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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. Anna-Marie S Cartagena says:

    Can you use other frozen fruit such as cherries? Can you use dried fruit?

    • nevada says:

      Yes, other berries would work well. For cherries, I would chop them up first so the pieces are smaller. And you can certainly add dried fruit – will change the texture and flavor, of course.

  14. Linda Bateman says:

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

  15. Danette Klindt says:

    These are absolutely amazing! I’m sure they will become one of my family’s favorites.

  16. Anne says:

    I made them and they were delicious- but I think something went wrong with the custard because they ended up a little soggy. Any tips for avoiding this in the future? How thick should the custard be before adding?

    • nevada says:

      Hi Anne. Glad you enjoyed them! The custard should be thick, not runny, and sit on top of the buns without moving (see the photos of the buns before being baked for the consistency). Hope this helps!

  17. Gail Neumann says:

    These were delicious I will admit in true fashion for me I just went ahead and added two eggs instead of one to the dough because afterwards I realized one of the eggs were for the wash at the end😬. But seriously still a delicious and truly impressive looking bun!

  18. Melinda Jo Frizzell says:

    Hi your recipe calls for 2 eggs . When do i add the second egg ?

  19. Christine Padaric says:

    I made these today on a cold, snowy Sunday in Ontario. They turned out beautifully!! I’m very new to working with yeast. I think it’s all about being confident and not rushed. This recipe is definitely a keeper for when I want to serve something special. I got 16 out of this recipe. Next time I will read to the end and cut into 12. The custard is delicious too!!!

  20. Meggan Bouvet says:

    These are heavenly! Made them for my family tonight. I needed to keep them in the fridge after forming the rolls. I just kept them covered in the fridge and allowed them to continue to rise and warm up out of the fridge before adding the custard.

  21. Marisa Rua says:

    Any ideas on what I could add instead of cardamom? It’s not a flavor I particularly love, but these rolls look amazing and I definitely want some!

  22. Theresa says:

    I need my husband out of the house to make these! Thinks he is helpful looking to see if dough is rising! Supervising!🤣🤦‍♀️ 😀🤞

  23. Theresa Donnelly says:

    These look amazing and I will be trying them tomorrow. One question-would it work ok if I used a whipped cream instead of custard for half of them? I love custard, but some in the family do not.

    • nevada says:

      Sorry for the late reply. You can certainly top with whipped cream instead of the custard, just add the cream after the buns have cooled down 🙂

  24. Kara McMullen says:

    This dough recipe is outstanding! Not sweet, and so soft and tender! I will use it make other buns from here on out. 30 years as a pro baker and this is the best

  25. Rebecca says:

    I made the rolls this past weekend. Followed the exact recipe. WOW , they were delicious. Thank you!!

  26. Amber says:

    I’d like to make these for a group that meets at 6:30 in the morning. If I form them and place them in the fridge overnight, how far in advance would I want to get them out to rise the morning of? Would they rise for a hour or maybe two straight out of the fridge? Then would I put the custard on post rising? Thanks!

    • nevada says:

      Great question. Typically, it takes around 1 to 1 1/2 hours for buns to rise after being refrigerated. My only concern is that if you are using frozen raspberries, they will completely defrost in the fridge and could make the dough quite wet, which could affect the outcome. So, I might recommend that you use fresh raspberries instead. After they rise, then add the custard and bake. Do let me know how they turn out for you!

  27. Emmy says:

    They came out really good. I did mine without the raspberries as I didn’t have any on hand. Delicious

  28. AnnieBananie says:

    This may sound strange, but I have a dairy allergy but only to milk and half-n-half. I can have heavy cream, butter, cream cheese and I’m fine. Is there a way to substitute heavy cream for the milk? Like, maybe water the cream down by a certain amount? These look so delicious!

    • nevada says:

      Hi! I think that would be fine to use heavy cream and water it down just a little bit. Hope you enjoy!

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