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Raspberry Cardamom Buns with Vanilla Custard

A lightly sweet and tangy roll set off with addition of cardamom and creamy vanilla custard

Course Breakfast, Dessert, Snack
Prep Time 2 hours
Cook Time 20 minutes
Servings 18 Rolls

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

  1. Heat milk until luke warm, either on the stove or microwave

  2. In your stand mixer with a dough hook, combine flour, sugar, yeast, cardamom and salt.

  3. Slowly add lukwarm milk and egg.

  4. Continue to knead for 8-10 minutes, until dough is stretchy and elastic. It will be a bit more wet than regular bread dough.

  5. Add butter and continue to knead dough for an additional 10 minutes.

  6. Cover dough and let rise in a warm spot, for about an hour or until it at least doubles in size.

  7. Once dough has doubled on a lightly floured surface roll out the dough to roughly a 20x15" rectangle.

Filling

  1. 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.

  2. 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.

  3. 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.

  4. Cover and let rise a second time for about 40 minutes.

Custard

  1. In a bowl whisk egg yolks and sugar, then whisk in cornstarch

  2. Place milk on stove in a small saucepan and add vanilla extract, heat over low heat until just below simmer.

  3. 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.

  4. Remove from heat and let cook slightly, it will continue to thicken as it cools

  5. Preheat Oven to 400 degrees

  6. Use a spoon and make a small well in the center of each roll.

  7. Spoon about two tablespoons of custard into each roll

  8. Use the reserved egg whites and brush on top of the exposed dough of each roll

  9. 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.