Description
Delight in these Sugar Raspberry Danish Buns, a perfect blend of flaky, buttery dough filled with luscious custard and sweet raspberry jam. These homemade pastries bring bakery-quality flavor and texture to your kitchen, ideal for breakfast or a sweet snack.
Ingredients
Dough
- 3 1/2 cups all-purpose flour
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup whole milk, warm
- 1 large egg
- 1/2 tsp salt
Filling
- 1/2 cup raspberry jam
- Custard: 1 1/4 cups whole milk
- 1/4 cup granulated sugar
- 3 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp cornstarch
Instructions
- Prepare the dough: In a large bowl, combine warm milk with yeast and let sit for 5 minutes until foamy. Add softened butter, sugar, egg, salt, and flour gradually. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Make the custard: In a saucepan, heat milk and vanilla extract until warm. In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture while whisking continuously, then return the mixture to the saucepan. Cook over low heat, stirring constantly until the custard thickens. Remove from heat and let cool completely.
- Shape and fill buns: Punch down the dough and divide it into 10 equal pieces. Roll each piece into a ball. Using your thumb, create an indentation in the center of each ball, then spoon a tablespoon of custard followed by a teaspoon of raspberry jam inside.
- Bake the buns: Preheat your oven to 200°C (392°F). Place the filled buns onto a baking sheet lined with parchment paper, cover loosely, and allow them to rise for another 20 minutes. Bake in the preheated oven for 15-18 minutes or until golden brown on top. Remove from oven and cool on a wire rack before serving.
Notes
- Ensure the milk is warm but not hot when activating yeast to avoid killing it.
- Use fresh raspberry jam or homemade for best flavor.
- Allow the custard to cool completely before filling to prevent melting the dough.
- These buns are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- For a glossy finish, brush the buns with an egg wash before baking.
