There is something special about cardamom. Growing up my mom used it in savory dishes, as an adult I love its warming flavors in baked goods as it seems to temper the sweetness and give them a bit more depth. These are not super sweet buns, and they pair well with a cup of black tea, chai, espresso or even hot chocolate. The sweet from the custard, the tang of the raspberries, and the warming spice of the cardamom form a perfect cozy day nosh.
Raspberry Cardamom Buns with Vanilla Custard
A lightly sweet and tangy roll set off with addition of cardamom and creamy vanilla custard
Ingredients
Buns
- 1 1/4 cups whole milk
- 4 cups flour all purpose
- 6 tbsp granulated suar
- 2 tsp instant yeast
- 1 1/2 tsp cardamom ground
- 1/4 tsp salt
- 1 egg large
- 1/3 cup butter cut in small pieces
Filling
- 4 tbsp butter room temperature
- 4 tbsp brown sugar
- 1 1/2 cups raspberries freeze dried
Custard
- 2 egg yolks large, room temperature, reserve whites
- 1/3 cup granulated sugar
- 2 tbsp corn starch
- 2 cups whole milk
- 1 tsp vanilla extract
Instructions
Buns
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Heat milk until luke warm, either on the stove or microwave
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In your stand mixer with a dough hook, combine flour, sugar, yeast, cardamom and salt.
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Slowly add lukwarm milk and egg.
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Continue to knead for 8-10 minutes, until dough is stretchy and elastic. It will be a bit more wet than regular bread dough.
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Add butter and continue to knead dough for an additional 10 minutes.
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Cover dough and let rise in a warm spot, for about an hour or until it at least doubles in size.
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Once dough has doubled on a lightly floured surface roll out the dough to roughly a 20×15" rectangle.
Filling
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In a bown combine the butter and brown sugar until it forms a paste. It still may be hard to spread or incorporate, you can melt the butter slightly to make it easier.
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Once dough has been rolled spread the the filling across the dough all the way to edges, and then break up the raspberries and sprinkle on top.
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Starting on the long side roll the dough up and using a sharp knife cut the roll into pieces about 1.5" thick. Place on a baking sheet lined with parchment or silicone, or they can be placed into cupcake papers in a muffin tin.
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Cover and let rise a second time for about 40 minutes.
Custard
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In a bowl whisk egg yolks and sugar, then whisk in cornstarch
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Place milk on stove in a small saucepan and add vanilla extract, heat over low heat until just below simmer.
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Pour small amounts of warmed milk into the eggs whisking constantly so the eggs don't scramble. once very liquidy then add all eggs in a stream to milk in the saucepan. Continue to stir and cook for 5-8 minutes until it has thickened.
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Remove from heat and let cook slightly, it will continue to thicken as it cools
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Preheat Oven to 400 degrees
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Use a spoon and make a small well in the center of each roll.
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Spoon about two tablespoons of custard into each roll
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Use the reserved egg whites and brush on top of the exposed dough of each roll
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Bake for about 15 minutes or until the tops of the rolls are browned. Remove from oven and let cook before transferring to a wire rack. Dust with powdered sugar just before serving.
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