Introduction

The sugar raspberry Danish bun is a delightful pastry combining flaky dough, creamy custard, and sweet raspberry jam. Perfect for breakfast or a treat with tea, this homemade version brings bakery-quality flavors right to your kitchen.

Four round swirled pastries sit on a white plate with a black web pattern. Each pastry has two layers: a golden brown base with a soft texture and a thick cream layer on top, followed by a shiny, red fruit glaze spiral that adds a glossy finish. The pastries are sprinkled gently with white powdered sugar, giving a light dusting over the top and plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

350g all-purpose flour
50g granulated sugar
25g fresh yeast or 8g dry yeast
150ml lukewarm milk
100g unsalted butter
2 eggs (1 for dough, 1 for brushing)
5g salt
Raspberry jam (store-bought or homemade)
300ml milk (for custard)
50g sugar (for custard)
2 egg yolks + 1 whole egg (for custard)
2 tbsp cornstarch
1 tbsp vanilla paste or 1 vanilla pod
Powdered sugar or sugar glaze (for garnish)

Instructions

Step 1: Warm the milk until lukewarm and mix it with the sugar and yeast until dissolved. Add one egg, then gradually add the flour and mix until a smooth dough forms.
Step 2: Gradually add the butter and knead the dough for 5 to 6 minutes. Place it in a greased bowl, cover with plastic wrap, and let it proof in a warm spot for 1 to 2 hours, until doubled in size.
Step 3: To make the custard, heat 300ml milk on low until simmering. In a separate bowl, whisk together the sugar, cornstarch, vanilla, egg yolks, and whole egg. Slowly add the egg mixture to the simmering milk, stirring constantly until thickened.
Step 4: Pour the custard into a tray, cover with plastic wrap, and let it cool completely.
Step 5: Divide the dough into small balls weighing about 70 to 80 grams each. Let them proof again for 40 minutes.
Step 6: Press a cavity into each dough ball and fill with a spoonful of custard and raspberry jam. Brush the edges with the second beaten egg for a glossy finish.
Step 7: Bake the buns in a preheated oven at 200°C (fan) for 15 to 18 minutes, or until they are golden brown and puffed.
Step 8: Once cooled slightly, drizzle the buns with sugar glaze or dust with powdered sugar before serving.

Tips & Variations

Use fresh, high-quality butter for the best flavor and flakiness in the dough.
You can substitute raspberry jam with other berry preserves like blueberry or strawberry for variety.
For a more vibrant custard, add a splash of lemon zest along with the vanilla.
If you prefer a vegan version, substitute dairy and eggs with plant-based milk and egg replacers, adjusting yeast activation accordingly.

Storage

Store the Danish buns in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 4 days or freeze for up to a month. Reheat gently in a low oven to maintain their texture and flavor.

How to Serve

Four small round cakes sit on a white plate with a black geometric pattern, placed on top of a blue cloth on a white marbled surface. Each cake has two layers: a thick, golden-yellow bottom layer with a soft texture, topped with a spiral layer of red jelly and cream swirled together, dusted with white powdered sugar. The jelly swirls have a glossy, translucent finish, while the cream looks smooth and slightly thick. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry yeast instead of fresh yeast?

Yes, you can substitute 25g fresh yeast with approximately 8g of dry yeast. Be sure to activate dry yeast in lukewarm milk before adding it to the dough.

How do I prevent the custard from curdling?

Stir the custard constantly over low heat and add the egg mixture slowly to the simmering milk. This gradual mixing and gentle heat will help achieve a smooth, thick consistency without curdling.