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Sugar Raspberry Danish Bun Recipe

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★★★★★

4.6 from 142 reviews

Delightful sugar raspberry Danish buns made from scratch featuring a light, airy dough filled with creamy custard and tangy raspberry jam, finished with a sweet glaze or powdered sugar for a perfect bakery-style treat.

Ingredients

Scale

The Dough:

  • 350g all-purpose flour
  • 50g granulated sugar
  • 25g fresh yeast or 8g dry yeast
  • 150ml lukewarm milk
  • 100g unsalted butter
  • 1 egg (for dough)
  • 5g salt

The Filling:

  • Raspberry jam (store-bought or homemade)
  • 300ml milk
  • 50g sugar
  • 2 egg yolks
  • 1 whole egg
  • 2 tbsp cornstarch
  • 1 tbsp vanilla paste or the seeds from 1 vanilla pod

Garnishing:

  • 1 egg (for brushing)
  • Powdered sugar or sugar glaze

Instructions

  1. Make the Dough: Warm the milk until lukewarm and dissolve the sugar and yeast in it. Add the egg and then gradually incorporate the flour, mixing until you get a smooth dough. Knead in the butter for 5–6 minutes until fully combined and elastic. Put the dough in a greased bowl, cover with plastic wrap, and let it proof for 1–2 hours in a warm place until it doubles in size.
  2. Prepare the Custard: Heat 300ml of milk gently until it begins to simmer. In a separate bowl, whisk together the sugar, cornstarch, vanilla paste, 2 egg yolks, and 1 whole egg. Slowly pour this egg mixture into the hot milk, stirring constantly over low heat until the custard thickens. Transfer to a tray, cover with plastic wrap to prevent a skin from forming, and allow to cool completely.
  3. Assemble the Buns: Divide the risen dough into small balls of about 70–80g each and proof again for 40 minutes. Create a cavity in the center of each ball, fill with a spoonful of custard and raspberry jam. Brush the tops with beaten egg wash to ensure a golden finish when baked.
  4. Bake the Buns: Preheat the oven to 200°C fan (about 390°F). Place the filled buns on a baking tray lined with parchment paper and bake for 15–18 minutes or until they turn golden brown.
  5. Add the Finishing Touch: Once baked and slightly cooled, drizzle the buns with a sugar glaze or dust them generously with powdered sugar before serving to enhance sweetness and appearance.

Notes

  • Use lukewarm milk to activate yeast properly without killing it.
  • Knead the dough until elastic for the best texture in the buns.
  • Cover custard with plastic wrap directly on the surface to prevent a skin from forming.
  • Proofing the dough twice helps create a light and airy crumb in the buns.
  • Brush buns with egg wash just before baking for a shiny, golden crust.
  • Allow buns to cool slightly before glazing to prevent the glaze from melting off.

Keywords: raspberry danish, sugar raspberry buns, custard filled buns, homemade danish pastry, baked pastries, sweet buns recipe

Find it online: https://nayabaker.com/sugar-raspberry-danish-bun-recipe/