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Best Sugar Raspberry Danish Bun Recipe

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.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 3 hours
Servings: 12 buns
Course: Breakfast
Cuisine: Danish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 350 g all-purpose flour
  • 50 g granulated sugar
  • 25 g fresh yeast or 8g dry yeast
  • 150 ml lukewarm milk
  • 100 g unsalted butter softened
  • 1 egg for dough
  • 1 egg for brushing
  • 5 g salt
  • Raspberry jam
  • 300 ml milk for custard
  • 50 g sugar for custard
  • 2 egg yolks
  • 1 whole egg
  • 2 tablespoons cornstarch
  • 1 tablespoon vanilla paste
  • Powdered sugar or sugar glaze

Method
 

  1. Dissolve yeast and sugar in lukewarm milk and let activate.
  2. Add egg, flour, and salt and mix to form a dough.
  3. Knead in softened butter until smooth and elastic.
  4. Cover and proof dough until doubled in size.
  5. Heat milk for custard while whisking sugar, cornstarch, eggs, and vanilla.
  6. Temper eggs with hot milk, return to heat, and cook until thick.
  7. Cool custard completely.
  8. Divide dough into portions, shape into buns, and proof again.
  9. Press centers, fill with custard and raspberry jam.
  10. Brush with egg wash and bake until golden.
  11. 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.