If you have a soft spot for pastries that bring a delightful blend of sweet and tangy flavors wrapped in buttery, flaky dough, you are going to adore this Sugar Raspberry Danish Buns Recipe. These buns marry the rich creaminess of homemade custard with the bright, fruity punch of raspberry jam, all nestling inside golden, tender dough that bakes up perfectly every time. It’s the kind of recipe that makes your kitchen smell like a warm bakery and creates little pockets of happiness you can enjoy any time of day.
Ingredients You’ll Need
The magic of this Sugar Raspberry Danish Buns Recipe lies in the simple yet essential ingredients that come together to create layers of flavor and texture. Each component plays a crucial role, from the soft, buttery dough to the luscious custard filling and the vibrant raspberry jam that keeps each bite exciting.
- Flour: The foundation of the dough, providing structure and a light, tender crumb.
- Butter: Adds richness and creates that dreamy, flaky texture you crave in Danish pastries.
- Sugar: Sweetens the dough gently and balances the tartness of the raspberries.
- Yeast: Responsible for the perfect rise and airy softness of the buns.
- Milk: Adds moisture and tenderness, helping to create a smooth dough.
- Egg: Binds ingredients and enriches the dough’s flavor and color.
- Salt: Enhances all the flavors and balances the sweetness.
- Raspberry jam: Provides a tangy, fruity burst that complements the creamy custard filling.
- Custard (made from milk, sugar, egg yolks, vanilla, cornstarch): Creamy, silky custard offers a smooth contrast to the fruity jam and light dough.
How to Make Sugar Raspberry Danish Buns Recipe
Step 1: Prepare the Dough
Start by mixing together the flour, yeast, sugar, salt, milk, egg, and butter. Knead this mixture until it forms a smooth, elastic dough that springs back when touched. Then cover it and let it proof in a warm spot until it doubles in size. This step is essential for achieving a fluffy and airy texture in your buns.
Step 2: Make the Custard
While the dough is rising, whisk together milk, sugar, egg yolks, vanilla, and cornstarch over medium heat to create a thick, creamy custard. This luscious filling adds a velvety richness that perfectly complements the raspberry jam.
Step 3: Shape and Fill the Buns
Once the dough has risen, divide it into 10 equal balls. Flatten each ball slightly into a disc, then spoon a generous amount of custard and raspberry jam into the center. Carefully fold and seal the dough around the fillings to avoid leaks during baking.
Step 4: Bake to Perfection
Place the filled buns on a baking tray lined with parchment paper and bake them at 200°C for 15 to 18 minutes until they turn beautifully golden brown. Your kitchen will fill with the irresistible aroma of freshly baked, sweet raspberry buns that invite you to dive right in.
How to Serve Sugar Raspberry Danish Buns Recipe
Garnishes
For a finishing touch, dust the baked buns lightly with powdered sugar or drizzle a simple icing glaze over the top. Fresh raspberries or a few mint leaves can add a pop of natural color and freshness, making the presentation as inviting as the taste.
Side Dishes
These Danish buns shine on their own but can be paired beautifully with a cup of freshly brewed coffee or tea. For a brunch spread, consider serving them alongside a bowl of fresh fruit or a creamy yogurt parfait to complement the sweet and tangy notes.
Creative Ways to Present
Think beyond the plate! Arrange your buns on a rustic wooden board with a selection of jams and spreads for a charming buffet-style treat. You can also stack them in a tiered arrangement or wrap individual buns in parchment with a bow for gifting to friends and family.
Make Ahead and Storage
Storing Leftovers
If you have any of these delightful Sugar Raspberry Danish Buns left over, store them in an airtight container at room temperature for up to two days. This keeps the buns soft and preserves the freshness of the fillings.
Freezing
These buns freeze beautifully! Wrap each bun individually in plastic wrap and place them in a freezer-safe container or bag. They can be stored for up to three months, ensuring you can enjoy the magic of these Danish treats whenever the craving strikes.
Reheating
To bring your buns back to their fresh-from-the-oven glory, reheat them gently in a preheated oven at 170°C for about 5-8 minutes. This method helps restore their flaky texture and warm, gooey filling without drying them out.
FAQs
Can I use frozen raspberries instead of raspberry jam?
While frozen raspberries can be used, raspberry jam works best for this recipe because it has the right consistency and sweetness to hold the filling together inside the buns without making the dough soggy.
Is it necessary to make the custard from scratch?
Homemade custard adds a wonderful creamy texture and fresh flavor, but you could substitute it with a good-quality store-bought pastry cream if you’re short on time.
Can I substitute butter with margarine or oil?
Butter is crucial for that classic Danish buttery flavor and flaky texture, so substituting it with margarine or oil will affect the taste and crumb. For best results, stick to unsalted butter.
What can I use if I don’t have cornstarch for the custard?
If you don’t have cornstarch, you can use an equal amount of all-purpose flour, though the custard may be slightly less smooth but equally delicious.
How long do the buns stay fresh once baked?
Freshly baked Sugar Raspberry Danish Buns stay best for up to two days at room temperature. Beyond that, refrigeration or freezing is recommended to maintain their quality.
Final Thoughts
If you’re looking for a dessert or breakfast treat that feels like a warm hug, this Sugar Raspberry Danish Buns Recipe is your new best friend. The combination of custard and raspberry jam inside soft, buttery buns is truly irresistible. I can’t wait for you to try them out and share the joy these buns bring to any table!
Print
Sugar Raspberry Danish Buns Recipe
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 48 minutes
- Yield: 10 buns
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
Delight in these homemade Sugar Raspberry Danish Buns, featuring a tender, buttery dough filled with luscious raspberry jam and creamy vanilla custard. Perfectly baked to a golden finish, these buns offer a sweet and satisfying treat for breakfast or dessert.
Ingredients
Dough
- 3 cups all-purpose flour
- 100g unsalted butter, softened
- 1/4 cup sugar
- 2 1/4 tsp active dry yeast (1 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 milk
- 1/2 cup sugar
- 3 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp cornstarch
Instructions
- Prepare the Dough: In a small bowl, dissolve yeast in warm milk and let it activate for 5-10 minutes until foamy. In a large mixing bowl, combine flour, sugar, and salt. Add the softened butter and egg, then pour in the yeast mixture. Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic. Place dough in a greased bowl, cover with a cloth, and let it proof in a warm place for around 1 to 1.5 hours or until doubled in size.
- Make the Custard: In a saucepan, whisk egg yolks, sugar, and cornstarch until smooth. Gradually add milk while whisking continuously. Heat the mixture over medium heat, stirring constantly until it thickens and coats the back of a spoon. Remove from heat and stir in vanilla extract. Let custard cool to room temperature.
- Shape and Fill Buns: Punch down the risen dough and divide it into 10 equal pieces. Roll each piece into a ball, then flatten slightly. Create a small well in the center and fill with about 1 tablespoon of custard and 1 teaspoon of raspberry jam. Fold the dough over the filling gently and place on a baking sheet lined with parchment paper. Allow to rest for 15-20 minutes for a second rise.
- Bake the Buns: Preheat the oven to 200°C (390°F). Once the buns have risen, bake them for 15-18 minutes or until golden brown. Remove from the oven and let cool slightly before serving.
Notes
- The custard should be cooled before filling to prevent the dough from becoming soggy.
- You can substitute raspberry jam with other fruit preserves of your choice.
- For a glossy finish, brush the buns with an egg wash before baking.
- Store leftover buns in an airtight container at room temperature for up to 2 days or freeze for longer storage.
