Sugar Raspberry Danish Bun Recipe

Introduction

Savor the delightful combination of flaky pastry and sweet raspberry filling with this Sugar Raspberry Danish Bun. Perfect for breakfast or a sweet treat, these buns feature a creamy custard center wrapped in buttery dough and topped with raspberry jam.

Ingredients

• 2 ½ cups all-purpose flour
• 4 tablespoons unsalted butter, softened
• 2 tablespoons sugar
• 1 packet active dry yeast (about 2 ¼ teaspoons)
• ¾ cup warm milk
• 1 large egg
• ½ teaspoon salt
• ½ cup raspberry jam
• For the custard:
• 1 cup milk
• ¼ cup sugar
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2 teaspoons cornstarch

Instructions

1. Step 1: In a large bowl, dissolve yeast in warm milk and let sit for 5 minutes until foamy. Add flour, sugar, salt, butter, and egg. Mix and knead the dough until smooth and elastic. Cover and let it proof in a warm place for about 1 hour or until doubled in size.
2. Step 2: To make the custard, whisk egg yolks, sugar, and cornstarch in a bowl. Heat milk in a saucepan until warm but not boiling. Slowly pour the milk into the yolk mixture while whisking. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened. Remove from heat and stir in vanilla. Let it cool.
3. Step 3: Punch down the dough and divide it into equal-sized balls. Flatten each ball slightly, place a spoonful of custard and raspberry jam in the center, then fold the dough around the filling and seal well.
4. Step 4: Arrange the filled buns on a baking tray lined with parchment paper. Let them rise for another 20 minutes. Preheat the oven to 200°C (390°F). Bake the buns for 15–18 minutes or until golden brown.
5. Step 5: Remove from the oven and allow to cool slightly before serving. Enjoy warm or at room temperature.

Tips & Variations

• Use fresh raspberries mixed with a little sugar instead of jam for a fresher fruit taste.
• Brush the buns with an egg wash before baking for a shiny, golden finish.
• Try different jams like apricot or strawberry to vary the flavor.
• For a richer custard, replace some milk with cream.

Storage

Store the buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze the buns individually wrapped for up to 1 month. To reheat, warm them in a preheated oven at 175°C (350°F) for 5–7 minutes or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance and refrigerate it after the first rise. Let it come to room temperature before shaping and filling.

What if I don’t have cornstarch for the custard?

You can substitute cornstarch with an equal amount of all-purpose flour to thicken the custard, though it may be slightly less smooth.

Sugar Raspberry Danish Bun Recipe

Print Recipe

★★★★★

4.5 from 76 reviews

A delightful Sugar Raspberry Danish Bun featuring a soft, buttery yeast dough filled with creamy vanilla custard and sweet raspberry jam, baked to golden perfection. This treat combines flaky texture with a luscious custard and fruity filling, perfect for breakfast or a sweet snack.

• Author: Logan
• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Total Time: 2 hours 15 minutes
• Yield: 10 buns 1x
• Category: Baking
• Method: Baking
• Cuisine: European, Danish-inspired

Ingredients

Scale 1x2x3x

Dough

• 3 cups all-purpose flour
• 1/4 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast (one packet)
• 3/4 cup warm milk (about 110°F/43°C)
• 1 large egg
• 1/2 tsp salt

Filling

• 1/2 cup raspberry jam
• Custard:
• 2 cups whole milk
• 1/2 cup granulated sugar
• 3 large egg yolks
• 2 tbsp cornstarch
• 1 tsp vanilla extract

Instructions

1. Prepare the dough: In a large mixing bowl, dissolve the yeast in warm milk and let it bloom for 5-10 minutes until frothy. Add the softened butter, sugar, egg, salt, and flour gradually, mixing until a soft dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it proof in a warm place for about 1 to 1.5 hours or until doubled in size.
2. Make the custard: In a medium saucepan, combine sugar and cornstarch. Whisk in the egg yolks until smooth. Slowly add milk while whisking to combine. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 7-10 minutes. Remove from heat and stir in vanilla extract. Allow the custard to cool slightly.
3. Shape and fill the buns: Once the dough has doubled in size, punch it down and divide it into 10 equal portions. Roll each portion into a ball. Flatten each ball into a small disk, place a spoonful of custard in the center, then a small amount of raspberry jam on top of the custard. Carefully seal the dough around the filling, shaping it back into a ball. Place the filled buns on a baking sheet lined with parchment paper, seam side down. Cover and let them rest for 20-30 minutes to rise slightly.
4. Bake the buns: Preheat the oven to 200°C (392°F). Bake the buns for 15-18 minutes or until they are golden brown on top. Remove from the oven and allow to cool slightly before serving.

Notes

• Ensure the milk is warm but not hot when activating yeast to avoid killing the yeast.
• The custard can be made a day ahead and refrigerated; bring it to room temperature before filling the buns.
• Sealing the buns properly prevents the filling from leaking during baking.
• Optional: Brush the tops with egg wash before baking for a shiny finish.
• Store leftover buns in an airtight container for up to 2 days or freeze for longer storage.

Keywords: Danish bun, raspberry jam, custard filling, yeast dough, sweet pastry, baked buns, breakfast pastry