Description
Indulgent Raspberry Custard Buns offer a delightful blend of sweet pastry and creamy filling, promising a luxurious bakery experience. Delicate raspberry swirls and silky custard create a perfect harmony you’ll savor with each memorable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup fresh raspberries
- 1/4 cup milk
Dairy and Binding Ingredients:
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 2 tbsp vanilla custard powder
Finishing Ingredients:
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp powdered sugar (for dusting)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper for easy cleanup and non-stick baking.
- Sift together flour, baking powder, and salt in a large mixing bowl to ensure smooth, lump-free dry ingredients.
- Cream butter and granulated sugar in a separate bowl until light and fluffy, creating a smooth base for the batter.
- Whisk eggs into the butter mixture one at a time, incorporating fully after each addition to create a uniform consistency.
- Gradually fold the dry ingredients into the wet mixture, alternating with milk and heavy cream to maintain a silky texture.
- Stir in vanilla extract and custard powder, blending until the batter becomes homogeneous and glossy.
- Gently fold fresh raspberries into the batter, being careful not to crush the delicate fruits and distribute them evenly.
- Spoon the batter into muffin cups, filling each about two-thirds full to allow room for rising during baking.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the buns cool on a wire rack for 10 minutes to set their structure.
- Dust with powdered sugar just before serving, creating a delicate, sweet finish to the raspberry custard buns.
Notes
- Select ripe, firm raspberries to prevent them from breaking down and bleeding into the batter during mixing and baking.
- Replace whole milk with almond or oat milk for a dairy-free version that maintains the rich, creamy texture of the buns.
- Add a pinch of lemon zest to the batter to enhance the bright, tangy flavor of the raspberries and complement the sweet custard.
- For a gluten-free adaptation, substitute all-purpose flour with a blend of almond and rice flour, ensuring a tender crumb and similar texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 204
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg