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February 2023

February 14, 2023

Raspberry Custard Buns (Bringebærsnurrer med vaniljekrem)

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Raspberry Custard Buns (Bringebærsnurrer med vaniljekrem)
Raspberry Custard Buns (Bringebærsnurrer med vaniljekrem)

The light lingers across the valley a little more each day, illuminating the icy, snow-laden landscape. Winter might still have a hold, but the brightness and warmth are reminders that spring is not too far away. And what better way to celebrate the radiancy of this time then with a baked good that captures this essence. These raspberry custard buns do just the trick, with their sweet and tart raspberries and bright yellow custard wrapped in a blanket of cardamom dough.

Using frozen raspberries picked from the garden in the summer rather than jam provides a freshness to these buns with each bite. The dough is a simple bun “boller” dough I use as my base for most of my bun recipes. A spoonful of sweet and creamy custard in each one provides a nice balance to the tart raspberries.

As the raspberry custard buns bake, the flavors seeps into one another in the most delightful way. Finishing them off with a dusting of powdered sugar and enjoying them while still warm is the best way to savor each one.

Raspberry Custard Buns (Bringebærsnurrer med vaniljekrem)
Raspberry Custard Buns (Bringebærsnurrer med vaniljekrem)
Raspberry Custard Buns (Bringebærsnurrer med vaniljekrem)
Raspberry Custard Buns (Bringebærsnurrer med vaniljekrem)
Raspberry Custard Buns (Bringebærsnurrer med vaniljekrem)

Raspberry Custard Buns (Bringebærsnurrer med vaniljekrem)

Makes 12 buns

For the buns:

  • 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 (¼ ounce (7 g)) instant yeast
  • 1 ½ teaspoons ground cardamom
  • ¼ 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 ½ cups (150 g) frozen raspberries, roughly chopped

For the custard:

  • 2 large egg yolks, at room temperature
  • 1/3 cup (65) granulated sugar
  • 2 tablespoons cornstarch
  • 2 cups (480 ml) whole milk
  • ½ vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

For the buns, in a small saucepan, heat the milk over low heat until lukewarm.

In a stand mixer fitted with the dough hook attachment, combine the 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, or until the dough is very elastic and somewhat moist. Transfer the dough to 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 in size, line 2 baking sheets with parchment paper.

On a lightly floured surface, using a rolling pin and more flour as needed to prevent sticking, roll out the dough into a large rectangle that measures roughly 20 x 15 inches (50 x 38 cm). Spread the filling evenly across the dough all the way to the edges and sprinkle the chopped frozen raspberries on top. Starting on one of the long sides, roll the dough around the filling to form a long, roughly 20 inch (50 cm), log. Using a sharp knife, cut the log crosswise into 12 equal size 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 the eggs. 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 400ºF (200ºC).

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.

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

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  1. DC says:

    Hi, can’t wait to try this recipe. Just a couple of questions: Should the 1/3 cup butter that goes into the bun dough be softened/room temperature or firm/chilled? Also, when you say separate the center of the bun with spoon to add the custard, do you just press down on the center with the spoon? Thank you.

    • nevada says:

      Hi! The butter does not need to be softened, I use it straight from the fridge. For this recipe, I push the layers apart rather than press down on the center of the dough. Just spread them a bit from the center to make a little opening and spoon the custard in. Hope this helps and I hope you enjoy them!

  2. Marilyn Karjalainen says:

    I tried the Raspberry Custard Buns. I substituted small wild frozen blueberries, which I had for the raspberry’s and did my kneading with my bread machine. These turned out wonderful!! I would be happy to give them 5 Stars!

  3. Beth Thorson says:

    These are delightful. I used my standard sweet roll recipe, and frozen mixed berries, since those are what I have. I’ve never added custard to sweet rolls before, and now may have to always.

  4. Ann says:

    They look amazing! I will definitely be trying these!

  5. Sarah Milne says:

    I think this might be our Monday morning treat. We will make a few to take to the neighbours as a holiday gift. Thank you for sharing these♥️

  6. Joann says:

    This recipe looks so yummy, but I have a question. Can I make the custard and the buns (through the forming stage) and then refrigerate until the next morning, then let the formed buns rise, fill and bake according to the recipe?

  7. Megan says:

    I used our farm blueberries and maple sugar and they turned out nicely. Skipped the custard and topped with maple cream. Came out nicely. The style of dough was a little strange to me.. kneading and then adding all that butter immediately like that.. made me nervous but the crumb turned out nicely.

  8. Deb says:

    These sound lovely. Could I use fresh raspberries? The recipe mentions preparing 2 pans, but is appears one recipe makes 12 (or 24 ?).

    • nevada says:

      Yes, you can certainly use fresh raspberries! The recipes makes 12 buns and you can divide them over 2 baking sheets or you can try and squeeze all 12 on one sheet if you like. 🙂

  9. Rose says:

    Been wanting to make these scrumptious buns. My question is this. Can the custard be made and refrigerated if not making the buns right away?

  10. Kerry DuPont says:

    Can I double the recipe for the dough or is it better to make two separate batches? Can I freeze the rolled rolls then thaw when ready.

    • nevada says:

      Yes, you can certainly double the dough. Just make sure your stand mixer (if using) can handle that amount of dough when kneading. And yes, you can freeze the rolls without the custard and then defrost when ready to bake.

  11. Valerie says:

    You said the buns need 2 eggs but only show that 1 egg is added in the directions. Should there be 1 or 2 eggs in the buns?

  12. Viv says:

    Recipe calls for 2 eggs for the buns… directions says to add one egg. Now I’m sitting here wondering if I should add the 2nd egg?

  13. Linda Bateman says:

    Thank you for the recipe, I’ve seen things in the past I wish I could have had the recipe.

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