Description
Delightful raspberry custard buns showcase a perfect harmony of sweet pastry and creamy filling from French bakery traditions. Home bakers can craft these elegant treats with simple ingredients and classic techniques.
Ingredients
Scale
- 4 cups plus 2 tbsps (500 g) all-purpose flour, sifted
- 1 ¼ cups (300 ml) whole milk
- 2 large eggs, at room temperature
- 6 tbsps (75 g) granulated sugar
- 2 tsps (7 g) instant yeast
- ⅓ cup (75 g) lightly salted butter, cut into small pieces
- 1 ½ tsps ground cardamom
- ¼ tsp salt
- 1 ½ cups (150 g) frozen raspberries, roughly chopped
- 4 tbsps (56 g) butter, at room temperature
- 4 tbsps brown sugar
- 2 cups (480 ml) whole milk
- 2 large egg yolks, at room temperature
- ⅓ cup (65 g) granulated sugar
- 2 tbsps cornstarch
- ½ vanilla bean, split lengthwise, or 1 tsp vanilla extract
Instructions
- Dough Preparation: Activate yeast in warm milk, then combine with flour, sugar, cardamom, and salt in a stand mixer. Knead until elastic, gradually incorporating butter to create a smooth, supple texture. Allow dough to rise in a warm space until volume doubles.
- Filling Creation: Whip butter and brown sugar into a uniform, creamy blend that will provide rich undertones to the raspberry buns.
- Assembly and Proofing: Roll out risen dough into a rectangular shape, evenly spread butter-sugar mixture across the surface. Sprinkle frozen raspberries strategically, then tightly roll the dough into a cylinder. Slice into 12 uniform portions, arrange on parchment-lined baking sheets, and let proof in a warm location to enhance volume and texture.
- Custard Development: Whisk egg yolks with sugar and cornstarch. Infuse milk with vanilla, carefully tempering the egg mixture to prevent curdling. Simmer until the custard reaches a thick, luxurious consistency, then cool slightly.
- Baking and Finishing: Preheat oven to the specified temperature. Create small cavities in each bun, delicately fill with custard. Brush with beaten egg to achieve a golden, glossy exterior. Bake until buns transform into a rich, amber-hued delicacy. Once cooled, dust with a light layer of powdered sugar for an elegant presentation.
Notes
- Manage Yeast Activation: Ensure milk is lukewarm (not hot) to prevent killing yeast, which kills the dough’s rising potential and texture.
- Perfect Dough Elasticity: Knead dough until smooth and stretchy, allowing butter to integrate gradually for consistent, tender bun structure.
- Control Raspberry Distribution: Use frozen raspberries to prevent color bleeding and maintain distinct fruit pockets within the rolled dough.
- Prevent Custard Curdling: Temper egg mixture slowly by adding hot milk incrementally, stirring continuously to avoid scrambling and maintain silky consistency.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 280
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg