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.

Raspberry Custard Buns: A Delightful Scandinavian Treat

Name: Raspberry Custard Buns
Prep time: 30 min
Cook time: 25 min
Total time: 2 h
Cuisine: Norwegian
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)

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

Scale

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)

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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