Raspberry custard buns (Bringebærsnurrer med vaniljekrem) are a delicious and indulgent treat that combines the tartness of raspberries with the smooth richness of custard, all encased in a fragrant, soft cardamom dough. This classic Norwegian pastry is perfect for breakfast, afternoon tea, or as a special treat during the colder months. With their vibrant flavor and comforting texture, these buns are sure to become a favorite in your baking repertoire.
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Why Raspberry Custard Buns Are a Must-Try
Raspberry custard buns are not only a treat for the taste buds but also a feast for the eyes. The sweet and tart filling pairs wonderfully with the creamy custard and the lightly spiced dough, making them an irresistible combination. This recipe is perfect for anyone looking to bake something a little different from the usual cinnamon buns or pastries. It’s ideal for special occasions or whenever you want to indulge in a Scandinavian-inspired dessert.
Ingredients for Raspberry Custard Buns
For the dough:
• Whole milk: Adds moisture and richness to the dough.
• All-purpose flour: The base for the dough, providing structure and softness.
• Granulated sugar: Sweetens the dough and helps activate the yeast.
• Instant yeast: Ensures the dough rises quickly and evenly.
• Ground cardamom: Adds a warm, aromatic spice to the dough, characteristic of Scandinavian baking.
• Salt: Balances the sweetness and enhances the other flavors.
• Eggs: Help bind the dough together and provide richness.
• Lightly salted butter: Adds flavor and tenderness to the dough.
For the filling:
• Butter: Creates a smooth and rich filling base.
• Brown sugar: Adds a deep, caramelized sweetness to the filling.
• Frozen raspberries: Provide a tart and fresh contrast to the sweet custard.
For the custard:
• Egg yolks: Form the base of the custard, providing richness.
• Granulated sugar: Sweetens the custard and balances the tart raspberries.
• Cornstarch: Thickens the custard, giving it a smooth texture.
• Whole milk: Forms the liquid base of the custard.
• Vanilla bean or vanilla extract: Adds a sweet, fragrant note to the custard.
Alternative Ingredient Suggestions
If you’re looking for a way to make this recipe work with what you have on hand, there are a few simple swaps you can try.
• Dairy-free options: Use almond milk or oat milk in place of whole milk, and replace the butter with a plant-based alternative like coconut oil or vegan butter.
• Different berries: While raspberries are the star of this recipe, you can substitute them with other berries like blueberries, blackberries, or even strawberries.
• Spice alternatives: If you’re not fond of cardamom, you can try cinnamon or nutmeg as a substitution, though it will change the flavor profile slightly.
Step-by-Step Instructions for Raspberry Custard Buns
- Prepare the dough: Heat the milk over low heat until it is lukewarm. In a stand mixer, combine the sifted flour, sugar, yeast, cardamom, and salt. Add the lukewarm milk and one egg, then knead on low speed for 8 minutes. Add the butter and continue kneading on medium speed for an additional 5 minutes, or until the dough is smooth and elastic.
- Let the dough rise: Transfer the dough to a buttered bowl, cover it with a tea towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Make the filling: In a small bowl, mix the butter and brown sugar together until smooth.
- Roll out the dough: On a floured surface, roll out the dough into a large rectangle, approximately 20 x 15 inches. Spread the butter and sugar filling evenly across the dough, then sprinkle the chopped raspberries on top.
- Shape the buns: Roll the dough tightly into a long log, then cut the log into 12 equal pieces. Place the buns on a parchment-lined baking sheet and let them rise for 40 minutes.
- Make the custard: Whisk together the egg yolks and sugar, then stir in the cornstarch. In a saucepan, heat the milk with the vanilla bean (or vanilla extract). Once the milk is almost simmering, slowly pour it into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat until thickened, about 5-8 minutes. Remove from heat and let it cool slightly.
- Fill the buns: Preheat the oven to 400ºF (200ºC). Create a small indentation in the center of each bun using a spoon, then fill each hole with 1-2 tablespoons of custard.
- Bake the buns: Brush the tops of the buns with a beaten egg for a golden finish. Bake for about 15 minutes, or until the buns are golden brown.
- Finishing touches: Once the buns have cooled slightly, dust them with powdered sugar before serving.
Tips & Tricks
- Don’t rush the dough rise: Allow the dough to fully rise, as this ensures a light and fluffy texture in the buns.
- Check the custard consistency: If your custard hasn’t thickened enough, continue cooking it over low heat, stirring constantly.
- Storing leftovers: Store any leftover buns in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage.
Pairing Ideas and Variations
These raspberry custard buns pair wonderfully with a warm cup of tea or coffee. For a more decadent treat, try serving them with a dollop of whipped cream or a drizzle of chocolate sauce.
If you prefer a different flavor profile, consider swapping the raspberries for another berry, or even a mix of berries, for a slightly different twist on the classic. These buns can easily be made ahead of time, making them perfect for brunch or a holiday gathering.
Health Benefits and Seasonal Appeal
Raspberry custard buns are a delightful way to enjoy a sweet treat while still savoring the health benefits of raspberries. Raspberries are rich in antioxidants, vitamins, and fiber, making them a healthy addition to your diet. With their combination of sweet and tart flavors, these buns are a perfect way to celebrate the changing seasons and enjoy the fresh, bright flavors of spring.
These buns are not just a treat for special occasions—they are a reminder of the joy that comes from baking and sharing homemade goodies with loved ones. Whether you’re enjoying them warm out of the oven or saving them for later, these raspberry custard buns are sure to impress!
Conclusion
Raspberry custard buns are the perfect combination of sweet, tart, and creamy, wrapped in a soft, fragrant dough. Their delightful texture and flavor make them a wonderful treat for any occasion, from a cozy afternoon snack to a festive brunch. With the right balance of freshness from the raspberries and richness from the custard, these buns will certainly become a new favorite in your baking collection. Whether you’re new to baking or a seasoned pro, this recipe provides an accessible and delicious way to indulge in a Scandinavian classic.
Frequently Asked Questions about Raspberry Custard Buns
Can I use fresh raspberries instead of frozen for the buns?
Yes, fresh raspberries can be used as a substitute for frozen ones. However, frozen raspberries tend to hold up better during baking, releasing less moisture and maintaining their texture. If using fresh raspberries, be sure to handle them gently to avoid excess juicing during preparation.
How can I make these raspberry custard buns dairy-free?
To make the raspberry custard buns dairy-free, you can substitute the butter and milk with plant-based alternatives like coconut oil or almond milk. For the custard, use a dairy-free milk and a vegan butter substitute to maintain the richness without compromising flavor.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough ahead of time. After the first rise, punch the dough down, cover it tightly, and store it in the refrigerator for up to 24 hours. When you’re ready to bake, allow the dough to come to room temperature before proceeding with the rest of the recipe.
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Raspberry Custard Buns
- Total Time: 2 hours
- Yield: 12 buns 1x
- Diet: Vegetarian
Description
Raspberry custard buns (Bringebærsnurrer med vaniljekrem) are a delicious Norwegian treat combining tart raspberries, creamy custard, and cardamom-spiced dough. These sweet pastries are perfect for breakfast, dessert, or as an afternoon snack.
Ingredients
- 1¼ cups (300 ml) whole milk
- 4 cups plus 2 tablespoons (500 g) all-purpose flour, sifted
- 6 tablespoons (75 g) granulated sugar
- 2 teaspoons (7 g) instant yeast
- 1 ½ teaspoons ground cardamom
- ¼ teaspoon salt
- 2 large eggs, at room temperature
- 1/3 cup (75 g) lightly salted butter, cut into small pieces
- 4 tablespoons (56 g) butter, at room temperature (for the filling)
- 4 tablespoons brown sugar (for the filling)
- 1 ½ cups (150 g) frozen raspberries, roughly chopped
- 2 large egg yolks, at room temperature (for the custard)
- 1/3 cup (65 g) granulated sugar (for the custard)
- 2 tablespoons cornstarch (for the custard)
- 2 cups (480 ml) whole milk (for the custard)
- ½ vanilla bean, split lengthwise, or 1 teaspoon vanilla extract (for the custard)
Instructions
- In a small saucepan, heat the milk over low heat until lukewarm.
- In a stand mixer, combine flour, sugar, yeast, cardamom, and salt. Add the lukewarm milk and one egg. Knead on low speed for 8 minutes. Add butter and knead on medium for 5 more minutes.
- Transfer dough to a lightly buttered bowl, cover with a towel, and let rise for 1 hour or until doubled in size.
- Mix the butter and brown sugar for the filling in a small bowl.
- Preheat the oven to 400ºF (200ºC). Line two baking sheets with parchment paper.
- Roll the dough on a floured surface into a 20×15 inch rectangle. Spread the filling evenly and sprinkle chopped raspberries on top.
- Roll the dough into a log and cut into 12 equal pieces. Place the buns on the prepared baking sheets and let them rise for 40 minutes.
- For the custard, whisk together egg yolks and sugar, then stir in cornstarch. Warm the milk with vanilla bean or extract in a saucepan until just about to simmer. Gradually pour into the egg mixture, whisking constantly.
- Return the mixture to the saucepan, cook over medium heat for 5-8 minutes until thickened, and remove from heat. Let cool slightly.
- Using a spoon, create a hole in the center of each bun and fill with 1-2 tablespoons of custard.
- Brush the buns with a beaten egg and bake for 15 minutes, or until golden brown.
- Let the buns cool slightly, then dust with powdered sugar before serving.
Notes
- For a dairy-free version, replace butter and milk with plant-based alternatives.
- If using fresh raspberries, handle them gently to prevent excess moisture.
- You can store leftover buns in an airtight container for up to 2 days at room temperature or freeze them for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert, Pastry
- Method: Baking
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 bun
- Calories: 280
- Sugar: 18g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
