Raspberry Custard Buns – with Raspberries and Vanilla Cream

There’s something undeniably comforting about the smell of sweet cardamom dough baking in the oven. Now imagine that soft, fluffy dough swirled with tart raspberries and topped with a silky vanilla custard. That’s exactly what you get with these Raspberry Custard Buns, or Bringebærsnurrer med vaniljekrem if we’re speaking the Norwegian way. This recipe is a celebration of both heritage and seasonal freshness—ideal for spring mornings, weekend baking sessions, or cozy afternoons with a warm cup of tea.

What makes these buns truly special is the combination of textures and flavors. The cardamom-scented dough is pillowy and fragrant, while the raspberries bring just the right amount of brightness and tang. The rich vanilla custard nestled in the center adds a creamy contrast that takes these buns over the top. They’re not just beautiful to look at—they’re an experience from the first bite to the last crumb.

I first came across a version of these Raspberry Custard Buns during a trip to Norway in early spring. Bakeries were lined with trays of sweet rolls, each offering their own twist on the classic “boller” dough. But the raspberry-custard combo immediately caught my attention. It was love at first bite, and I knew I had to recreate them at home. Since then, they’ve become a beloved treat in my kitchen—a little taste of Scandinavia that feels both rustic and refined.

Why You’ll Love This Recipe

There are so many reasons these Raspberry Custard Buns are a standout. First and foremost, they are incredibly satisfying to make and even more satisfying to eat. The dough is forgiving and comes together with just a bit of kneading, making it perfect for both experienced bakers and those just starting out.

Another reason to love this recipe is its versatility. Although traditionally Norwegian, these buns can be made year-round thanks to the use of frozen raspberries. You don’t have to wait for raspberry season to enjoy their bright flavor. And since the berries are chopped rather than turned into a jam, you get bursts of real fruit in every bite.

The custard? It’s homemade but totally doable, even if you’ve never made it before. It’s smooth, creamy, and lightly sweetened to complement the tart berries and fragrant dough. Plus, it adds a lovely visual contrast that makes these buns perfect for a brunch table or special celebration.

Most importantly, this Raspberry Custard Buns recipe is just plain fun. From the moment the dough starts to rise to the final dusting of powdered sugar, the process is as joyful as the results. These buns aren’t just food—they’re a warm, soft, slightly messy, deeply comforting treat that’s meant to be shared.

Health Benefits

While Raspberry Custard Buns are definitely a treat, they do offer a few nutritional benefits, especially when made with care. Raspberries are rich in antioxidants, fiber, and vitamin C, which support immune health and digestion. By using whole milk and real eggs in the custard, you’re also adding a natural source of protein and calcium to the mix.

Additionally, cardamom isn’t just delicious—it has been used in traditional medicine for centuries. It’s known for aiding digestion and has anti-inflammatory properties. The balance of natural fruit, dairy, and spices makes these buns feel more wholesome than overly processed store-bought pastries.

Of course, this is still a sweet bun recipe, but when enjoyed in moderation as part of a balanced diet, it offers a lovely way to indulge without compromising your health goals.

Preparation Time, Servings, and Nutritional Information

Total Time: 2 hours 30 minutes
Prep Time: 30 minutes
Rise Time: 1 hour 40 minutes
Bake Time: 15 minutes
Servings: 12 buns
Calories per serving: Approximately 280
Protein: 6g
Carbohydrates: 36g
Fat: 12g
Fiber: 2g
Sugar: 14g

Ingredients List

The Dough:

• 1¼ cups whole milk, lukewarm
• 4 cups + 2 tbsp all-purpose flour, sifted
• 6 tbsp granulated sugar
• 2 tsp instant yeast
• 1½ tsp ground cardamom
• ¼ tsp salt
• 2 large eggs, room temperature
• ⅓ cup lightly salted butter, cut into pieces

The Filling:

• 4 tbsp butter, room temperature
• 4 tbsp brown sugar
• 1½ cups frozen raspberries, roughly chopped

The Custard:

• 2 large egg yolks
• ⅓ cup granulated sugar
• 2 tbsp cornstarch
• 2 cups whole milk
• ½ vanilla bean or 1 tsp vanilla extract

Step-By-Step Cooking Instructions

Make the Dough

• In the bowl of a stand mixer, combine lukewarm milk with flour, sugar, yeast, cardamom, and salt.
• Add one egg and begin mixing on low speed. Once the mixture starts coming together, switch to medium speed and knead for about 8 minutes until a soft dough forms.
• Gradually add butter pieces, one at a time, kneading for another 5 minutes. The dough should be elastic, smooth, and slightly sticky.
• Place the dough into a lightly greased bowl. Cover it with a clean kitchen towel and let it rise in a warm spot for about 1 hour, or until doubled in size.

Prepare the Custard

• In a medium bowl, whisk egg yolks, granulated sugar, and cornstarch until smooth.
• In a small saucepan, heat the milk with the vanilla bean or extract over medium heat until it begins to steam.
• Slowly pour the hot milk into the yolk mixture, whisking constantly to avoid curdling.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency. This usually takes 3–5 minutes.
• Transfer the custard to a bowl, cover with plastic wrap (press it directly onto the surface to prevent a skin from forming), and let it cool to room temperature.

Roll and Fill the Dough

• Once the dough has risen, turn it out onto a lightly floured surface. Roll it into a rectangle about 20×15 inches.
• In a small bowl, mix the butter and brown sugar for the filling. Spread this mixture evenly over the dough.
• Scatter the chopped raspberries over the surface, pressing them in slightly.
• Starting from the long side, roll the dough tightly into a log. Slice into 12 equal pieces using a sharp knife or dental floss.

Second Rise

• Place the buns on a parchment-lined baking sheet, spacing them a couple of inches apart. Cover loosely with plastic wrap or a towel.
• Let the buns rise for about 40 minutes, until puffed and nearly doubled.

Fill and Bake

• Preheat your oven to 400°F (200°C).
• Use the back of a spoon or your thumb to make a small indentation in the center of each bun.
• Spoon 1–2 tablespoons of the cooled custard into each center.
• Beat the remaining egg and brush the dough edges with the egg wash for a golden finish.
• Bake for about 15 minutes, until the buns are golden brown and the custard is just set.
• Let the buns cool slightly on a wire rack. Dust with powdered sugar before serving, if desired.

How to Serve

These buns are best enjoyed slightly warm, when the custard is still soft and the dough is tender. Here are a few ways to serve them:

• As a breakfast pastry with a hot drink like chai or coffee
• For brunch, alongside fresh fruit and yogurt
• As a dessert, warmed and served with a scoop of vanilla ice cream
• Wrapped in parchment and brought to a spring picnic or outdoor brunch

Pairing Suggestions

To make the most of these buns, consider pairing them with:

• A strong cup of brewed black tea or cardamom-spiced coffee
• Sparkling water with a splash of raspberry syrup for a refreshing non-alcoholic drink
• A light and tangy yogurt parfait to balance the sweetness
• Fresh berries and mint on the side to echo the bun’s fruity notes

Storage, Freezing & Reheating Instructions

Storage:
Keep the buns in an airtight container at room temperature for up to 2 days. If the weather is warm, store them in the fridge to preserve the custard.

Freezing:
To freeze, allow the buns to cool completely. Wrap each bun in plastic wrap and place in a freezer-safe bag or container. They will keep well for up to 3 months.

Reheating:
Reheat buns in a preheated 300°F oven for about 8–10 minutes. If frozen, let them thaw overnight in the fridge before reheating. Avoid using the microwave, as it may make the custard rubbery.

Common Mistakes to Avoid

• Skipping the second rise: This step ensures the buns bake up fluffy and tender. Don’t rush it.
• Using watery custard: Make sure your custard is thick enough before adding it to the buns. A runny custard will spill out during baking.
• Overfilling with raspberries: While tempting, too many berries can make the dough soggy. Stick to the recipe’s measurements.
• Baking at the wrong temperature: Always preheat your oven. Too low, and the buns won’t rise properly; too high, and they’ll brown before cooking through.
• Cutting with a dull knife: A sharp knife or dental floss will help you get clean cuts without squishing the dough.

Pro Tips

• Let the dough rise in a slightly warm, draft-free area—like a turned-off oven with the light on.
• Chop the raspberries while still frozen to make spreading easier and reduce juice leakage.
• Use a bench scraper to roll and shape the dough evenly.
• If your custard thickens too much while cooling, give it a quick whisk before using.
• For extra shine, brush the buns with a little sugar syrup right after baking.

Frequently Asked Questions (FAQs)

Can I use fresh raspberries instead of frozen?
Yes, but be sure to use firm, not overly ripe berries, and pat them dry to avoid excess moisture.

Can I make the dough ahead of time?
Absolutely. Prepare the dough and let it rise overnight in the fridge. Bring it to room temperature before rolling and shaping.

What if I don’t have cardamom?
You can leave it out, but it adds a signature Nordic flavor. A pinch of cinnamon can be used as an alternative.

Can I use store-bought custard?
While homemade is best, store-bought custard works in a pinch. Make sure it’s thick and chilled before adding to the buns.

Do I need a stand mixer?
Nope. You can knead the dough by hand—just be ready for a little workout. It will take about 10–12 minutes to develop the gluten properly.

Why did my buns come out dense?
Most likely, the yeast didn’t activate properly, or the dough didn’t rise enough. Make sure your milk is lukewarm and your yeast is fresh.

Can I double the recipe?
Yes, you can easily double it for a larger batch. Just make sure to divide the dough and fillings evenly for consistency.

How long does the custard last in the fridge?
The custard can be stored in the fridge for up to 3 days. Press plastic wrap directly onto the surface to avoid a skin forming.

What can I use instead of vanilla bean?
Pure vanilla extract works perfectly. Use 1 teaspoon in place of the half vanilla bean.

Can I use whole wheat flour?
You can replace up to 1 cup of all-purpose flour with whole wheat for a slightly heartier texture.

Conclusion & Call to Action

These Raspberry Custard Buns are more than just a pretty pastry—they’re a delicious tribute to Nordic baking that brings together bold flavors, creamy textures, and sweet, spiced nostalgia in every bite. Whether you’re new to baking or just looking to expand your sweet roll repertoire, this recipe is a must-try. It’s approachable, rewarding, and perfect for sharing with the people you love.

If you give these buns a try, I’d love to hear how they turn out. Drop a comment below, share your creations on social media, and tag me so I can see your beautiful bakes. There’s nothing better than seeing this cozy recipe come to life in your kitchen.

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