The Heart of the Bun
Let’s talk about the dough. It is the soft heart of this bun. You mix flour, sugar, and a special spice called cardamom. The smell of cardamom makes my kitchen feel cozy. It reminds me of my own grandma’s baking days.
Kneading the dough is important. You do it until the dough feels soft and smooth. This helps the buns become light and fluffy. A good rise matters. It gives the bun its airy texture. I always feel happy seeing that bowl full of puffy dough.
A Little Story and a Sweet Surprise
The first time I made these, I used too many raspberries. The juice leaked out everywhere in the oven. My kitchen smelled like sweet, burnt jam. I still laugh at that. It was a happy mess.
Now I know to use frozen berries. They hold their shape better. The brown sugar and butter mix is the secret. It makes a sweet, gooey ribbon inside the bun. What is your favorite fruity filling? Would you try raspberries or something else?
The Magic of Homemade Custard
Making custard from scratch seems scary. But it is not. You just need to stir and watch. The mixture slowly gets thick and creamy. Doesn’t that smell amazing? The real vanilla bean makes all the difference.
*Fun fact: The word ‘custard’ comes from an old word for a crust. It meant a tart with a filling. I love that little bit of history. Spooning the warm custard into the buns is my favorite part. It feels like tucking them into a soft, yellow bed.
Why We Bake With Love
Baking is not just about food. It is about the time you take. You are making something with your own hands. This is a gift for your family and friends. That is why it matters.
Sharing food you made yourself creates warm memories. The smell of these buns baking brings everyone to the kitchen. It is a feeling of home. Do you have a food memory that makes you feel this way?
Your Turn in the Kitchen
Do not worry if your buns are not perfect. My first batch was a bit lopsided. They were still delicious. The most important ingredient is always joy.
That is another reason this matters. Cooking teaches us it is okay to try and try again. Now, I would love to hear from you. Will you be making these sweet buns this weekend?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 4 cups + 2 Tbsp (500 g) | Sifted |
| Whole milk (for dough) | 1¼ cups (300 ml) | Lukewarm |
| Granulated sugar (for dough) | 6 Tbsp (75 g) | |
| Large eggs (for dough) | 2 | Room temperature, divided use |
| Lightly salted butter (for dough) | â…“ cup (75 g) | Cut into small pieces |
| Instant yeast | 2 tsp (7 g) | |
| Ground cardamom | 1½ tsp | |
| Salt | ¼ tsp | |
| Butter (for filling) | 4 Tbsp (56 g) | Room temperature |
| Brown sugar (for filling) | 4 Tbsp | |
| Frozen raspberries | 1½ cups (150 g) | Roughly chopped |
| Egg yolks (for custard) | 2 | |
| Granulated sugar (for custard) | â…“ cup (65 g) | |
| Whole milk (for custard) | 2 cups (480 ml) | |
| Cornstarch | 2 Tbsp | |
| Vanilla bean | ½ | Split and scraped (or 1 tsp vanilla extract) |
My Raspberry Vanilla Cream Custard Buns
Oh, these buns bring back such happy memories. My own grandma taught me this recipe. The smell of cardamom and vanilla fills the whole house. It smells like a big, warm hug. I still smile thinking of her kitchen. Let’s make some new memories together, shall we?
Step 1: Let’s wake up our yeast. Mix the lukewarm milk with one egg. In a big bowl, whisk the flour, sugar, yeast, cardamom, and salt. Pour the wet stuff into the dry stuff. Use a mixer with a dough hook to knead it for 8 minutes. The dough will be a shaggy mess at first. That’s perfectly normal, dear.
Step 2: Now for the butter. Add your little butter pieces to the dough. Keep kneading for another 5 minutes. Watch it turn soft and smooth, like a baby’s cheek. Put the dough in a greased bowl and cover it. Let it take a nap in a warm spot for about an hour. It will get nice and puffy.
Step 3: Time for the sweet filling. Mix the soft butter and brown sugar together. It will be like a yummy paste. Set it aside for now. Then, chop your frozen raspberries. Using frozen berries is my hard-learned tip. (They won’t make your dough all soggy and purple!).
Step 4: Our dough is awake now. Punch it down gently. Roll it out on a floured surface into a big rectangle. Spread your butter-sugar mix all over it. Scatter those beautiful red raspberries on top. Now, roll it up tightly, like a cozy blanket. Cut the big roll into 12 pieces. I always count to be fair.
Step 5: Place your swirl buns on a baking sheet. Cover them and let them rise again. This takes about 40 minutes. They will become plump and happy. While you wait, make the custard. This is the fancy part. What kitchen tool do you use to whisk things smooth? Share below!
Step 6: For the custard, whisk egg yolks and sugar until they’re pale. Mix in the cornstarch. Heat the milk with the vanilla bean seeds in a pot. Slowly pour the warm milk into the egg mix, whisking all the time. Pour it all back into the pot. Cook it, stirring, until it gets thick. Doesn’t that smell amazing?
Step 7: Preheat your oven. Now, press a little well into the center of each bun. Spoon that lovely custard right into the hole. Brush the dough with a beaten egg. This makes them bake up all shiny and golden. Bake until they are a beautiful deep brown. Let them cool just a bit before you eat one. I know, it’s hard to wait!
Cook Time: 20–25 minutes
Total Time: About 2 hours 30 minutes
Yield: 12 buns
Category: Baking, Dessert
Fun Twists to Try
This recipe is like a good friend. You can always change it up. I love getting creative in the kitchen. It makes baking so much more fun. Here are a few ideas I’ve tried over the years. My grandkids love the lemon-blueberry version the most.
Lemon Blueberry Joy: Use lemon zest in the dough and blueberries for the filling. It tastes like a bright, sunny morning.
Chocolate Hazelnut Dream: Swap the raspberries for chocolate chips and a spoonful of nut butter. It’s a decadent treat for a special day.
Apple Cinnamon Spice: Use finely chopped apples and a dash of cinnamon instead of cardamom. It smells just like autumn.
Which one would you try first? Comment below!
Serving Them Up Right
These buns are wonderful all on their own. But you can make them extra special. I like to dust them with powdered sugar right before serving. It looks like a little snowfall. For a real treat, serve one warm with a scoop of vanilla ice cream. The way the cold ice cream melts into the warm bun is pure magic.
What to drink? A cold glass of milk is always perfect. For the grown-ups, a hot cup of coffee with cream is just right. The coffee cuts through the sweetness so nicely. Which would you choose tonight?
Keeping Your Buns Fresh and Happy
These buns are best the day you make them. But they keep well for two days in the fridge. Just wrap them up tight. You can also freeze them for a month. I like to wrap each one in plastic wrap first.
To reheat, warm them in a low oven. This makes the custard soft again. I once microwaved one and the bun got tough. A gentle oven heat is much better. It brings back that fresh-from-the-oven feeling.
Making a double batch is a great idea. You can have a treat today and one for later. This matters because a little work now means joy later. It is a gift to your future self. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Bun Troubles
Is your dough not rising? Your kitchen might be too cold. Find a warm, draft-free spot for it. I remember when my dough just sat there. I moved it near the oven and it puffed right up.
Is your custard too thin? Make sure you cook it long enough. It needs a few minutes to thicken nicely. Stir it constantly until it coats the back of a spoon. This matters for a rich, creamy filling.
Are the raspberries making your dough soggy? Using frozen berries is the key. They hold their shape better while you work. This small step makes a big difference. It keeps your buns from getting wet. Which of these problems have you run into before?
Your Quick Bun Questions Answered
Q: Can I make these gluten-free? A: Yes, use a good gluten-free flour blend. The texture will be a little different but still tasty.
Q: Can I prepare parts ahead? A: You can make the dough the night before. Let it rise slowly in the refrigerator.
Q: What if I don’t have cardamom? A: A little cinnamon or nutmeg works nicely too. Use what you have in your spice cupboard.
Q: Can I make fewer buns? A: You can easily cut the recipe in half. Just use a smaller baking sheet.
Q: Is the vanilla bean necessary? A: Vanilla extract is a fine substitute. The flavor is still wonderful. Fun fact: A vanilla bean is the fruit of an orchid vine! Which tip will you try first?
A Little Note From My Kitchen
I hope you love making these buns. They always make my kitchen smell like heaven. Sharing them with family is the best part. It fills my heart with so much joy.
I would love to see your beautiful creations. Your kitchen stories are my favorite thing to read. Have you tried this recipe? Tag us on Pinterest! I can’t wait to see what you bake.
Happy cooking!
—Olivia Hartwell.
Raspberry Vanilla Cream Custard Buns
Description
These soft, cardamom-spiced buns are filled with a brown sugar butter and raspberry swirl, then topped with a rich vanilla bean custard for an irresistible treat.
Ingredients
For the Buns
For the Filling
For the Custard
Instructions
- For the Dough: Combine the lukewarm milk with one egg, then add to the dry mixture of flour, sugar, yeast, cardamom, and salt in a stand mixer. Knead with a dough hook on low speed for 8 minutes. Incorporate the butter pieces and continue kneading on medium speed for another 5 minutes until the dough is soft and elastic. Place the dough in a greased bowl, cover it, and allow it to rise in a warm place for about 1 hour, or until it has doubled in size.
- For the Filling: Blend the softened butter with brown sugar until combined. Set this mixture aside.
- Shaping the Buns: Once risen, roll the dough out on a floured surface into a large rectangle. Spread the brown sugar butter evenly over the surface, then scatter the chopped frozen raspberries on top. Starting from one long side, roll the dough tightly into a log. Cut the log into 12 equal pieces and transfer them to parchment-lined baking sheets. Cover the buns and let them rise again for about 40 minutes.
- For the Custard: In a bowl, whisk the egg yolks with granulated sugar until pale, then mix in the cornstarch. In a saucepan, heat the milk with the scraped vanilla bean until it is nearly simmering. Gradually pour the warm milk into the egg yolk mixture, whisking continuously. Pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly, for 5-8 minutes until it thickens into a custard. Remove from heat and let it cool slightly.
- Assembly and Baking: Preheat your oven. Gently press down the center of each risen bun to form a well. Spoon a generous tablespoon of the warm custard into each indentation. Lightly beat the remaining egg and brush it over the exposed dough. Bake until the buns are a deep golden brown. Let them cool for a few minutes before serving, optionally dusted with powdered sugar.
Notes
- Ensure your milk is lukewarm, not hot, to avoid killing the yeast. Using frozen raspberries helps prevent the filling from becoming too soggy. For the best rise, let the dough proof in a warm, draft-free area.
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