When I first moved into my tiny D.C. apartment after leaving the Michelin kitchen, I didn’t have much—except a folding chair, a single-burner hotplate, and a drawer full of pastry dreams.
That’s where these Raspberry Custard Buns were born.
I had just finished a video call with my youngest daughter, Ana, who was 6 at the time. She missed our weekend baking days. So I promised I’d try to recreate her favorite from our trip to Osaka—a custard bun—but give it a Texas-Mexican twist. The next day, I folded fresh raspberries into my stovetop custard, steamed the dough in my makeshift setup, and cried a little when the buns turned out just right.
These Raspberry Custard Buns are more than dessert. They’re a love letter, tucked into soft dough.
What Are Raspberry Custard Buns?
Raspberry Custard Buns are soft, fluffy steamed or baked buns filled with silky egg custard laced with raspberry compote or jam. They blend Eastern bun-making traditions with the bright, sweet-tart flavor of fresh berries. Think Chinese lai wong bao meets a fruity French pastry.
Why You’ll Love This Raspberry Custard Buns Recipe
- Soft, fluffy dough that’s easy to knead by hand
- Raspberry custard that’s rich but balanced
- You can steam or bake them
- Family-friendly and freezer-ready
- Naturally pork-free and alcohol-free
Tools You’ll Need
- Mixing bowl or stand mixer
- Saucepan
- Steamer basket or oven
- Rolling pin
- Parchment squares (for steaming)
You Must Know
- The custard thickens beautifully with cornstarch—no gelatin required
- Dough is forgiving and works with dairy-free milk
- These buns freeze like a dream and reheat easily
Ingredients
For the Dough:
- 2 ¼ teaspoons active dry yeast
- ¾ cup warm milk (110°F)
- 2 tablespoons sugar
- 2 cups all-purpose flour
- 2 tablespoons neutral oil
- Pinch of salt
For the Raspberry Custard:
- 1 cup whole milk
- 2 egg yolks
- ¼ cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ⅓ cup raspberry puree or seedless jam
- 1 tablespoon unsalted butter or dairy-free alternative
Step-by-Step Instructions
- Activate the Yeast
Combine warm milk, sugar, and yeast in a bowl. Let sit for 10 minutes until foamy. - Make the Dough
Add flour, salt, and oil. Knead until smooth—about 10 minutes by hand or 5 with a dough hook. Cover and let rise in a warm spot for 1 hour. - Prepare the Custard
In a saucepan, whisk together egg yolks, sugar, and cornstarch. Slowly whisk in the milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in raspberry puree, butter, and vanilla. Chill until thick. - Shape the Buns
Divide dough into 8 pieces. Flatten each into a disc, place a tablespoon of custard in the center, then pinch and seal the edges. - Cook the Buns
- To steam: Place buns on parchment squares in a steamer. Steam for 10–12 minutes.
- To bake: Preheat oven to 350°F. Brush buns with milk. Bake for 18 minutes until lightly golden.
- Cool Before Serving
Let the buns cool for 5–10 minutes. Serve warm or at room temperature.
Tips for Making the Best Raspberry Custard Buns
- Chill the custard before filling to avoid a runny mess
- Don’t overfill the buns—seal them tightly
- Brush baked buns with milk for a golden crust
Top Tips for Perfecting Your Raspberry Custard Buns
- Let the dough rest if it resists rolling
- For smoother custard, strain after cooking
- Use fresh raspberries for a punchier flavor
Storing and Reheating Tips
- Store in the fridge for up to 3 days in an airtight container
- Freeze for up to 2 months—wrap each bun individually
- Reheat by steaming or microwaving with a damp paper towel
Helpful Notes
- Vegan option: Use almond or oat milk and plant-based butter
- Short on time? Use seedless raspberry jam instead of puree
- Add lemon zest for extra brightness in the custard
Tips from Well-Known Chefs
- Chef Anita Lo brushes steamed buns with melted butter for shine
- David Chang recommends proofing longer for better texture
- Nadiya Hussain loves fruit custards with a little citrus zest
Common Mistakes to Avoid
- Don’t skip proofing—it makes the dough fluffy
- Avoid overcooking the custard or it will curdle
- Seal your buns well to prevent leaks during cooking
FAQs
What’s the difference between salted egg buns and custard buns?
Salted egg buns are savory and grainy from duck yolks. Custard buns like this one are sweet, creamy, and smooth.
What are Chinese custard buns called?
They’re called Lai Wong Bao (奶黄包), a popular item at dim sum restaurants.
What is a Japanese custard bun called?
It’s known as Cream Pan (クリームパン), a soft bread roll filled with custard cream.
Should custard buns be refrigerated?
Yes. Custard contains eggs and milk, so refrigerate within a few hours. Reheat gently.
Conclusion
Baking these Raspberry Custard Buns reminded me that sometimes, love rises just like yeast does—warmth, time, and a little patience. Whether you’re steaming them for a Sunday brunch or baking them for your child’s school lunch, I hope they become part of your story too.
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Raspberry Custard Buns
- Total Time: 95
- Yield: 8 buns 1x
- Diet: Vegetarian
Description
Soft, sweet buns filled with raspberry custard, perfect for brunch or dessert.
Ingredients
- 2 ¼ teaspoons active dry yeast
- ¾ cup warm milk (110°F)
- 2 tablespoons sugar
- 2 cups all-purpose flour
- 2 tablespoons neutral oil
- Pinch of salt
- 1 cup whole milk
- 2 egg yolks
- ¼ cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ⅓ cup raspberry puree or seedless jam
- 1 tablespoon unsalted butter or dairy-free alternative
Instructions
- Combine warm milk, sugar, and yeast. Let sit for 10 minutes until foamy.
- Stir in flour, oil, and salt. Knead until smooth and elastic. Let rise for 1 hour.
- For the custard: whisk yolks, sugar, and cornstarch in a saucepan. Add milk slowly.
- Cook on medium heat until thickened. Stir in raspberry puree, butter, and vanilla. Chill.
- Divide dough into 8. Flatten, fill with custard, and seal.
- To steam: steam buns on parchment squares for 10–12 minutes.
- To bake: brush buns with milk and bake at 350°F for 18 minutes.
- Cool for 5 minutes before serving.
Notes
Use dairy-free milk and butter for a vegan version. Raspberry jam can be substituted if needed. Store leftovers in the fridge and reheat by steaming or microwave.
- Prep Time: 75
- Cook Time: 20
- Category: Dessert
- Method: Steam or Bake
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bun
- Calories: 190
- Sugar: 9
- Sodium: 120
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 5
- Cholesterol: 35
Keywords: Raspberry Custard Buns, steamed buns, custard buns, fruit buns, Asian bakery, dairy-free option
