Description
Flaky and buttery Sugar Raspberry Danish Buns filled with creamy vanilla custard and tangy raspberry jam, finished with a sweet sugar glaze for a bakery-style treat at home.
Ingredients
Scale
- 350g all-purpose flour
- 50g granulated sugar
- 25g fresh yeast or 8g dry yeast
- 150ml lukewarm milk
- 100g unsalted butter, softened
- 1 egg (for dough)
- 1 egg (for brushing)
- 5g salt
- Raspberry jam
- 300ml milk (for custard)
- 50g sugar (for custard)
- 2 egg yolks
- 1 whole egg
- 2 tablespoons cornstarch
- 1 tablespoon vanilla paste
- Powdered sugar or sugar glaze
Instructions
- Dissolve yeast and sugar in lukewarm milk and let activate.
- Add egg, flour, and salt and mix to form a dough.
- Knead in softened butter until smooth and elastic.
- Cover and proof dough until doubled in size.
- Heat milk for custard while whisking sugar, cornstarch, eggs, and vanilla.
- Temper eggs with hot milk, return to heat, and cook until thick.
- Cool custard completely.
- Divide dough into portions, shape into buns, and proof again.
- Press centers, fill with custard and raspberry jam.
- Brush with egg wash and bake until golden.
- Cool and finish with powdered sugar or glaze.
Notes
Use lukewarm milk for yeast activation and avoid overproofing to keep the buns light and fluffy.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Danish
Nutrition
- Serving Size: 1 danish bun
- Calories: 285
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
Keywords: sugar raspberry danish bun, raspberry danish, custard danish, sweet breakfast bun