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Raspberry Custard Buns

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Raspberry Custard Buns (Bringebærsnurrer med vaniljekrem) beautifully combine the tartness of raspberries with the richness of custard, all wrapped in a fragrant cardamom dough. These buns are perfect for any occasion, offering a sweet, tangy, and aromatic pastry experience.

  • Author: Sophia
  • Prep Time: 2 hours
  • Cook Time: 15 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 buns
  • Category: Pastry
  • Method: Baking
  • Cuisine: Norwegian
  • Diet: Vegetarian

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

Instructions

  1. In a small saucepan, heat the milk over low heat until lukewarm.
  2. In a stand mixer fitted with the dough hook attachment, combine the flour, sugar, yeast, cardamom, and salt. Add the lukewarm milk and one egg. Knead on low for 8 minutes. Add the butter and knead on medium for about 5 more minutes, or until the dough is elastic and moist. Transfer the dough to a lightly buttered bowl, cover with a tea towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
  3. In a small bowl, mix the butter and brown sugar to make the filling.
  4. Once the dough has risen, preheat the oven to 400ºF (200ºC). Line two baking sheets with parchment paper. Roll out the dough on a lightly floured surface into a rectangle about 20 x 15 inches (50 x 38 cm). Spread the filling over the dough and sprinkle with chopped raspberries. Roll the dough into a log, about 20 inches (50 cm) long, and cut into 12 equal pieces. Place the buns on the prepared baking sheets, cover, and let them rise for 40 minutes.
  5. In a large bowl, whisk together egg yolks and sugar, then whisk in cornstarch. In a small saucepan, warm the milk with the vanilla bean (or extract). Gradually pour the milk into the egg mixture, whisking constantly. Return to the saucepan and cook over medium heat for 5-8 minutes, until thickened. Remove from heat and cool slightly.
  6. Push apart the center of each bun to make a hole and fill with 1-2 tablespoons of custard. Brush the tops of the buns with the remaining egg wash.
  7. Bake for about 15 minutes or until golden brown. Transfer to a wire rack to cool slightly, then dust with powdered sugar.

Notes

  • Experiment with other fruit fillings like blueberries, blackberries, or a mixed berry filling.
  • For a different flavor, try replacing cardamom with cinnamon or vanilla in the dough.
  • Make a vegan version by using plant-based milk, butter, and flax eggs for the custard.

Nutrition

Find it online: https://savorymomskitchen.com/raspberry-custard-buns/