Preskoči meni
Skip to: IngredientsSkip to: Instructions

From a Pot: Raspberry Vanilla Custard Buns

Raspberry Vanilla Custard Buns
♥️♥️♥️♥️♥️
5

Soft, fluffy raspberry vanilla custard buns with raspberry cream cheese frosting.

Raspberry Vanilla Custard Buns - Title of the Recipe

I wanted to make something like cinnamon rolls but with more spring/summer flavour, so I came up with this vanilla raspberry custard buns. They are so delicious. Soft, fluffy and they stay fresh for days.

They take some time to make but are worth it, they’re so good. :)

I used tang zhong in a dough so that's what makes it so fluffy. If you have never heard of tang zhong don’t be alarmed, it's nothing scary. Basically, tang zhong is a technique that calls for pre-cooking a portion of the raw flour in a recipe with a liquid. You heat the flour-liquid mixture in a saucepan to approximately 65° (150°F), at which point the starches in the flour will gelatinize, and a paste forms. Adding this paste during mixing results in bread that’s tenderer, more fluffy and lasts longer.

Prep Time

Prep Time:

30 Minutes

Cook Time:

15 Minutes

Bake Time:

25 Minutes

Wait Time:

2 Hours

Total Time:

3 Hours and 10 Minutes

Equipment

  • Mixer
  • Saucepan
  • Baking tray
  • Scale
Nutritional values
Nutrition Label of the Recipe. Value: 3535 calories
Shopping List
  • Flour: 385.0 g
  • Water: 130.0 ml
  • Sugar: 110.0 g
  • Dry yeast: 7.0 g
  • Egg: 2.0
  • Salt
  • Milk: 450.0 ml
  • Butter: 50.0 g
  • Raspberries: 100.0 g
  • Egg yolks: 3.0
  • Whipping cream: 50.0 ml
  • Vanilla extract
  • Cornstarch: 25.0 g
  • Cream cheese: 200.0 g
  • Powder sugar: 60.0 g
  • Rum
  • Dehydrated raspberries

Ingredients and Instructions

Ingredients

Field to change the scale in the recipe. The meaning of the number depends on the type of recipe and can mean the number of servings or the number of products obtained from the recipe.(Raspberry Vanilla Custard Buns)

Scale

TangZhong

  • Flour: 25 g

  • Water: 130 ml

Dough

  • Flour: 360 g

  • Sugar: 60 g

  • Dry yeast: 7 g

  • Egg: 1

  • Salt: 1 tsp

  • Milk: 100 ml

  • Butter: 25 g

Egg wash

  • Egg: 1

Raspberry filling

  • Raspberries: 100 g

Vanilla pastry cream filling

  • Egg yolks: 3

  • Sugar: 50 g

  • Milk: 350 ml

  • Whipping cream: 50 ml

  • Salt: 0.2 tsp

  • Vanilla extract: 1 tsp

  • Butter: 25 g

  • Cornstarch: 25 g

Raspberry cream cheese frosting

  • Cream cheese: 200 g

  • Powder sugar: 60 g

  • Salt: 0.2 tsp

  • Vanilla extract: 1 tsp

  • Rum: 1 tsp

  • Dehydrated raspberries: 1 tbsp

Instructions

TangZhong

Ingredients

Flour: 25 g

Water: 130 ml

  1. Slowly heat the flour and water in a sauce pan while stirring constantly to obtain a thick paste. This will take up to about 5 minutes.
  2. Wait for the paste to cool to room temperature before use.

Dough

Ingredients

Flour: 360 g

Sugar: 60 g

Dry yeast: 7 g

Egg: 1

Salt: 1 tsp

Milk: 100 ml

Butter: 25 g

  1. Put flour, salt, sugar and dry yeast in a large bowl. Mix to combine. Add an egg, lukewarm milk, room temperature butter, orange peel and Tang zhong paste. Knead all the ingredients well to get a smooth, elastic dough.
  2. The dough must remain sticky, so be careful not to add too much flour.
  3. Place the dough in a bowl lightly coated with oil and leave to rise in a warm place for about 45 minutes to one hour. I let it rise in the oven at 30 degrees Celsius (86 F). The dough is ready when it triples in size.

Raspberry filling

Ingredients

Raspberries: 100 g

  1. Heat the raspberries in a saucepan for about 5 minutes until soft. You can use fresh or frozen raspberries.

Vanilla pastry cream filling

Ingredients

Egg yolks: 3

Sugar: 50 g

Milk: 350 ml

Whipping cream: 50 ml

Salt: 0.2 tsp

Vanilla extract: 1 tsp

Butter: 25 g

Cornstarch: 25 g

  1. In a saucepan on a medium heat, cook the milk and cream until the mixture only just comes to a boil.
  2. While the milk is heating in a bowl, whisk together sugar, cornstarch, salt, vanilla extract and 3 large egg yolks until smooth.
  3. Slowly pour half of the warm milk into the egg mixture, whisking constantly.
  4. Then transfer the egg mixture into the rest of the milk in a saucepan and cook on a medium heat while whisking. Cook for about 2-3 minutes, or until the mixture starts to boil. When it starts to boil, cook for another minute while whisking.
  5. Remove from the heat and add in the butter. Stir until the butter has melted and fully incorporated into the cream. Strain through a sieve to get a smooth cream. Cool to room temperature.

Baking, cutting, rolling out and filling the dough

  1. Roll out the dough. Punch it down to release the air, then place it on a floured surface or on a big floured kitchen towel. Roll it out with a lightly floured rolling pin. Roll it into a rectangular shape, about 30 x 45 cm.
  2. When you rolled out the dough, first spread the vanilla cream filling evenly over it then top it with raspberry filling.
  3. Roll it into a tight log and cut it with a sharp knife or string into even-sized slices (about 5 cm).
  4. Grease the bottom and sides of a baking tray with butter, or line it with parchment paper. Then place the cut raspberry buns inside. Place the cut site up.
  5. Cover the rolls with a kitchen towel and let them rise for about 1 hour, or until double the size.
  6. Before baking the raspberry vanilla buns, brush them with egg wash if you wish to have this shiny look. Simply crack an egg in a small cup, whisk it with a fork and then brush the egg wash over them with a brush or a spoon.
  7. Preheat the oven to 180 degrees Celsius (350 F) and bake for about 25 minutes or until golden brown.

Raspberry cream cheese frosting

Ingredients

Cream cheese: 200 g

Powder sugar: 60 g

Salt: 0.2 tsp

Vanilla extract: 1 tsp

Rum: 1 tsp

Dehydrated raspberries: 1 tbsp

  1. Mix cream cheese, vanilla, rum and sugar until smooth. Taste as you go and add more sugar or rum if you wish, based on your preference. Add dehydrated raspberries and mix to combine.
  2. Top the raspberry vanilla custard buns with frosting when serving.

Gallery:

Raspberry Vanilla Custard Buns - Raspberry Vanilla Custard BunsRaspberry Vanilla Custard Buns - Raspberry Vanilla Custard BunsRaspberry Vanilla Custard Buns - Raspberry Vanilla Custard BunsRaspberry Vanilla Custard Buns - Raspberry Vanilla Custard BunsRaspberry Vanilla Custard Buns - Raspberry Vanilla Custard Buns
Add Comment:

Name

Comment

Receive

updates: