Sugar Raspberry Danish Buns with Creamy Custard Recipe

Introduction

These Sugar Raspberry Danish Buns combine tender, buttery dough with a luscious custard and tangy raspberry jam filling. Perfect for breakfast or an afternoon treat, they bring a bakery-quality experience right to your kitchen.

Ingredients

• 350g all-purpose flour
• 50g granulated sugar
• 25g fresh yeast or 8g dry yeast
• 150ml lukewarm milk
• 100g unsalted butter
• 2 eggs (1 for dough, 1 for brushing)
• 5g salt
• Raspberry jam (store-bought or homemade)
• For the custard:
• 300ml milk
• 50g sugar
• 2 egg yolks plus 1 whole egg
• 2 tbsp cornstarch
• 1 tbsp vanilla paste or 1 vanilla pod
• Powdered sugar or simple sugar glaze for garnish

Instructions

1. Step 1: Warm the milk until lukewarm and dissolve the sugar and yeast in it. Add one egg, then gradually incorporate the flour, mixing until a smooth dough forms.
2. Step 2: Gradually add the butter to the dough and knead for 5–6 minutes until the dough is elastic and glossy. Place it in a greased bowl, cover with plastic wrap, and let it proof in a warm place for 1–2 hours until it doubles in size.
3. Step 3: To prepare the custard, heat 300ml milk over low heat until it simmers. In a separate bowl, whisk sugar, cornstarch, vanilla, egg yolks, and whole egg until smooth.
4. Step 4: Slowly pour the egg mixture into the simmering milk while stirring constantly. Continue to stir until the custard thickens. Pour it into a tray, cover with plastic wrap, and cool completely.
5. Step 5: Once the dough has risen, divide it into small balls of 70–80g each. Place them on a baking sheet and let them proof again for 40 minutes.
6. Step 6: Press a small cavity into each dough ball. Fill with a spoonful of custard and a dollop of raspberry jam. Brush the surface with beaten egg.
7. Step 7: Bake the buns in a preheated oven at 200°C (fan) for 15–18 minutes or until golden brown and cooked through.
8. Step 8: After baking, drizzle with sugar glaze or dust with powdered sugar before serving.

Tips & Variations

• Use fresh yeast if possible for a lighter, fluffier dough, but dry yeast works well too.
• For extra flavor, add a teaspoon of lemon zest to the custard mixture.
• If you prefer, replace raspberry jam with other fruit preserves like apricot or strawberry.
• To make a simple sugar glaze, mix powdered sugar with a little milk and brush over the buns while still warm.

Storage

Store the buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. Reheat gently in a low oven or microwave before serving to restore softness and warmth.

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 up to the first proofing, then refrigerate it overnight. Allow it to come to room temperature and rise before shaping.

How do I know when the custard is done?

The custard is ready when it coats the back of a spoon and has thickened noticeably. Keep stirring constantly to avoid lumps and prevent burning.

Sugar Raspberry Danish Buns with Creamy Custard Recipe

Print Recipe

★★★★★

5 from 148 reviews

These Sugar Raspberry Danish Buns feature a soft, buttery dough filled with creamy custard and sweet raspberry jam. Perfectly golden and lightly dusted with powdered sugar or glazed, these bakery-style pastries combine delicate textures and vibrant fruity flavors for an irresistible treat.

• Author: Logan
• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Total Time: 3 hours
• Yield: 12 buns 1x
• Category: Baking
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

The Dough:

• 350g all-purpose flour
• 50g granulated sugar
• 25g fresh yeast or 8g dry yeast
• 150ml lukewarm milk
• 100g unsalted butter
• 1 egg (for the dough)
• 5g salt
• 1 egg (for brushing)

The Filling:

• Raspberry jam (store-bought or homemade) – quantity as needed for filling each bun
• Custard:
• 300ml milk
• 50g sugar
• 2 egg yolks + 1 whole egg
• 2 tbsp cornstarch
• 1 tbsp vanilla paste or 1 vanilla pod

Garnishing:

• Powdered sugar or sugar glaze for finishing

Instructions

1. Make the Dough: Warm the milk until lukewarm and mix it with the sugar and yeast until fully dissolved. Add 1 egg, then gradually incorporate the flour to form a smooth dough. Slowly add the butter and knead thoroughly for 5 to 6 minutes until elastic. Place the dough in a greased bowl, cover with plastic wrap, and let it proof in a warm place for 1 to 2 hours until it doubles in size.
2. Prepare the Custard: Heat 300ml of milk on low heat until it just begins to simmer. In a separate bowl, whisk together sugar, cornstarch, vanilla paste (or scraped seeds from a vanilla pod), 2 egg yolks, and 1 whole egg. Slowly add the egg mixture into the simmering milk, stirring continuously to avoid lumps, and cook until the custard thickens to a creamy consistency. Pour the custard into a shallow tray, cover with plastic wrap to prevent skin formation, and let it cool to room temperature.
3. Assemble the Buns: Once the dough has risen, divide it into small balls weighing approximately 70 to 80 grams each. Let these proof again for about 40 minutes until slightly puffed. Press a small cavity into the center of each ball, then fill them with a spoonful of custard followed by a dollop of raspberry jam. Brush the outside of each bun with the remaining egg wash for a glossy finish.
4. Bake the Buns: Preheat your oven to 200°C (fan). Arrange the filled buns on a baking sheet lined with parchment paper and bake for 15 to 18 minutes, or until they are golden brown and cooked through.
5. Add the Finishing Touch: After baking, allow the buns to cool slightly. Drizzle with a simple sugar glaze or dust generously with powdered sugar before serving for an elegant presentation and added sweetness.

Notes

• Use fresh yeast for a more active proofing but dry yeast can be substituted with adjusted quantities.
• Ensure the milk used for activating yeast is lukewarm, not hot, to avoid killing the yeast.
• For best custard texture, whisk constantly while cooking to prevent lumps and curdling.
• The sugar glaze can be made by mixing powdered sugar with a few drops of water or lemon juice to desired consistency.
• Dough balls should not be over-proofed before baking, as they may collapse.
• For a richer dough, you can substitute part of the milk with cream.

Keywords: Raspberry Danish, Custard-filled buns, Sweet pastry, Homemade danish, Raspberry jam dessert