Sugar Raspberry Danish Bun (Print View)
Buttery dough filled with custard and raspberry jam, topped with sugar glaze for a luscious treat.
# What You'll Need:
→ Dough
01 -
2 3/4 cups all-purpose flour
02 -
1/4 cup granulated sugar
03 -
0.9 ounce (25g) fresh yeast or 0.3 ounce (8g) active dry yeast
04 -
2/3 cup lukewarm whole milk
05 -
7 tablespoons unsalted butter, softened
06 -
1 large egg
07 -
1 teaspoon kosher salt
08 -
1 large egg, beaten (for brushing)
→ Filling
09 -
Raspberry jam, store-bought or homemade
→ Custard
10 -
1 1/4 cups whole milk
11 -
1/4 cup granulated sugar
12 -
2 large egg yolks
13 -
1 large egg
14 -
2 tablespoons cornstarch
15 -
1 tablespoon vanilla paste or vanilla bean
→ Garnish
16 -
Powdered sugar or simple sugar glaze
# Directions:
01 -
Warm the milk until just lukewarm. Dissolve the sugar and yeast in the milk. Whisk in 1 egg, then add flour and salt; mix until a cohesive dough forms. Gradually incorporate the softened butter and knead until the dough is smooth and elastic, about 5–6 minutes. Transfer to a greased bowl, cover, and let rise in a warm area for 1–2 hours until doubled in volume.
02 -
In a saucepan, heat milk over low heat until simmering. In a bowl, whisk sugar, cornstarch, vanilla paste, 2 egg yolks, and 1 whole egg until well combined. Gradually stream the egg mixture into the hot milk, stirring constantly until thickened and smooth. Pour into a shallow tray, cover with plastic wrap touching the custard surface, and let cool completely.
03 -
Divide the proofed dough into balls weighing 2.5 to 2.8 ounces each. Place on a parchment-lined baking sheet, cover, and proof for 40 minutes until puffy.
04 -
Press a cavity into each dough ball. Spoon in cooled custard and a generous portion of raspberry jam. Brush edges with beaten egg wash.
05 -
Bake at 400°F (fan) for 15–18 minutes, or until buns are golden and fully cooked.
06 -
Once cooled slightly, drizzle buns with sugar glaze or dust with powdered sugar before serving.
# Notes:
01 -
Ensure the milk is only lukewarm, not hot, to avoid deactivating the yeast.
02 -
For silky custard, temper the eggs by gradually adding hot milk while whisking.