Raspberry Custard Buns (Bringebærsnurrer med Vaniljekrem): A Beginner’s Guide to Scandinavian Baking

Sharing is caring!

There is something magical about the aroma of freshly baked pastries filling your kitchen. The combination of sweet, yeasty dough, tart raspberries, and smooth vanilla custard creates an irresistible treat that feels both indulgent and comforting. These Raspberry Custard Buns are a Scandinavian delight, known for their soft, pillowy texture and beautifully twisted shape.

Print

For beginner bakers, this recipe is an excellent introduction to working with yeasted dough. The steps are simple and rewarding, teaching fundamental skills such as kneading, proofing, rolling, and filling. The process may seem intricate at first, but by following clear instructions, even those new to baking can achieve excellent results.

What makes these buns particularly appealing is their balance of flavors and textures. The cardamom-infused dough provides a subtly spiced base, while the tart raspberries contrast with the rich, creamy custard. The result is a bakery-worthy pastry that pairs perfectly with a morning cup of coffee or an afternoon tea.

Let’s dive into the details and walk through this recipe step by step, ensuring a delicious outcome.

Ingredients and Preparation

For the Buns

• 1¼ cups (300 ml) whole milk
• 4 cups plus 2 tablespoons (500 g) all-purpose flour, sifted
• 6 tablespoons (75 g) granulated sugar
• 2 teaspoons (7 g) instant yeast
• 1½ teaspoons ground cardamom
• ¼ teaspoon salt
• 2 large eggs, at room temperature
• 1/3 cup (75 g) lightly salted butter, cut into small pieces

For the Filling

• 4 tablespoons (56 g) butter, at room temperature
• 4 tablespoons brown sugar
• 1½ cups (150 g) frozen raspberries, roughly chopped

For the Custard

• 2 large egg yolks, at room temperature
• 1/3 cup (65 g) granulated sugar
• 2 tablespoons cornstarch
• 2 cups (480 ml) whole milk
• ½ vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

Substitutions and Variations

• Milk: You can use plant-based milk such as oat or almond if dairy-free.
• Butter: Replace with plant-based butter for a dairy-free option.
• Raspberries: Swap with blueberries, blackberries, or chopped strawberries.
• Vanilla Custard: If short on time, store-bought vanilla pudding can be used instead.
• Yeast: If using active dry yeast instead of instant yeast, dissolve it in warm milk before adding to the dough.

Step-by-Step Instructions

Step 1: Prepare the Dough

1. In a small saucepan, heat the milk over low heat until lukewarm. It should be warm to the touch but not hot (about 100–110°F or 37–43°C).
2. In a stand mixer fitted with the dough hook attachment, combine the flour, sugar, yeast, cardamom, and salt. Mix briefly to evenly distribute the ingredients.
3. Add the lukewarm milk and one of the eggs. Knead on low speed for 8 minutes until the dough starts coming together.
4. Add the butter, a few pieces at a time, and increase the mixer speed to medium. Knead for about 5 more minutes until the dough becomes smooth, elastic, and slightly sticky.
5. Transfer the dough to a lightly buttered bowl, cover with a tea towel, and let rise in a warm place for 1 hour or until doubled in size.

Step 2: Make the Filling

1. In a small bowl, mix the butter and brown sugar until well combined.
2. Roughly chop the frozen raspberries and set aside. Keeping them frozen helps prevent excess moisture when rolling the dough.

Step 3: Roll and Fill the Dough

1. Once the dough has risen, line two baking sheets with parchment paper.
2. Lightly flour a clean surface and use a rolling pin to roll out the dough into a 20 x 15-inch (50 x 38 cm) rectangle.
3. Spread the butter and brown sugar mixture evenly across the dough, making sure to reach the edges.
4. Sprinkle the chopped raspberries over the filling.
5. Starting from one long edge, roll the dough tightly into a 20-inch (50 cm) log.
6. Using a sharp knife, slice the log into 12 equal pieces and place them on the prepared baking sheets.
7. Cover the buns with a tea towel and let rise for 40 minutes.

Step 4: Make the Vanilla Custard

1. In a bowl, whisk together the egg yolks and sugar. Add the cornstarch and mix until smooth.
2. In a saucepan, heat the milk over low heat. If using a vanilla bean, scrape out the seeds and add them to the milk along with the pod. If using vanilla extract, add it later.
3. Heat the milk until just about to simmer, then remove the vanilla bean pod.
4. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
5. Pour the mixture back into the saucepan and cook over medium heat for 5–8 minutes, whisking continuously until the custard thickens.
6. Remove from heat and let cool slightly. If using vanilla extract, add it now.

Step 5: Fill and Bake

1. Preheat the oven to 400°F (200°C).
2. Using a small spoon, gently press into the center of each bun to create a small indentation.
3. Fill each indentation with 1 to 2 tablespoons of custard.
4. Whisk the remaining egg and brush it over the dough to give the buns a golden color when baked.
5. Bake for 15 minutes, or until golden brown.
6. Transfer to a wire rack to cool slightly. Dust with confectioners’ sugar before serving.

Beginner Tips and Notes

• Dough Consistency: If the dough feels too sticky, add a tablespoon of flour at a time. If too dry, add a splash of milk.
• Rolling the Dough: Use a gentle hand when rolling out the dough to prevent tearing.
• Preventing Soggy Buns: Keep the raspberries frozen until the last minute to prevent excess moisture.
• How to Know When the Dough is Ready: Press a finger into the dough after the first rise. If it springs back slowly, it’s ready.
• Baking Evenly: Rotate the baking sheets halfway through baking to ensure even browning.

Serving Suggestions

These buns are best enjoyed fresh out of the oven, but they can also be served at room temperature. Here are some ways to elevate the experience:

• Pairing Ideas: Enjoy with a cup of black coffee, chai latte, or hot chocolate.
• Toppings: A drizzle of honey, a sprinkle of cinnamon, or a dollop of whipped cream enhances the flavors.
• Side Dishes: Serve alongside a fruit salad, yogurt parfait, or a light omelet for a complete breakfast.

Storage and Leftovers

• Store in an airtight container at room temperature for up to 2 days.
• To reheat, warm in a preheated 300°F (150°C) oven for 5 minutes.
• If freezing, store in an airtight container for up to 1 month. Thaw at room temperature and warm in the oven before serving.

Conclusion

Baking these Raspberry Custard Buns is a rewarding experience, especially for beginner bakers. The process teaches essential skills while yielding a delicious result that feels straight from a bakery. If you try this recipe, share your experience, tips, or even variations you experimented with. Happy baking!