Craving a soft, flavorful treat that captures the comfort of Scandinavian baking? These Raspberry Custard Buns are the perfect solution. Featuring a tender cardamom-infused dough, sweet-tart raspberries, and silky vanilla custard, this recipe delivers a delightful balance of textures and tastes. Whether served fresh out of the oven or stored for a sweet snack later, these buns are bound to be your new favorite weekend bake.
Table of Contents
Why You’ll Love These Raspberry Custard Buns
Raspberry Custard Buns are more than just a pretty pastry — they’re a celebration of flavor and texture. The dough is enriched and fragrant with cardamom, making it soft and aromatic. The filling bursts with the brightness of real raspberries and a rich vanilla custard that sets beautifully when baked. It’s a recipe that’s ideal for brunches, afternoon coffee breaks, or special occasions.
Ingredients Breakdown: What Makes These Buns Irresistible
- All-Purpose Flour: Forms the structure of the buns, creating a soft yet chewy texture
- Whole Milk: Adds moisture and richness to the dough and custard
- Granulated Sugar: Sweetens both the dough and custard without overpowering the fruit
- Brown Sugar: Deepens the flavor of the filling with subtle caramel notes
- Instant Yeast: Ensures a reliable rise, making the buns light and fluffy
- Ground Cardamom: A Nordic staple, adds a warm, spicy aroma to the dough
- Salt: Balances sweetness and enhances all other flavors
- Eggs: Used in both the dough and custard for richness and structure
- Lightly Salted Butter: Adds tenderness to the dough and depth to the filling
- Frozen Raspberries: Tart and fruity, offering contrast to the sweet custard
- Egg Yolks: Provide creaminess and structure to the custard
- Cornstarch: Thickens the custard to a smooth, spoonable texture
- Vanilla Bean or Extract: Infuses the custard with classic sweet notes
- Confectioners’ Sugar: Used for dusting, adding a final sweet flourish
Ingredient Swaps & Smart Substitutions
Don’t have all the ingredients on hand? Here are some smart alternatives to suit your pantry or dietary preferences:
- Fresh Raspberries Instead of Frozen: Use them gently to avoid breaking
- Ground Cinnamon Instead of Cardamom: Offers a different warm spice note
- Vegan Butter and Plant Milk: For a dairy-free version, use almond or oat milk
- Vanilla Paste or Extract: In place of a vanilla bean, for ease and affordability
- Gluten-Free Flour Blend: Choose a 1:1 gluten-free flour for a celiac-friendly option
Step-by-Step Instructions for Making Raspberry Custard Buns
- Prepare the Dough
Heat the milk until lukewarm. In a stand mixer, mix the flour, sugar, yeast, cardamom, and salt. Add lukewarm milk and one egg. Knead on low for 8 minutes. Add the butter and knead for 5 more minutes until elastic and slightly sticky. Transfer to a greased bowl, cover, and let rise in a warm place for 1 hour. - Make the Filling
In a small bowl, mix softened butter with brown sugar until combined. - Roll and Shape the Dough
Roll out the risen dough into a large 20×15 inch rectangle. Spread the filling evenly and scatter chopped frozen raspberries over the top. Roll the dough from the long side into a log and slice into 12 even buns. - Second Rise
Place buns on parchment-lined baking sheets. Cover and let rise for another 40 minutes until puffy. - Prepare the Custard
Whisk egg yolks and sugar in a bowl, then mix in cornstarch. In a saucepan, warm milk with vanilla until just simmering. Slowly pour the warm milk into the yolk mixture while whisking constantly. Return to heat and stir until thickened, about 5–8 minutes. Let cool slightly. - Fill and Bake
Preheat oven to 400ºF (200ºC). Make a small indentation in the center of each bun and spoon in 1–2 tablespoons of custard. Beat the remaining egg and brush the tops of buns. Bake for 15 minutes until golden brown. - Cool and Finish
Cool slightly on a wire rack and dust with confectioners’ sugar before serving.
Tips & Tricks for Perfect Raspberry Custard Buns
- Avoid Overproofing: The second rise should make the buns puffy but not overly soft
- Don’t Overfill: A heaping spoonful of custard is perfect; too much can spill out during baking
- Chop Raspberries Roughly: Smaller pieces integrate better into the swirl
- Use Room-Temperature Ingredients: Especially for eggs and butter, to ensure smooth dough and custard
- Check Oven Temperature: A reliable oven thermometer can prevent under- or over-baking
Delicious Pairings & Customization Ideas
Pair your Raspberry Custard Buns with a strong coffee, chai latte, or a glass of cold milk. Here are a few ways to adapt or elevate this recipe:
- Lemon Zest in Dough: Adds a citrus brightness that complements raspberries
- Chocolate Chips in Filling: A touch of indulgence with each bite
- Gluten-Free Option: Use a trusted 1:1 gluten-free flour blend
- Mini Buns: Slice the log into 16 pieces instead of 12 for a smaller portion
- Brunch Board: Serve with smoked salmon, cheeses, and fruit for a Scandinavian-style brunch
The Comfort of Nordic Baking in Every Bite
These Raspberry Custard Buns are a reflection of Scandinavian coziness and seasonal simplicity. Using frozen raspberries makes this recipe accessible year-round, while the use of cardamom and custard roots it deeply in traditional Norwegian baking. Whether you’re warming up during winter or celebrating the arrival of spring, these buns are a comforting treat worth baking — and sharing.
Wrapping Up: The Joy of Baking Raspberry Custard Buns at Home
There’s something undeniably comforting about baking a batch of fresh Raspberry Custard Buns from scratch. From the warm scent of cardamom wafting through the kitchen to the satisfying swirl of vibrant raspberries and luscious custard, this recipe captures the magic of Nordic baking traditions. It’s a simple yet elevated pastry that delights with every bite.
Perfect for holidays, weekend treats, or when you simply crave a cozy, homemade dessert, these buns invite you to slow down and savor the little things. Whether you enjoy them fresh out of the oven or save a few for later, Raspberry Custard Buns are a recipe you’ll want to return to again and again.
Frequently Asked Questions About Raspberry Custard Buns
1. Can I make Raspberry Custard Buns ahead of time?
Yes! You can prepare the dough and shape the buns the night before. Cover and refrigerate them overnight after the second rise, then let them come to room temperature in the morning before baking. The custard can also be made a day ahead and stored in the fridge.
2. What’s the best way to store Raspberry Custard Buns?
Store the fully baked and cooled buns in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days or freeze individually for up to a month. Reheat gently in the oven or microwave to revive softness and flavor.
3. Can I use other fruits instead of raspberries?
Absolutely! While raspberries offer a tangy contrast to the creamy custard, you can experiment with other berries like blueberries or blackberries. Chopped peaches or cherries also work beautifully, especially in summer. Just be sure the fruit isn’t too juicy to prevent soggy buns.
More Relevant Recipes
- Apple Pumpkin Streusel Muffins: A perfect cozy companion to Raspberry Custard Buns, these muffins combine the warmth of spiced pumpkin with the sweetness of apple and a crumbly streusel topping—ideal for fall breakfasts or teatime treats.
- Cinnamon Swirl Pumpkin Sourdough Bread: This sourdough loaf shares the warm spice notes found in Raspberry Custard Buns and offers a soft, tender crumb with layers of cinnamon sugar swirl—a beautiful sliceable option for brunch.
- Vegan Blueberry Ghost Hand Pies: These fruit-filled hand pies echo the fruity charm of Raspberry Custard Buns. While playful in design, their blueberry filling and golden pastry make them a delightful alternative dessert option.
Raspberry Custard Buns
- Total Time: 1 hour 45 minutes
- Yield: 12 buns
- Diet: Vegetarian
Description
These Norwegian-inspired Raspberry Custard Buns combine soft, cardamom-scented dough with tart raspberries and a creamy vanilla custard center. Perfect for brunch, coffee breaks, or as a cozy seasonal bake, these buns are a delightful fusion of sweetness, spice, and richness.
Ingredients
- 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 (7 g) instant yeast
- 1½ teaspoons ground cardamom
- ¼ teaspoon salt
- 2 large eggs, at room temperature
- ⅓ cup (75 g) lightly salted butter, cut into small pieces
- 4 tablespoons (56 g) butter, at room temperature (for filling)
- 4 tablespoons brown sugar (for filling)
- 1½ cups (150 g) frozen raspberries, roughly chopped
- 2 large egg yolks, at room temperature (for custard)
- ⅓ cup (65 g) granulated sugar (for custard)
- 2 tablespoons cornstarch
- 2 cups (480 ml) whole milk (for custard)
- ½ vanilla bean, split lengthwise or 1 teaspoon vanilla extract
- Confectioners’ sugar, for dusting
Instructions
- Heat the milk over low heat until lukewarm.
- In a stand mixer bowl, combine flour, sugar, yeast, cardamom, and salt. Add lukewarm milk and 1 egg. Knead on low speed for 8 minutes.
- Add 75 g of butter and knead on medium speed for 5 minutes until elastic and moist. Transfer to a greased bowl, cover, and let rise for 1 hour.
- In a separate bowl, combine 56 g butter and brown sugar to make the filling.
- After the dough has risen, roll it into a 20 x 15 inch (50 x 38 cm) rectangle on a floured surface.
- Spread the filling across the dough and sprinkle chopped raspberries on top.
- Roll the dough from the long side into a log, then cut into 12 equal buns.
- Place buns on parchment-lined baking sheets, cover, and let rise for 40 minutes.
- For the custard: Whisk egg yolks and sugar, then add cornstarch.
- In a saucepan, heat milk and vanilla bean until just about to simmer. Slowly whisk into yolk mixture, then return to heat and cook until thickened (5–8 mins). Let cool slightly.
- Preheat oven to 400ºF (200ºC). Make a small hole in each bun and fill with 1–2 tablespoons of custard.
- Beat the remaining egg and brush tops of buns. Bake for 15 minutes or until golden brown.
- Cool slightly on a wire rack and dust with confectioners’ sugar before serving.
Notes
- Use room-temperature ingredients for best dough consistency.
- Frozen raspberries prevent excess moisture, helping the filling stay structured.
- You can make the custard a day ahead and refrigerate until needed.
- Store buns in an airtight container at room temperature for up to 2 days.
- Freeze extras individually and reheat before serving.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 bun
- Calories: 285
- Sugar: 13g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg