Raspberry Custard Buns (Bringebærsnurrer med vaniljekrem)

Raspberry Custard Buns, or Bringebærsnurrer med vaniljekrem, are a delicious and indulgent pastry from Scandinavia that’s guaranteed to impress anyone with a sweet tooth. The soft, fluffy dough is filled with a rich vanilla custard and tangy raspberry jam, then rolled into swirls for a beautiful presentation. Topped with a light dusting of powdered sugar, these buns are perfect for any occasion, whether it’s a family brunch or a special afternoon tea.

These buns are a wonderful combination of sweet and tangy flavors. The custard provides a velvety, smooth contrast to the fresh raspberries, and the soft dough pulls everything together into a comforting and satisfying pastry. Once baked, the buns come out golden brown, soft, and irresistible.

???? Ingredients (Makes 12 Buns)

For the Dough:

• 500g all-purpose flour (about 4 cups)
• 1 packet (7g) active dry yeast
• 1 cup whole milk (240ml), warm
• 100g unsalted butter, softened (about 7 tablespoons)
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 large eggs

For the Vanilla Custard Filling:

• 2 cups whole milk (480ml)
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 3 large egg yolks
• 1 tablespoon unsalted butter

For the Raspberry Filling:

• 1 cup fresh raspberries (or raspberry jam)
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice

For the Topping:

• Powdered sugar (for dusting)

????‍???? Instructions

1. Prepare the Dough:

• In a small bowl, combine the warm milk and sugar, then sprinkle the yeast over the top. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy and bubbly.
• In a large mixing bowl, combine the flour and salt. Add the yeast mixture, followed by the butter and eggs. Stir to combine, then knead the dough on a lightly floured surface for 8-10 minutes until the dough is smooth and elastic.
• Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

2. Make the Vanilla Custard Filling:

• In a saucepan, heat the milk over medium heat until it just begins to simmer. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks.
• Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
• Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and begins to boil. Remove from the heat, stir in the vanilla extract and butter, and set aside to cool.

3. Prepare the Raspberry Filling:

• In a small saucepan, combine the raspberries, sugar, and lemon juice. Heat over low to medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 5-10 minutes). Set aside to cool.

4. Assemble the Buns:

• Once the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle (about 12×18 inches).
• Spread the cooled vanilla custard filling evenly over the dough, leaving a small border around the edges.
• Spoon the raspberry filling evenly over the custard.
• Roll the dough up tightly from the long edge into a log. Cut the log into 12 even pieces.
• Place the rolls into a greased 9×13-inch baking dish, leaving a small space between each roll.
• Cover the dish with a towel and let the rolls rise for another 30-45 minutes while you preheat the oven to 350°F (175°C).

5. Bake the Buns:

• Bake the buns for 20-25 minutes, or until golden brown and cooked through. The custard filling may bubble up slightly around the edges, but that’s perfectly normal.

6. Finish and Serve:

• Once the buns are out of the oven, allow them to cool for a few minutes before dusting them with powdered sugar.
• Serve warm and enjoy the combination of soft, fluffy dough, creamy custard, and sweet raspberry filling.

???? Nutrition Facts (Per Bun)

Note: Nutrition values are approximate and may vary based on specific ingredients used.

???? Tips & Tricks

• Make-ahead option: You can prepare the dough the night before. After rolling it up with the fillings, cover it tightly and refrigerate overnight. The next morning, just let the rolls rise for about 30 minutes and bake.
• Substitute with frozen raspberries: If fresh raspberries aren’t available, frozen raspberries work well in the filling, though they may release more liquid.
• Custard variations: For a richer custard, you can use heavy cream instead of some of the milk. It will add a luxurious creaminess to the filling.
• Gifting idea: These buns are perfect for sharing. Package them in a beautiful box or basket and gift them to loved ones for a special treat.

✨ A Little Extra From Me

Raspberry Custard Buns are one of those irresistible pastries that are perfect for cozying up with a warm cup of coffee or tea. They’re a fantastic way to enjoy the flavors of a traditional Scandinavian treat with a modern twist. The combination of rich vanilla custard and fresh raspberries offers a balanced flavor that isn’t too sweet but still incredibly satisfying. Plus, the soft and fluffy texture of the dough is the perfect contrast to the creamy and fruity fillings.

These buns are a great option for brunch or dessert, but they also make a lovely homemade gift for family and friends. Whether you’re baking them for yourself or sharing them with others, these Raspberry Custard Buns will surely bring joy to anyone who tastes them.