Description
Soft, sweet buns filled with raspberry custard, perfect for brunch or dessert.
Ingredients
Scale
- 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