Raspberry Custard Buns (Print Version)
# Ingredients:
→ Dough
01 -
1 cup full cream milk
02 -
200g unsalted butter, chopped, at room temperature
03 -
1 1/2 cups firmly packed brown sugar
04 -
3 cups plain flour, plus 1/3 cup extra for dusting
05 -
2 tsp dried yeast
06 -
2 tsp mixed spice
07 -
2 free range eggs
→ Filling
08 -
250g raspberries, coarsely chopped, frozen
09 -
2/3 cups double thick vanilla custard
→ Topping
10 -
1 tbs white sugar
11 -
2 tbs icing sugar
# Instructions:
01 -
Place milk and 125g butter in a small saucepan and stir over low heat for 3-4 minutes or until butter melts. In a separate small bowl, combine brown sugar and 50g of the remaining butter. Set aside.
02 -
Place flour, yeast, mixed spice and 1/4 cup of the sugar-butter mixture in a large bowl. Add milk mixture and 1 egg. Mix to form a soft dough. Turn dough out onto a work surface lightly dusted with 2 tbs flour and knead briefly until smooth. Place dough in a large, lightly oiled bowl. Cover and stand in a warm area for 1 hour or until dough has doubled in size.
03 -
Grease and line two baking trays with baking paper. Turn dough out onto a work surface lightly dusted with remaining flour and knead briefly until smooth. Place dough between 2 sheets of baking paper and roll out to a 30x50cm rectangle. Remove top sheet of baking paper. Spread dough with sugar-butter mixture. Scatter raspberries over top. Starting at the long edge closest to you, roll dough up to form a tight log. Using a large sharp knife, trim edges. Cut dough into 16 equal slices. Place scrolls flat, side by side, 3cm apart on prepared trays to allow for spreading. Make a small indent at centre of each scroll.
04 -
Preheat oven to 200°C/180°C fan-forced. Lightly beat remaining egg in a small bowl. Brush tops of scrolls with egg. Place 2 tsp custard in centre indents of each scroll. Sprinkle with white sugar. Bake for 30-35 minutes or until golden-brown and cooked. Melt remaining butter in a small microwave-safe bowl for 15 seconds. Brush tops with melted butter. Cool on trays for 5 minutes before transferring to a wire rack to cool completely. Dust with icing sugar before serving.
# Notes:
01 -
These custard buns are best served warm on the day of baking but can be stored in an airtight container for up to 2 days.