Sweet Vanilla Raspberry Buns (Print Version)
# Ingredients:
→ Dough
01 -
1 cup whole milk
02 -
200g soft, diced unsalted butter
03 -
1 1/2 cups tightly packed brown sugar
04 -
3 cups all-purpose flour, with 1/3 cup extra for work surface
05 -
2 tsp active dry yeast
06 -
2 tsp mixed spice powder
07 -
2 farm-fresh eggs
→ Filling
08 -
250g roughly chopped frozen raspberries
09 -
2/3 cups thick vanilla custard
→ Topping
10 -
1 tbs granulated sugar
11 -
2 tbs powdered sugar
# Instructions:
01 -
Combine milk with 125g butter in a small pot and warm over gentle heat for 3-4 minutes until butter dissolves. Separately, mix brown sugar with another 50g butter in a small dish. Put aside.
02 -
Combine flour, yeast, mixed spice and 1/4 cup of your sugar-butter blend in a big bowl. Add the warm milk mix and 1 egg. Stir together to create a soft dough. Dump dough onto a surface lightly sprinkled with 2 tbs flour and knead just until smooth. Pop dough in a big, oiled bowl. Cover and let sit somewhere warm for 1 hour until it's twice as big.
03 -
Coat two baking sheets with oil and line with baking paper. Dump dough onto a surface lightly dusted with leftover flour and knead briefly till smooth. Lay dough between 2 sheets of baking paper and roll into a 30x50cm rectangle. Take off top paper. Spread your sugar-butter mix over dough. Sprinkle raspberries across the top. Starting from the long edge nearest you, roll up tightly. Use a sharp knife to trim ends. Cut into 16 equal pieces. Arrange scrolls flat, 3cm apart on your trays so they have room to grow. Make a tiny dent in the middle of each scroll.
04 -
Heat your oven to 200°C (180°C fan). Lightly beat your remaining egg in a small bowl. Brush egg over scroll tops. Put 2 tsp custard in the middle dents. Sprinkle with granulated sugar. Bake for 30-35 minutes till golden and done. Melt your leftover butter in a small bowl for 15 seconds in the microwave. Brush melted butter on tops. Let cool on trays 5 minutes before moving to a wire rack to cool fully. Dust with powdered sugar before you eat.
# Notes:
01 -
These sweet treats taste best when eaten warm right after baking, though you can keep them in a sealed container for a couple days.