These Raspberry Custard Buns are a delightful Norwegian treat, combining a soft, cardamom-spiced dough with tangy raspberries and creamy vanilla custard. Perfect for breakfast, brunch, or an indulgent snack, they’re as visually stunning as they are delicious.
Why You’ll Love This Recipe
- Decadent Flavor Combination: The sweetness of vanilla custard, tart raspberries, and aromatic cardamom create a beautifully balanced treat.
- Perfectly Soft Dough: The buttery, tender dough is easy to work with and bakes to perfection.
- Homemade Custard: Elevates the buns with a luxurious, creamy filling.
- Crowd-Pleasing: Makes 12 buns, ideal for sharing.
Ingredients
For the Buns
- 1¼ cups (300 ml) whole milk
- 4 cups plus 2 tablespoons (500 g) all-purpose flour, sifted
- 6 tablespoons (75 g) granulated sugar
- 2 teaspoons (¼ ounce / 7 g) instant yeast
- 1 ½ teaspoons ground cardamom
- ¼ teaspoon salt
- 2 large eggs, at room temperature
- 1/3 cup (75 g) lightly salted butter, cut into small pieces
For the Filling
- 4 tablespoons (56 g) butter, at room temperature
- 4 tablespoons brown sugar
- 1 ½ cups (150 g) frozen raspberries, roughly chopped
For the Custard
- 2 large egg yolks, at room temperature
- 1/3 cup (65 g) granulated sugar
- 2 tablespoons cornstarch
- 2 cups (480 ml) whole milk
- ½ vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
For Topping
- 1 egg, whisked
- Confectioners’ sugar (optional)
Step-by-Step Directions
Prepare the Dough
- Heat the milk in a small saucepan over low heat until lukewarm.
- In the bowl of a stand mixer fitted with the dough hook, combine flour, sugar, yeast, cardamom, and salt.
- Add the lukewarm milk and 1 egg to the dry ingredients. Knead on low speed for 8 minutes.
- Add the butter and knead on medium speed for another 5 minutes, or until the dough is elastic and slightly moist.
- Transfer the dough to a lightly buttered bowl, cover with a tea towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Make the Filling
In a small bowl, mix the butter and brown sugar until smooth.
Shape the Buns
- Line two baking sheets with parchment paper.
- On a lightly floured surface, roll the risen dough into a 20×15-inch (50×38 cm) rectangle.
- Spread the filling evenly over the dough and sprinkle the chopped frozen raspberries on top.
- Roll the dough tightly from the long side into a 20-inch (50 cm) log. Cut the log into 12 equal pieces.
- Place the buns on the prepared baking sheets, cover with a tea towel, and let rise for 40 minutes.
Prepare the Custard
- In a large bowl, whisk together the egg yolks, sugar, and cornstarch.
- In a small saucepan, heat the milk with the vanilla bean (or extract) until just about to simmer.
- Gradually whisk the warm milk into the egg mixture, then return it to the saucepan.
- Cook over medium heat, whisking constantly, for 5–8 minutes, or until thickened.
- Remove from heat and cool slightly.
Assemble and Bake
- Preheat the oven to 400°F (200°C).
- Use a spoon to create a small hole in the center of each bun. Fill with 1–2 tablespoons of custard.
- Brush the buns lightly with the whisked egg.
- Bake for about 15 minutes, or until golden brown.
- Transfer to a wire rack to cool slightly. Dust with confectioners’ sugar before serving.
Serving and Storage Tips
- Serving: Best enjoyed slightly warm or at room temperature. Serve with coffee or tea for a true Nordic experience.
- Storage: Store in an airtight container at room temperature for up to 2 days.
Variations
- Fruit Options: Substitute raspberries with blueberries, blackberries, or diced strawberries.
- Nutty Touch: Add a sprinkle of chopped almonds or pistachios on top before baking.
- Spiced Custard: Infuse the custard with a pinch of cinnamon or nutmeg for added warmth.
Helpful Notes
- Ensure the milk is lukewarm (not hot) to activate the yeast without killing it.
- Use frozen raspberries directly without thawing to prevent excess moisture in the dough.
- For an extra glossy finish, brush the buns with simple syrup after baking.
Tips from Well-Known Chefs
- Mary Berry: “Kneading thoroughly ensures a soft and airy dough—be patient during this step.”
- Ina Garten: “A little extra vanilla in the custard goes a long way in enhancing flavor.”
- Paul Hollywood: “For perfect buns, make sure they’re evenly spaced on the tray to allow room for rising.”
Frequently Asked Questions
1. Can I make the dough ahead of time?
Yes, refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before rolling out.
2. Can I freeze these buns?
Yes, freeze the buns before baking or freeze baked buns (without custard) for up to 2 months. Thaw and reheat before serving.
3. Can I use fresh raspberries?
Fresh raspberries can be used, but they may release more juice, so handle gently.
4. What if I don’t have a stand mixer?
You can knead the dough by hand, but it may take 10–15 minutes to achieve the right elasticity.
5. Can I use pre-made custard?
Yes, store-bought custard can save time, but homemade custard enhances the flavor significantly.
These Raspberry Custard Buns are the epitome of indulgent comfort. With their rich flavors and beautiful presentation, they’re perfect for special occasions or as a luxurious homemade treat. Enjoy baking and sharing this Scandinavian delight!
