Fluffy Vanilla Raspberry Buns

These sweet raspberry custard rolls take basic pantry items and turn them into mouthwatering treats you'll want for breakfast or an afternoon snack. The soft dough wrapped around brown sugar, tangy raspberries, and smooth custard creates a balanced bite where every flavor and texture works together perfectly.

I whipped these up for a Christmas morning treat years ago, and now we can't have houseguests without making them. Everyone loves how pretty the swirls look, but it's that mix of tangy berries and velvety custard that has people asking me how I made them.

Ingredients

• Woolworths full cream milk: Adds richness and helps the yeast work its magic
• Unsalted butter: Brings softness and taste; try to get high-quality European butter if you can
• Brown sugar: Gives a lovely caramel flavor that works so well with the fruit
• Plain flour: Makes up the base of your dough; regular all-purpose is just fine
• Dried yeast: Makes everything fluffy; both active dry and instant work great
• Mixed spice: Brings warmth to the flavor; think of it as similar to what's in pumpkin pie
• Free range eggs: Add richness and help hold everything together
• Raspberries: Give that wonderful tangy kick; frozen ones actually work better than fresh
• Double thick vanilla custard: Creates that dreamy center; store-bought is totally fine
• White sugar: Adds a bit of crunch on top
• Icing sugar: Gives that pretty dusted finish

Step-by-Step Instructions

Prepare the Butter Mixtures:

Warm the milk with 125g butter in a small pot over low heat for 3-4 minutes until all the butter melts. Don't let it get too hot or boil. In another bowl, mix the brown sugar with the other 50g butter until well combined. This will be your sweet filling that gets a bit caramelized during baking.

Make the Dough:

Combine the flour, yeast, mixed spice and some of the sugar-butter mix in a big bowl. Pour in the warm milk mixture and add 1 egg. Stir everything together until you get a soft, slightly sticky dough. You'll know it's right when it starts pulling away from the bowl but still feels a bit tacky.

First Rise:

Dump the dough onto a lightly floured counter and knead it for about 3-4 minutes until it feels smooth and stretchy. Put it in a big greased bowl, cover with a kitchen towel, and let it sit in a warm spot for 1 hour. You want it to double in size, showing that the yeast has done its job.

Shape the Buns:

Get two baking trays ready with grease and baking paper. Gently push down on the risen dough to release air bubbles and put it on a floured surface. Roll it between two pieces of baking paper into a big 30x50cm rectangle about 5mm thick. Take off the top paper and spread the sugar-butter mix evenly across, leaving a small 1cm edge on one long side. Scatter chopped raspberries all over the filling.

Create the Scrolls:

From the long edge nearest you, roll the dough into a tight log. Use a sharp knife to cut off the uneven ends, then slice the log into 16 equal pieces. Put these flat on your prepared trays with about 3cm space between them. Push your thumb into the middle of each one to make a little well for the custard.

Bake to Perfection:

Heat your oven to 200°C/180°C fan-forced. Beat the remaining egg in a small bowl and brush it over the tops of the scrolls, being careful not to get it in the center dent. Put 2 teaspoons of vanilla custard in each well and sprinkle with white sugar. Bake for 30-35 minutes until they're golden brown and fully cooked. They should feel firm and sound hollow when tapped on the bottom.

Final Touches:

Melt what's left of your butter and brush it over the hot buns for shine and extra flavor. Let them cool on the trays for 5 minutes before moving to a wire rack to cool completely. Just before you serve them, dust with icing sugar to make them look extra special.

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The raspberries really make these buns special. I found out that frozen ones actually work better than fresh because they keep their shape while baking and don't make the dough soggy. Now my family asks for these buns whenever we celebrate anything, from birthdays to holidays.

Make Ahead Options

You can get these raspberry custard buns ready up to the rolling and shaping part a day before you want to bake them. After you've put the scrolls on the baking trays, just cover them loosely with plastic wrap and stick them in the fridge overnight. In the morning, take them out and let them sit at room temperature for about 30 minutes before adding the custard and baking them. The slow rise in the cold actually makes the dough taste better and gives you an even softer texture.

Perfect Pairings

These custard buns taste amazing with a hot drink. Try them with strong coffee with a dash of cream to balance out the sweetness, or go for Earl Grey tea since its citrus notes go really well with the berries. For a fancy brunch, serve them alongside some fresh fruit and savory stuff like eggs or bacon to make a well-rounded meal your guests will love. These buns work for breakfast, brunch, or afternoon snacks because they've got that perfect sweet-tart balance.

Troubleshooting Tips

If your dough feels too sticky while kneading, don't dump in loads more flour. A bit of tackiness means softer buns. Try putting a little oil on your hands instead to make handling easier. If you can't see the custard after baking, you probably didn't make deep enough holes. Make sure to press down firmly to create good wells before adding the custard. For those pretty spiral patterns, roll the dough firmly but not so tight it tears. A metal scraper can help pick up and move the dough if it gets hard to handle.

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These raspberry custard buns will make any gathering feel special, mixing zingy fruit flavor with creamy, indulgent custard in every bite.

Frequently Asked Questions

→ Is it okay to use fresh raspberries?

Absolutely, fresh raspberries work just as well as frozen ones in the same amount. Fresh berries might make a bit less juice while baking, so your buns could turn out slightly different, but they'll taste just as good.

→ What's the best way to keep these fresh?

Put them in a sealed container at room temp for up to 2 days. If you need them to last longer, stick them in the fridge for up to 5 days. Warm them up a bit before eating to make them taste their best.

→ Can I make the dough ahead of time?

Sure, you can mix up the dough and let it rise in the fridge overnight. This slow rise actually makes them taste better. Just take the dough out about 30 minutes before you shape it so it can warm up a bit.

→ What if I can't find double thick vanilla custard?

Regular vanilla custard works fine if you can't get the thick stuff, but you might want to cook it down a little to thicken it up. You can also try pastry cream or even vanilla pudding if that's what you've got.

→ My buns got too flat while baking. What went wrong?

They probably spread because the dough was too warm when you shaped them. Try putting your shaped buns in the fridge for 15-20 minutes before baking. Also, make sure your butter wasn't melty when you made the dough.

→ Can I freeze these for later?

You bet. Let them cool completely, wrap each one by itself, and freeze for up to 3 months. When you want one, let it thaw on the counter and warm it up in a 300°F/150°C oven for 5-10 minutes before eating.