Raspberry Custard Buns Ultimate (Print Version)
# Ingredients:
01 -
2 cups all-purpose flour
02 -
1/2 cup granulated sugar
03 -
1/4 cup unsalted butter, softened
04 -
1/2 cup whole milk
05 -
1/4 teaspoon salt
06 -
1 tablespoon active dry yeast
07 -
1 large egg
08 -
1 cup fresh raspberries
09 -
1/2 cup pastry cream
10 -
1 teaspoon vanilla extract
11 -
Powdered sugar, for dusting
# Instructions:
01 -
In a small bowl, combine warm milk and yeast. Let it sit for about 5 minutes until frothy.
02 -
In a large bowl, whisk together flour, sugar, and salt.
03 -
Add softened butter, egg, and the yeast mixture to the dry ingredients. Mix until a dough begins to form.
04 -
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth.
05 -
Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
06 -
While the dough rises, mix the raspberries, pastry cream, and vanilla extract in a bowl. Set aside.
07 -
After the dough has risen, punch it down and roll it out to 1/2 inch thickness. Cut out circles using a cookie cutter.
08 -
Place a spoonful of the raspberry mixture in the center of each circle. Fold the dough over and pinch the edges to seal.
09 -
Place the buns on a baking sheet lined with parchment paper. Cover and let them rise for another 30 minutes.
10 -
While the buns rise, preheat your oven to 375°F (190°C).
11 -
Bake the buns in the preheated oven for 20-25 minutes or until golden brown.
12 -
Remove from the oven and allow them to cool for about 15 minutes.
13 -
For the final touch, dust the warm buns with powdered sugar before serving.