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
Scale
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.
