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.

Raspberry Custard Buns – Best Recipe with Step-by-Step Guide

Name: Raspberry Custard Buns
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: Scandinavian
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

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

Scale

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

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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