Description
Soft, fluffy buns swirled with a sweet brown sugar filling and juicy raspberries, then topped with rich vanilla custard. Perfect for brunch or a cozy treat.
Ingredients
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For the Dough:
1¼ cups whole milk, 4 cups + 2 tbsp all-purpose flour, 6 tbsp granulated sugar, 2 tsp instant yeast, 1½ tsp ground cardamom, ¼ tsp salt, 2 large eggs, ⅓ cup salted butter -
For the Filling:
4 tbsp butter, 4 tbsp brown sugar, 1½ cups chopped frozen raspberries -
For the Custard:
2 egg yolks, ⅓ cup granulated sugar, 2 tbsp cornstarch, 2 cups whole milk, ½ vanilla bean or 1 tsp vanilla extract
Instructions
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Warm milk to lukewarm.
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Mix flour, sugar, yeast, cardamom, salt. Add warm milk and one egg. Knead 8 minutes.
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Add butter, knead 5 more minutes until elastic. Let rise 1 hour.
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Mix filling: butter + brown sugar. Roll dough into 20×15 in. rectangle. Spread filling, add raspberries. Roll and slice into 12 buns. Let rise 40 minutes.
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Make custard: whisk yolks + sugar + cornstarch. Heat milk + vanilla. Temper yolks, cook until thick. Cool.
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Create well in each bun, fill with custard. Brush tops with beaten egg. Bake at 400ºF for 15 min. Cool and dust with powdered sugar.
Notes
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Don’t overfill with raspberries—they can make the buns soggy.
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Let custard cool before filling.
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Use lukewarm milk for proper yeast activation.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Baked Goods / Breakfast / Brunch
- Method: Baking
- Cuisine: Scandinavian-inspired