Sugar Raspberry Danish Buns with Creamy Custard Recipe
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.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 3 hours
- Yield: 12 buns 1x
- Category: Baking
- Method: Baking
- Cuisine: European
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
