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Raspberry Custard Buns

Deliciously fluffy buns filled with a sweet and tart raspberry filling, complemented by creamy custard.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 buns
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Make sure it's sifted.
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Keep at room temperature.
  • 1/2 cup milk Can substitute with almond milk for a nutty flavor.
  • 1 large egg
Filling
  • 1 cup fresh raspberries Gently fold in to avoid bruising.
  • 1 cup custard (prepared or store-bought) Add on top of the buns before baking.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine flour, sugar, baking powder, and salt. Whisk together until well mixed.
  3. Cut in the softened butter until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together milk and egg. Gradually add this mixture to the dry ingredients, stirring until just combined.
  5. Gently fold in the fresh raspberries.
Baking
  1. Grease a muffin tin or line with muffin liners. Spoon the batter into each cup, filling them about 2/3 full.
  2. Add a dollop of custard on top of each bun.
  3. Bake for 20-25 minutes or until golden brown. A toothpick inserted into the center should come out clean.
  4. Allow the buns to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store buns in an airtight container for up to three days in the refrigerator or freeze for up to one month. Reheat at 350°F (175°C) for 5-10 minutes.