Description
Norwegian Raspberry Custard Buns are soft, cardamom-spiced pastries filled with rich vanilla custard and juicy raspberries. A delightful Scandinavian treat, perfect for breakfast, brunch, or dessert.
Ingredients
Scale
For the Dough:
- 1 ¼ cups whole milk (lukewarm)
- 4 cups + 2 tbsp all-purpose flour (sifted)
- 6 tbsp granulated sugar
- 2 tsp instant yeast
- 1 ½ tsp ground cardamom
- ¼ tsp salt
- 2 large eggs (room temperature)
- ⅓ cup lightly salted butter (cut into small pieces)
For the Filling:
- 4 tbsp butter (softened)
- 4 tbsp brown sugar
- 1 ½ cups frozen raspberries (roughly chopped)
For the Custard:
- 2 egg yolks (room temperature)
- ⅓ cup granulated sugar
- 2 tbsp cornstarch
- 2 cups whole milk
- ½ vanilla bean (or 1 tsp vanilla extract)
Instructions
- Prepare the Dough: Combine flour, sugar, yeast, cardamom, and salt. Add warm milk and one egg, knead for 8 minutes. Add butter and knead until smooth. Let rise for 1 hour.
- Prepare the Filling: Mix butter and brown sugar until smooth. Chop the raspberries.
- Shape the Dough: Roll into a rectangle, spread the filling, roll into a log, and slice into 12 pieces. Let rise for 40 minutes.
- Make the Custard: Whisk egg yolks, sugar, and cornstarch. Heat milk and vanilla, slowly mix into the egg mixture. Cook until thick.
- Assemble & Bake: Create wells in the buns, fill with custard, brush with egg wash, and bake at 400°F for 15 minutes.
- Serve & Enjoy: Let cool slightly, dust with powdered sugar, and enjoy warm.
Notes
- Use fresh or frozen raspberries but do not thaw frozen berries before use.
- Store in an airtight container for up to 2 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert, Breakfast, Pastry
- Method: Baking
- Cuisine: Norwegian, Scandinavian