Growing up, there were few things as exciting as visiting the bakery on a chilly Saturday morning, pressing my nose against the glass, and seeing rows of golden buns dusted in sugar and stuffed with bright, jammy fillings. One bite into a raspberry custard bun and the world simply melted away. The tartness of the berries mingling with the silky smooth custard, all tucked into a soft, pillowy bun—it was the taste of pure comfort.
Raspberry custard buns aren’t just a treat; they are a memory maker. In many European homes, variations of these buns pop up at holiday breakfasts, Sunday brunches, or even as a special afternoon tea snack. They’re the kind of recipe you pull out when you want to slow down and create something that feels truly special. Imagine pulling a tray of these out of the oven on a gray day, the warm aroma of sweet dough and vanilla wrapping around your kitchen like a cozy blanket. That’s the magic of raspberry custard buns.
Whether you’re whipping them up for a special brunch, a holiday treat, or just a quiet moment of indulgence, these buns have a way of making the day feel extraordinary. Plus, making them at home means you can customize them to your liking—extra custard, more raspberries, or even a little sprinkle of powdered sugar over the top. Trust me, your future self (and anyone lucky enough to share them) will thank you.
Why You’ll Love This Recipe:
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Soft, fluffy buns that feel like a warm hug
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Creamy, homemade custard filling that’s incredibly luscious
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Bursts of sweet-tart raspberry in every bite
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Perfect for breakfast, brunch, or a sweet snack
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An impressive, bakery-quality treat you can make at home
INGREDIENTS YOU’LL NEED:
For the Buns:
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2 ¼ teaspoons active dry yeast
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½ cup warm milk (about 110°F)
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¼ cup granulated sugar
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3 cups all-purpose flour
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½ teaspoon salt
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1 egg
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¼ cup unsalted butter, softened
For the Custard:
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1 ½ cups whole milk
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¼ cup granulated sugar
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3 egg yolks
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2 tablespoons cornstarch
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1 teaspoon vanilla extract
For the Raspberry Filling:
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1 cup fresh raspberries
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2 tablespoons granulated sugar
For Finishing:
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2 tablespoons melted butter (for brushing)
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Powdered sugar for dusting
HOW TO MAKE RASPBERRY CUSTARD BUNS:
Making raspberry custard buns does take a little bit of time, but it’s one of those wonderfully meditative baking projects where each step brings you closer to something amazing. Pop on some music, light a candle, and settle in—you’re about to make magic.
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prepare the Dough
In a small bowl, dissolve the yeast in the warm milk along with a pinch of the sugar. Let it sit for about 5–10 minutes, until it becomes frothy. This is always one of my favorite sights—it feels like the yeast is coming alive, ready to create that dreamy, fluffy dough.
In a large bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, egg, and softened butter. Mix until a soft dough forms. Knead the dough on a lightly floured surface for about 8–10 minutes, until it becomes smooth and elastic.
Pop the dough into a greased bowl, cover it with a clean kitchen towel, and let it rise somewhere warm for about 1–1.5 hours, or until doubled in size. Watching the dough puff up never gets old—it’s like a little miracle happening right in your kitchen.
Step 2: Make the Custard
While the dough rises, whip up the custard. In a medium saucepan, heat the milk until it’s steaming but not boiling.
Meanwhile, whisk together the sugar, egg yolks, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly (this step feels fancy but is totally manageable—just keep whisking). Return everything to the saucepan and cook over medium heat, stirring constantly, until the custard thickens. This usually takes about 5–7 minutes. Remove from heat and stir in the vanilla. Let it cool completely before using. I usually cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming.
Step 3: Make the Raspberry Filling
In a small bowl, gently toss the raspberries with sugar. Set aside. They’ll start to release a little juice, which makes them even more luscious.
Step 4: Assemble the Buns
Once the dough has risen, punch it down gently (so satisfying) and turn it out onto a floured surface. Divide the dough into 10–12 equal pieces. Flatten each piece into a small circle, spoon a little custard into the center, add a few sugared raspberries, then carefully pinch the edges together to seal.
Place the buns seam-side down on a parchment-lined baking sheet. Cover and let them rise again for about 30–45 minutes. The second rise gives them that wonderful pillowy texture.
Step 5: Bake
Preheat your oven to 350°F (175°C). Brush the tops of the buns with melted butter, then bake for about 18–22 minutes, until golden brown. Your kitchen will smell heavenly at this point.
Step 6: Finish
Once the buns have cooled slightly, dust them with powdered sugar. Then, grab a bun (or two), a warm drink, and enjoy the fruits of your labor.
HELPFUL TIPS:
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Make sure your yeast is fresh. If your yeast doesn’t foam in the warm milk, it might be expired.
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When making the custard, keep the heat moderate and stir constantly to avoid scrambling the eggs.
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Seal the buns really well so the filling doesn’t leak out during baking.
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If your kitchen is cold, you can let your dough rise inside a turned-off oven with the light on.
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Fresh raspberries work best, but if you must use frozen, don’t thaw them first or they’ll release too much liquid.
DETAILS:
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Prep Time: 30 minutes (plus 2 hours rising time)
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Cook Time: 20 minutes
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Total Time: 2 hours 50 minutes
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Yield: 10–12 buns
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Category: Breakfast, Brunch, Dessert
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Method: Baking
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Cuisine: European-inspired
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Diet: Vegetarian
NOTES:
You can experiment with the filling—blueberries, strawberries, or even a little bit of lemon curd would be fantastic twists. Just be sure not to overfill, or the buns might burst open as they bake.
NUTRITIONAL INFORMATION:
(Approximate per bun)
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Calories: 250
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Fat: 9g
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Carbohydrates: 36g
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Protein: 5g
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Sugar: 14g
FREQUENTLY ASKED QUESTIONS:
Can I make the buns ahead of time?
Yes! You can make the buns through the second rise, cover them well, and refrigerate overnight. Let them come to room temperature before baking.
Can I freeze raspberry custard buns?
Absolutely. Freeze them after baking and cooling. When ready to enjoy, just thaw and warm them slightly in the oven.
Can I use store-bought custard?
You can if you’re short on time, but making it from scratch really does make a difference in flavor and texture.
STORAGE INSTRUCTIONS:
Store the raspberry custard buns in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days. They are best enjoyed warm, so a quick pop in the microwave or oven will refresh them nicely.
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CONCLUSION
There’s something almost magical about pulling a tray of freshly baked raspberry custard buns out of the oven. The way they puff up so beautifully, the aroma that fills your home, the first warm, sweet-tart bite—it’s pure joy. Baking these buns is about more than just making food; it’s about creating memories, slowing down, and savoring the sweet, small moments. Whether you’re a seasoned baker or just starting out, this recipe will become a beloved addition to your kitchen traditions. So go ahead—make a batch, share them with someone you love (or savor them all yourself, no judgment), and let a little bakery magic into your life.
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Raspberry Custard Buns: A Sweet Hug in Every Bite
Description
Growing up, there were few things as exciting as visiting the bakery on a chilly Saturday morning, pressing my nose against the glass, and seeing rows of golden buns dusted in sugar and stuffed with bright, jammy fillings. One bite into a raspberry custard bun and the world simply melted away. The tartness of the berries mingling with the silky smooth custard, all tucked into a soft, pillowy bun—it was the taste of pure comfort.
Raspberry custard buns aren’t just a treat; they are a memory maker. In many European homes, variations of these buns pop up at holiday breakfasts, Sunday brunches, or even as a special afternoon tea snack. They’re the kind of recipe you pull out when you want to slow down and create something that feels truly special. Imagine pulling a tray of these out of the oven on a gray day, the warm aroma of sweet dough and vanilla wrapping around your kitchen like a cozy blanket. That’s the magic of raspberry custard buns.
Whether you’re whipping them up for a special brunch, a holiday treat, or just a quiet moment of indulgence, these buns have a way of making the day feel extraordinary. Plus, making them at home means you can customize them to your liking—extra custard, more raspberries, or even a little sprinkle of powdered sugar over the top. Trust me, your future self (and anyone lucky enough to share them) will thank you.
Ingredients
For the Buns:
2 ¼ teaspoons active dry yeast
½ cup warm milk (about 110°F)
¼ cup granulated sugar
3 cups all-purpose flour
½ teaspoon salt
1 egg
¼ cup unsalted butter, softened
For the Custard:
1 ½ cups whole milk
¼ cup granulated sugar
3 egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract
For the Raspberry Filling:
1 cup fresh raspberries
2 tablespoons granulated sugar
For Finishing:
2 tablespoons melted butter (for brushing)
Powdered sugar for dusting
Instructions
Step 1: Prepare the Dough
In a small bowl, dissolve the yeast in the warm milk along with a pinch of the sugar. Let it sit for about 5–10 minutes, until it becomes frothy. This is always one of my favorite sights—it feels like the yeast is coming alive, ready to create that dreamy, fluffy dough.
In a large bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, egg, and softened butter. Mix until a soft dough forms. Knead the dough on a lightly floured surface for about 8–10 minutes, until it becomes smooth and elastic.
Pop the dough into a greased bowl, cover it with a clean kitchen towel, and let it rise somewhere warm for about 1–1.5 hours, or until doubled in size. Watching the dough puff up never gets old—it’s like a little miracle happening right in your kitchen.
Step 2: Make the Custard
While the dough rises, whip up the custard. In a medium saucepan, heat the milk until it’s steaming but not boiling.
Meanwhile, whisk together the sugar, egg yolks, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly (this step feels fancy but is totally manageable—just keep whisking). Return everything to the saucepan and cook over medium heat, stirring constantly, until the custard thickens. This usually takes about 5–7 minutes. Remove from heat and stir in the vanilla. Let it cool completely before using. I usually cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming.
Step 3: Make the Raspberry Filling
In a small bowl, gently toss the raspberries with sugar. Set aside. They’ll start to release a little juice, which makes them even more luscious.
Step 4: Assemble the Buns
Once the dough has risen, punch it down gently (so satisfying) and turn it out onto a floured surface. Divide the dough into 10–12 equal pieces. Flatten each piece into a small circle, spoon a little custard into the center, add a few sugared raspberries, then carefully pinch the edges together to seal.
Place the buns seam-side down on a parchment-lined baking sheet. Cover and let them rise again for about 30–45 minutes. The second rise gives them that wonderful pillowy texture.
Step 5: Bake
Preheat your oven to 350°F (175°C). Brush the tops of the buns with melted butter, then bake for about 18–22 minutes, until golden brown. Your kitchen will smell heavenly at this point.
Step 6: Finish
Once the buns have cooled slightly, dust them with powdered sugar. Then, grab a bun (or two), a warm drink, and enjoy the fruits of your labor.
Notes
You can experiment with the filling—blueberries, strawberries, or even a little bit of lemon curd would be fantastic twists. Just be sure not to overfill, or the buns might burst open as they bake.