Raspberry Custard Buns
Perfectly tart seasonal raspberries are the star of these afternoon treats, which are stuffed with sweet, creamy custard and dusted with a powdering of sugar.
Ingredients
- 1 cup full cream milk
- 200g unsalted butter, chopped, at room temperature
- 1 1/2 cups firmly packed brown sugar
- 3 cups plain flour, plus 1/3 cup extra for dusting
- 2 tsp dried yeast
- 2 tsp mixed spice
- 2 free range eggs
- 250g raspberries, coarsely chopped, frozen
- 2/3 cups double thick vanilla custard
- 1 tbs white sugar
- 2 tbs icing sugar
Method
- Place milk and 125g butter in a small saucepan and stir over low heat for 3-4 minutes or until butter melts. Combine brown sugar and 50g remaining butter in a small bowl. Set aside until required.
- Place flour, yeast, mixed spice and cup sugar-butter mixture in a large bowl. Add milk mixture and 1 egg. Mix to form a soft dough. Turn dough out onto a work surface lightly dusted with 2 tbs flour and knead briefly until smooth. Place dough in a large, lightly oiled bowl. Cover and stand in a warm area for 1 hour or until dough has doubled in size.
- Grease and line two baking trays with baking paper. Turn dough out onto a work surface lightly dusted with remaining flour and knead briefly until smooth. Place dough between 2 sheets of baking paper and roll out to a 30x50cm rectangle. Remove top sheet of baking paper. Spread dough with sugar-butter mixture. Scatter raspberries over top. Starting at the long edge closest to you, roll dough up to form a tight log. Using a large sharp knife, trim edges. Cut dough into 16 equal slices. Place scrolls flat, side by side, 3cm apart on prepared trays to allow for spreading. Make a small indent at centre of each scroll.
- Preheat oven to 200°C/180°C fan-forced. Lightly beat remaining egg in a small bowl. Brush tops of scrolls with egg. Place 2 tsp custard in centre indents of each scroll. Sprinkle with white sugar. Bake for 30-35 minutes or until golden-brown and cooked. Place remaining butter in a small microwave-safe bowl and microwave on high for 15 seconds or until melted. Brush tops with extra butter. Cool on trays for 5 minutes before transferring to a wire rack to cool completely. Dust with icing sugar. Serve.
Swap tip:
The mixed spice can be swapped with ground cinnamon or 1 tsp ground cardamom for a similar flavour.
