Raspberry Custard Buns

By:

Patricia

| Published on:

August 25, 2025

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Raspberry Custard Buns are a delightful treat that brings together the sweetness of raspberries and the creaminess of custard in a soft, warm bun. These fluffy pastries are perfect for breakfast, a sweet snack, or dessert. The dough is made with a hint of cardamom, giving it a flavorful twist. After the dough rises, it is rolled, filled with a mixture of butter and brown sugar, and loaded with chopped raspberries. Each bun is then filled with a luscious custard, adding a rich texture that contrasts beautifully with the fruit. The buns are baked until golden brown and can be topped with a dusting of confectioners’ sugar for an elegant touch. Share them with family and friends, or enjoy them all to yourself—the comforting aroma and taste will make it hard to resist a second helping!

Why make this recipe

Making Raspberry Custard Buns is a great way to impress your loved ones with a homemade treat. These buns come together with basic ingredients and are a fun baking project for all skill levels. The combination of fluffy dough and fruity filling provides a delightful experience for your taste buds. Plus, the custard adds a special touch that makes these buns feel extra indulgent. Whether you serve them for brunch or as an afternoon snack, they are sure to brighten anyone’s day.

How to make Raspberry Custard Buns

Ingredients

For buns:

1 1/4 cups (300 ml) whole milk
4 cups plus 2 tablespoons (500 g) all-purpose flour, sifted
6 tablespoons (75 g) granulated sugar
2 teaspoons instant yeast
1 1/2 teaspoons ground cardamom
1/4 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 1/2 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
1/2 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

For finishing:

1 egg, beaten (for egg wash)
Confectioners’ sugar, for dusting

Directions

For the buns: In a small saucepan, heat the milk over low heat until lukewarm. In a stand mixer fitted with the dough hook, combine flour, sugar, yeast, cardamom, and salt. Add the lukewarm milk and 1 of the eggs; knead on low for 8 minutes. Add the butter and knead on medium for about 5 minutes more, until the dough is very elastic and somewhat moist. Transfer the dough to a lightly buttered bowl, cover with a tea towel, and let rise in a warm spot for about 1 hour, or until doubled in size.
For the filling: In a small bowl, combine the butter and brown sugar.
Once the dough has doubled, line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the dough into a large rectangle roughly 20 x 15 inches (50 x 38 cm). Spread the filling evenly across the dough, to the edges, and sprinkle the chopped raspberries on top. Starting on one of the long sides, roll the dough around the filling to form a log about 20 inches (50 cm) long. Using a sharp knife, cut the log crosswise into 12 equal buns. Divide the buns between the prepared baking sheets, cover with a tea towel, and let rise in a warm spot for 40 minutes.
For the custard: In a large bowl, whisk together the egg yolks and sugar, then whisk in the cornstarch. Put the milk in a small saucepan. Scrape the seeds from the vanilla bean into the milk and add the scraped bean (or add the vanilla extract). Place over low heat and warm until just about to simmer. Remove the vanilla bean, then gradually pour the warm milk in a slow, steady stream into the egg yolk and sugar mixture, whisking constantly to avoid curdling. Pour the mixture back into the saucepan and cook over medium heat for 5 to 8 minutes, or until the custard has thickened considerably. Remove from the heat and let cool slightly.
Preheat the oven to 400°F (200°C).
Using a small spoon, push apart the center layer of each bun to make a hole, then fill with 1 to 2 tablespoons of the prepared custard.
In a small bowl, whisk the remaining egg and lightly brush it on top of the dough. Bake for about 15 minutes, or until nicely browned. Transfer to a wire rack to cool slightly, then top each with a dusting of confectioners’ sugar. Store at room temperature in an airtight container for up to 2 days.

How to serve Raspberry Custard Buns

Raspberry Custard Buns are perfect on their own or served with a warm drink like tea or coffee. You can also pair them with fresh fruit or yogurt for a more balanced breakfast. For a special touch, serve them warm with an extra drizzle of custard on top.

How to store Raspberry Custard Buns

Store your Raspberry Custard Buns at room temperature in an airtight container. They will stay fresh for up to 2 days. If you want to keep them longer, you can freeze them. Place them in a freezer-safe bag and store them for up to one month. When ready to eat, thaw and warm them in the oven.

Tips to make Raspberry Custard Buns

Make sure your milk is lukewarm, not hot, to avoid killing the yeast.
If fresh raspberries are in season, feel free to use them instead of frozen ones.
Let the buns rise in a warm place to ensure they become fluffy and soft.
Don’t skip the egg wash; it gives the buns a beautiful, shiny finish.

Variation

You can customize the filling by using other fruits like blueberries, strawberries, or cherries. If you want a more decadent twist, try adding chocolate chips or nuts to the filling. Adjust the custard flavor by using almond or lemon extract for a unique taste.

FAQs

Can I use almond milk instead of whole milk?

Yes, you can use almond milk, but it may slightly change the flavor and texture.

Can I make the dough the night before?

Yes, you can make the dough and let it rise overnight in the refrigerator. Just bring it back to room temperature before shaping.

What if I don’t have cardamom?

If you don’t have cardamom, you can skip it or use cinnamon instead for a different flavor.

How can I tell if the custard is thick enough?

The custard should coat the back of a spoon without running off when it’s thick enough.

Are these buns best eaten warm?

Yes, Raspberry Custard Buns are best enjoyed warm, but they are still delicious at room temperature!

Raspberry Custard Buns

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Delightful buns filled with fluffy custard and sweet raspberries, perfect for breakfast or dessert.

Author: Patricia
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings 1x
Category: Pastry
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Heat the milk over low heat until lukewarm.
In a stand mixer, combine flour, sugar, yeast, cardamom, and salt. Add lukewarm milk and 1 egg; knead on low for 8 minutes.
Add butter and knead on medium for 5 minutes until elastic. Transfer to a buttered bowl, cover, and let rise for 1 hour.
Combine butter and brown sugar for filling in a bowl.
Roll out dough into a rectangle about 20 x 15 inches. Spread filling, sprinkle raspberries, and roll into a log.
Cut the log into 12 equal buns and place on baking sheets. Let rise for 40 minutes.
Prepare custard by whisking egg yolks, sugar, and cornstarch. Heat milk with vanilla, then gradually whisk into egg mixture, return to heat and cook until thick.
Preheat oven to 400°F (200°C).
Make indent in each bun and fill with custard. Brush with egg wash.
Bake for 15 minutes until browned. Dust with confectioners’ sugar and cool on a wire rack.