Sugar Raspberry Danish Bun Recipe

Introduction

Enjoy the delightful combination of sweet raspberry jam and creamy custard in this homemade Sugar Raspberry Danish Bun. Soft, buttery dough wrapped around a luscious filling makes for the perfect breakfast treat or afternoon snack.

Ingredients

• 2 ½ cups flour
• 100g butter
• 3 tbsp sugar
• 1 packet active dry yeast (about 7g)
• 1 cup milk
• 1 egg
• ½ tsp salt
• ½ cup raspberry jam
• For custard:
• 2 cups milk
• ⅓ cup sugar
• 3 egg yolks
• 1 tsp vanilla extract
• 2 tbsp cornstarch

Instructions

1. Prepare the dough: Warm the milk until lukewarm. In a large bowl, combine the yeast with warm milk and a teaspoon of sugar, letting it activate for about 5 minutes. Add flour, softened butter, remaining sugar, egg, and salt. Mix and knead until you have a smooth, elastic dough. Cover and let it proof in a warm place for about 1 hour or until it doubles in size.
2. Make the custard: In a saucepan, whisk together egg yolks, sugar, and cornstarch. Gradually stir in milk and vanilla. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and let cool.
3. Shape and fill the buns: Punch down the proofed dough and divide it into equal balls. Flatten each ball slightly and place a spoonful of custard and raspberry jam in the center. Pinch the dough around the filling to seal and form a bun.
4. Bake: Preheat your oven to 200°C (390°F). Place the filled buns on a baking tray lined with parchment paper, leaving space between them. Bake for 15–18 minutes or until golden brown.

Tips & Variations

• Use fresh or frozen raspberries blended into a puree instead of jam for a fresher taste.
• Brush the buns with a light sugar syrup after baking for an extra glossy finish.
• Substitute vanilla extract with almond extract in the custard for a different flavor profile.

Storage

Store the Danish buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze the buns wrapped tightly for up to 1 month. Reheat in a warm oven before serving to restore their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Since it doesn’t require proofing, mix it directly with the flour and other dry ingredients, but reduce the proofing time slightly.

Is it necessary to cool the custard before filling the buns?

Yes, cooling the custard prevents the dough from becoming soggy and helps it hold its shape inside the buns during baking.

Sugar Raspberry Danish Bun Recipe

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★★★★★

4.5 from 82 reviews

This Sugar Raspberry Danish Bun recipe features a soft, buttery dough filled with luscious custard and vibrant raspberry jam. Perfectly baked to golden perfection, these sweet buns combine silky custard creaminess with tangy raspberry flavor, making for an irresistible breakfast treat or dessert.

• Author: Amy
• Prep Time: 2 hours
• Cook Time: 18 minutes
• Total Time: 2 hours 20 minutes
• Yield: 12 buns 1x
• Category: Baking
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

Dough Ingredients

• 3 ½ cups all-purpose flour
• ½ cup unsalted butter, softened
• ¼ cup granulated sugar
• 2 ¼ tsp active dry yeast (1 packet)
• 1 cup warm milk (about 110°F/43°C)
• 1 large egg
• 1 tsp salt

Filling Ingredients

• ¾ cup raspberry jam
• Custard:
• 2 cups whole milk
• ⅓ cup granulated sugar
• 3 large egg yolks
• 1 tsp vanilla extract
• 3 tbsp cornstarch

Instructions

1. Prepare the Dough: In a large bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until foamy. Add sugar, softened butter, egg, salt, and gradually mix in the flour to form a soft dough. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean cloth, and let it proof for about 1 to 1.5 hours until doubled in size.
2. Make the Custard: In a medium saucepan, warm the milk over medium heat just until it begins to steam. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Gradually pour the warm milk into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from heat and stir in vanilla extract. Allow the custard to cool completely.
3. Shape and Fill the Buns: Once the dough has risen, punch it down and divide into equal portions (about 12 balls). Flatten each ball into a small disc, place a spoonful of custard in the center, and then a small dollop of raspberry jam on top of the custard. Carefully fold the edges up around the filling, pinching to seal and forming a neat ball.
4. Bake the Danish Buns: Place the filled buns on a baking sheet lined with parchment paper, leaving enough space between them to expand. Allow the buns to rest for 15 minutes to rise slightly. Preheat the oven to 200°C (390°F). Bake the buns for 15-18 minutes, or until they are puffed and golden brown. Remove from oven and cool on a wire rack before serving.

Notes

• Ensure the milk used for proofing the yeast is warm, not hot, to avoid killing the yeast.
• Allow the custard to cool completely before filling the buns to prevent dough from becoming soggy.
• For added shine, you can brush the buns with a sugar syrup or melted butter after baking.
• Raspberry jam can be substituted with any berry jam or preserve of your choice.
• Store buns in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: Raspberry Danish, Custard Danish, Sweet Buns, Berry Pastry, Breakfast Pastry