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Sugar Raspberry Danish Bun Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/sugar-raspberry-danish-bun-recipe/