them loosely with plastic wrap and refrigerate overnight. The next morning, remove from the refrigerator and allow them to come to room temperature for about 30 minutes before adding the custard and baking. This slow, cold rise actually improves the flavor of the dough and makes for an especially tender texture.

Perfect Pairings

These custard buns shine when served alongside a hot beverage. A strong coffee with a splash of cream balances the sweetness perfectly, while a cup of Earl Grey tea complements the berries with its citrus notes. For a special brunch, pair with a simple fruit salad and some savory eggs or bacon to create a balanced meal that will impress any guest. The combination of sweet and tart flavors makes these buns versatile enough for breakfast, brunch, or afternoon tea.

Troubleshooting Tips

If your dough seems too sticky when kneading, resist the urge to add too much additional flour. A slightly tacky dough produces softer buns. Instead, lightly oil your hands to make the dough easier to handle. If the custard seems to disappear during baking, your indents may not have been deep enough. Make sure to create substantial wells in each scroll before adding the custard. For the perfect spiral pattern, ensure your dough is rolled tightly but not so tight that it tears. A metal bench scraper can help lift and maneuver the dough if it becomes difficult to handle.

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These raspberry custard buns are the perfect addition to any special occasion, combining bright tartness with creamy indulgence.

Frequently Asked Questions

→ Can I use fresh raspberries instead of frozen?

Yes, you can substitute fresh raspberries for frozen ones in equal amounts. Fresh raspberries may release less liquid during baking, which could result in a slightly different texture, but the flavor will be equally delicious.

→ How should I store these buns?

Store the buns in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Warm slightly before serving for the best texture and flavor.

→ Can I prepare the dough the night before?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. This slow fermentation actually enhances the flavor. In the morning, bring the dough to room temperature for about 30 minutes before rolling and filling.

→ Can I substitute the double thick vanilla custard?

You can use regular vanilla custard if double thick isn't available, but you may need to reduce it slightly on the stove to thicken. Alternatively, pastry cream or even vanilla pudding can work as substitutes.

→ Why did my buns spread too much during baking?

If your buns spread too much, the dough may have been too warm when shaped. Try chilling the shaped buns for 15-20 minutes before baking. Also, ensure your butter wasn't too soft when preparing the dough.

→ Can these buns be frozen?

Yes, these buns freeze well. Cool completely, then wrap individually and freeze for up to 3 months. Thaw at room temperature and warm in a 300°F/150°C oven for 5-10 minutes before serving.