Sugar Raspberry Danish Bun

There is something almost magical about biting into a freshly baked sugar raspberry Danish bun with its pillowy soft dough luscious custard and tangy berry jam. I adore making these buns for lazy weekend brunches or special family gatherings when the kitchen fills with the scent of yeast and sweet fruit.

The first time I tried making these buns my youngest declared they tasted like they came from a little Parisian bakery. Now we bake them every July with the raspberry bushes in full swing.

Ingredients

• All purpose flour: creates a soft structure Opt for unbleached for the best texture
• Granulated sugar: boosts sweetness and browns the crust Choose fresh white sugar for cleanest results
• Fresh yeast or dry yeast: gives light airy rise Use fresh if possible for a more delicate dough
• Lukewarm milk: activates the yeast Use whole milk for a richer flavor
• Unsalted butter: adds moisture and a tender crumb Pick high quality creamy butter for best taste
• Eggs: enrich the dough and help glaze Opt for large eggs at room temperature for better incorporation
• Salt: balances sweetness and enhances flavors Use fine sea salt for even distribution
• Raspberry jam: brings fruity brightness and tang Try to use one with high fruit content or a homemade batch
• Whole milk for custard: delivers creamy results Avoid low fat milk as it makes custard thinner
• Cornstarch: thickens the custard Look for pure white powder for best thickening
• Vanilla paste or whole pod: provides aromatic depth Paste with seeds looks especially pretty in custard
• Powdered sugar: finishes the buns with a delicate look Sift before dusting for the best results
• Sugar glaze: gives a sweet glossy finish You can stir powdered sugar with milk for a quick glaze

Instructions

Prepare the yeast mixture:

Warm the milk until just lukewarm so it feels like gentle bathwater on your wrist Stir in the sugar and dissolve the yeast Wait until the mixture is slightly foamy which means the yeast is alive and ready

Form the dough:

Add the egg to the yeast milk mix then gradually work in the flour Stir and fold until you have a sticky but cohesive dough

Knead in the butter:

Add the soft butter a little at a time Knead until the dough is smooth and elastic This helps create those lovely tender layers in the bun

Proof the dough:

Transfer the dough into a lightly greased bowl Cover it with plastic wrap or a towel and leave it in a warm draft free spot for one to two hours or until doubled in size Do not rush this as great dough needs time

Make the custard filling:

Gently heat the milk until just simmering In a separate bowl whisk the sugar cornstarch vanilla paste or seeds and egg yolks Add a bit of hot milk to the egg mixture while whisking to temper then pour back into the saucepan Stir constantly on medium low heat until thick and glossy

Cool the custard:

Pour the custard into a shallow dish and press plastic wrap directly on the surface to prevent a skin from forming Let it cool completely before using

Shape the buns:

Divide the proofed dough into equal balls about the size of a small apple Place them on parchment lined baking sheets cover and let them proof again for forty minutes so they get soft and puffy

Fill the buns:

Gently press a deep dimple into each dough ball without piercing through Place a generous scoop of cooled custard and a spoonful of raspberry jam in each cavity

Egg wash and bake:

Brush the tops and edges of the buns with beaten egg Bake in a preheated oven at two hundred degrees Celsius for fifteen to eighteen minutes The buns should be golden brown and glossy on top

Finish with sugar:

After the buns have cooled for a few minutes drizzle with sugar glaze or dust generously with powdered sugar for an elegant finish

My favorite part is spooning in extra homemade raspberry jam because the burst of tart berry with rich custard is just unbeatable. One summer my niece and I accidentally doubled the jam and everyone insisted we always make them that way from then on.

Storage Tips

Store your Danish buns in an airtight container at room temperature for up to two days For longer storage let buns cool completely pop them into a freezer bag and freeze up to one month Reheat gently in the oven wrapped in foil to maintain their softness

Ingredient Substitutions

If fresh yeast is unavailable dry yeast works perfectly well If you are out of raspberry jam try strawberry blueberry or even apricot preserves For the custard dairy free milk such as oat or almond can be substituted though the filling will be a bit lighter

Serving Suggestions

These buns are brilliant served slightly warm right out of the oven They pair beautifully with black coffee or a creamy latte For a festive touch top with sliced fresh berries or roasted slivered almonds just before serving

Cultural and Historical Roots

Danish pastries originated from Austrian bakers who migrated to Denmark centuries ago This fruity bun with a custard center nods to that European tradition but with a playful homemade spin The sugar glaze is a classic finish reminiscent of cozy bakery mornings across Scandinavia

Seasonal Adaptations

Try filling with lemon curd in spring for a citrusy twist Swap in apple or plum jam in autumn for a warm comforting vibe Fresh fruit like blueberries or cherries can replace jam in summer when available

Success Stories

I have handed this recipe to friends new to baking and they were thrilled with results Even young bakers can help with the filling and decorating The aroma in the house as these buns bake is reason alone to give them a try

Freezer Meal Conversion

Shape the buns fill with custard and jam then freeze on a tray Once solid move to a freezer bag To bake let thaw at room temperature and proceed with egg wash and baking as usual Fresh Danish buns at a moments notice

These Danish buns are a labor of love but truly worth every step. Enjoy one warm with coffee and savor a touch of bakery magic at home.

Recipe Q&A

→ How do I make the dough airy and soft?

Use fresh yeast and let the dough proof until doubled. Kneading well ensures a light, airy texture.

→ Can I use store-bought raspberry jam?

Yes, both store-bought and homemade raspberry jam work well for the filling.

→ What makes the custard creamy?

A combination of milk, eggs, sugar, cornstarch, and vanilla creates a rich, creamy custard.

→ How can I get a shiny finish on top?

Brush the pastries with egg wash before baking and drizzle with sugar glaze or dust with powdered sugar once cooled.

→ Can I freeze the baked buns?

Yes, once cooled, the buns can be frozen in an airtight container and reheated before serving.

→ Is it possible to prepare the dough ahead?

The dough can be made a day ahead and refrigerated. Let it come to room temperature before shaping and baking.