Raspberry Custard Buns (Bringebærsnurrer med Vaniljekrem)

There’s something truly magical about the combination of soft, pillowy dough, rich vanilla custard, and sweet-tart raspberries. These Norwegian raspberry custard buns, known as Bringebærsnurrer med Vaniljekrem, are a delightful treat that strikes the perfect balance between indulgence and comfort. With their golden, slightly crisp exterior and an irresistibly creamy filling, they make the perfect addition to breakfast, brunch, or afternoon coffee.

What makes these buns so special is the way the flavors and textures come together in every bite. The dough is enriched with butter, eggs, and a hint of cardamom, giving it a wonderfully aromatic warmth. The custard filling is smooth and velvety, creating a luxurious contrast to the soft bread. And then, of course, there are the raspberries—juicy, slightly tart, and bursting with flavor. Whether fresh or frozen, they add a refreshing fruitiness that keeps the buns from being overly sweet.

I still remember the first time I had these Raspberry Custard Buns at a cozy café in Norway. It was a chilly morning, and the scent of freshly baked pastries filled the air. I took a bite of a warm, fluffy bun, and the creamy custard oozed out, blending perfectly with the sweet raspberries. It was pure bliss, and from that moment, I knew I had to recreate the experience at home. Over the years, these buns have become a staple in my kitchen, especially when I want to treat my family to something extra special.

So, whether you’re looking for a cozy weekend baking project, a show-stopping brunch treat, or simply a delicious way to use up some raspberries, this recipe is for you. Let’s dive in!

Why You’ll Love This Recipe

There are countless reasons to fall in love with these raspberry custard buns, but here are a few of the best:

1. A Perfect Balance of Flavors

The combination of sweet, creamy vanilla custard and tart raspberries creates an irresistible contrast. The dough itself is lightly sweetened, which means every bite is perfectly balanced—not too rich, not too sugary.

2. A Soft, Fluffy Texture with a Crisp Exterior

Thanks to the butter-rich dough and proper proofing, these buns turn out incredibly soft and fluffy. The egg wash before baking gives them a beautiful golden brown color with a slight crispness on the outside.

3. The Magic of Cardamom

If you’ve never baked with cardamom, you’re in for a treat! This warm, slightly citrusy spice is a staple in Scandinavian baking, adding a lovely depth of flavor to the dough.

4. Simple Ingredients, Bakery-Worthy Results

You don’t need anything fancy to make these buns—just basic pantry staples like flour, eggs, milk, butter, and sugar. The result, however, tastes like something straight from a high-end bakery.

5. Customizable & Versatile

Want to switch things up? You can easily adjust this recipe by using different berries, adding nuts, or even making chocolate-filled buns. The possibilities are endless!

Health Benefits

While these buns are definitely a treat, they also have a few nutritional benefits worth mentioning.

1. Raspberries Are Packed with Antioxidants

Raspberries are rich in vitamin C, fiber, and antioxidants, which support immune health and fight inflammation. They also contain ellagic acid, which has been studied for its potential cancer-fighting properties.

2. Dairy for Calcium and Protein

The custard filling is made with milk and eggs, which provide calcium for strong bones and protein for muscle health. Using whole milk ensures a creamy texture and added nutrients.

3. Homemade Means No Preservatives

Unlike store-bought pastries, these buns are made from scratch, meaning you can control the ingredients and avoid unnecessary additives or preservatives.

4. Cardamom for Digestion

Cardamom has been used for centuries in Ayurvedic medicine for its digestive benefits. It can help reduce bloating and may even have antibacterial properties.

5. A Treat That Brings Joy

Beyond physical health, we can’t ignore the benefits of baking for mental well-being. Kneading dough, shaping buns, and watching them rise can be a therapeutic and rewarding experience. Plus, sharing them with loved ones brings happiness and connection.

Preparation Time, Servings, and Nutritional Information

Before we start baking, here’s a quick overview of what to expect:

• Total Time: 2 hours 30 minutes (including rising time)
• Active Prep Time: 45 minutes
• Cooking Time: 15 minutes
• Servings: 12 buns

Nutritional Information (Per Bun)

• Calories: 320 kcal
• Protein: 7g
• Carbohydrates: 45g
• Fat: 12g
• Fiber: 3g
• Sugar: 18g

Ingredients List

The Dough

• 1¼ cups (300 ml) whole milk (lukewarm)
• 4 cups + 2 tbsp (500 g) all-purpose flour, sifted
• 6 tbsp (75 g) granulated sugar
• 2 tsp (7 g) instant yeast
• 1½ tsp ground cardamom
• ¼ tsp salt
• 2 large eggs (room temperature)
• ⅓ cup (75 g) lightly salted butter (softened and cut into small pieces)

The Filling

• 4 tbsp (56 g) butter, softened
• 4 tbsp brown sugar
• 1½ cups (150 g) frozen raspberries, roughly chopped

The Custard

• 2 large egg yolks
• ⅓ cup (65 g) granulated sugar
• 2 tbsp cornstarch
• 2 cups (480 ml) whole milk
• ½ vanilla bean, split (or 1 tsp vanilla extract)

Step-By-Step Cooking Instructions

Prepare the Dough

1. Warm the milk until it is lukewarm, about 100°F (38°C).
2. In a stand mixer (or a large bowl), combine flour, sugar, yeast, cardamom, and salt.
3. Add the lukewarm milk and one egg. Mix on low speed for 8 minutes.
4. Add the butter gradually, and knead on medium speed for 5 more minutes, until the dough is soft and elastic.
5. Transfer the dough to a lightly buttered bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.

Make the Custard

1. In a small bowl, whisk egg yolks and sugar until pale.
2. Stir in cornstarch until smooth.
3. Heat milk and vanilla in a saucepan until it just starts to simmer.
4. Slowly pour the hot milk into the egg mixture, whisking constantly.
5. Return to the saucepan and cook over medium heat for 5-8 minutes, stirring constantly, until thickened.
6. Remove from heat and let cool.

Assemble the Buns

1. Once the dough has doubled in size, lightly flour a clean work surface and roll it out into a large rectangle, approximately 20×15 inches (50×38 cm). The dough should be about ¼-inch thick.
2. In a small bowl, mix together the softened butter and brown sugar until well combined. Spread this mixture evenly over the rolled-out dough.
3. Sprinkle the frozen raspberries evenly over the surface of the dough. The frozen raspberries will help keep the dough from becoming too wet as they thaw during baking.
4. Starting from the long side, roll the dough into a tight log, making sure to keep the roll as even as possible. This ensures that each bun has a uniform shape and amount of filling.
5. Using a sharp knife or unflavored dental floss, slice the log into 12 equal pieces. If using a knife, be gentle to avoid crushing the dough. If using floss, slide it under the roll, cross the ends over the top, and pull tight to create a clean cut.
6. Place each bun on a parchment-lined baking sheet, spacing them at least 2 inches apart to allow for rising.
7. Cover the buns loosely with a clean kitchen towel and let them rise for another 40 minutes, or until they have expanded significantly and feel puffy to the touch.

Fill the Buns with Custard

1. Once the buns have finished their second rise, use the back of a spoon or your fingers to gently press a small indentation in the center of each bun. This will create a little well for the custard.
2. Spoon about 1-2 tablespoons of the cooled vanilla custard into each indentation. Be careful not to overfill, as the custard will expand slightly in the oven.

Bake the Buns

1. Preheat your oven to 400°F (200°C). While the oven heats, whisk the remaining egg with 1 tablespoon of water to create an egg wash.
2. Lightly brush the tops of the buns with the egg wash. This will give them a beautiful golden-brown shine once baked.
3. Bake the buns on the middle rack of the oven for 12-15 minutes, or until they are golden brown and cooked through. The edges should be firm, but the center should still be slightly soft due to the custard.
4. Remove the buns from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool further.

Final Touches and Serving

1. Once the buns have cooled slightly, dust them lightly with powdered sugar for a classic, bakery-style look.
2. These buns are best enjoyed warm, when the dough is at its softest and the custard is creamy and slightly gooey.

How to Serve Raspberry Custard Buns

These Norwegian raspberry custard buns are delicious on their own, but they can also be elevated with a few creative serving ideas:

• Classic Scandinavian Style: Serve them with a hot cup of coffee or tea, just like they would in a Norwegian café. The slightly bitter drink complements the sweetness of the buns beautifully.
• With Whipped Cream: For extra indulgence, serve them with a dollop of lightly sweetened whipped cream or mascarpone cheese.
• As a Breakfast Treat: Pair with Greek yogurt and fresh berries for a balanced morning meal.
• With a Drizzle of Honey: A touch of honey enhances the natural sweetness of the raspberries and makes the buns even more irresistible.
• For a Special Dessert: Warm them slightly and serve with a scoop of vanilla ice cream for an elegant after-dinner treat.

Pairing Suggestions

These buns pair wonderfully with a variety of beverages and side dishes. Here are some great combinations to try:

Beverage Pairings

• Coffee: A rich, dark Norwegian-style coffee (also known as kokekaffe) pairs perfectly with these buns.
• Tea: A floral or citrusy tea, such as Earl Grey or chamomile, balances the tartness of the raspberries.
• Milk: A glass of cold whole milk or oat milk complements the creamy custard.
• Fruit Juice: Freshly squeezed orange juice or a raspberry smoothie makes for a refreshing pairing.

Side Pairings

• Fresh Fruit: Serve with a side of sliced strawberries, blueberries, or peaches for a colorful, nutritious addition.
• Yogurt Parfait: Layer Greek yogurt, granola, and fresh raspberries for a delicious side dish.
• Scrambled Eggs & Bacon: If serving these buns as part of a brunch spread, pair them with scrambled eggs and crispy turkey bacon for a balanced meal.

Storage, Freezing & Reheating Instructions

Storage

• Store leftover buns in an airtight container at room temperature for up to 2 days.
• For longer storage, keep them in the refrigerator for up to 5 days. Before serving, reheat briefly to restore their soft texture.

Freezing

• These buns freeze well! Once cooled, place them in a single layer on a baking sheet and freeze for 1 hour.
• Transfer to a freezer-safe bag and store for up to 3 months.
• To serve, thaw at room temperature and reheat for a few minutes in a warm oven.

Reheating

• Oven: Warm at 300°F (150°C) for 5-7 minutes.
• Microwave: Heat for 20-30 seconds on medium power.
• Toaster Oven: Reheat for 5 minutes at 300°F (150°C) for a crispier texture.

Common Mistakes to Avoid

1. Not Kneading the Dough Properly

Under-kneaded dough won’t develop enough gluten, resulting in dense, heavy buns. Make sure to knead until the dough is smooth and elastic.

2. Skipping the Second Rise

The second rise allows the buns to become light and fluffy. Don’t rush this step!

3. Overfilling with Custard

Adding too much custard can cause it to overflow during baking. Stick to 1-2 tablespoons per bun.

4. Using Fresh Raspberries Instead of Frozen

Fresh raspberries release too much liquid, making the dough soggy. Frozen berries are best for even distribution.

5. Overbaking

Baking too long will dry out the buns. Remove them when golden brown and slightly soft in the center.

Pro Tips for Perfect Raspberry Custard Buns

• Use high-quality vanilla for the best custard flavor. If using extract, opt for pure vanilla instead of artificial.
• Test your yeast by dissolving it in warm water with a pinch of sugar. If it foams after 5 minutes, it’s active.
• Make the custard ahead to save time. It can be refrigerated for up to 2 days before baking.
• Use a serrated knife or floss for cleanly slicing the dough without squishing it.
• Let the buns cool slightly before eating so the custard sets properly.

Frequently Asked Questions (FAQs)

1. Can I make these without custard?

Yes! You can simply fill them with raspberry jam for a quicker alternative.

2. Can I use a different fruit?

Absolutely! Blueberries, blackberries, or chopped strawberries all work well.

3. How can I make this recipe dairy-free?

Use oat milk for the dough and custard, and substitute vegan butter.

4. Can I prepare these the night before?

Yes! Assemble the buns, cover, and refrigerate overnight. Let them rise at room temperature for 30 minutes before baking.

Conclusion & Call to Action

Now that you have everything you need to make delicious, bakery-style raspberry custard buns, it’s time to start baking! I’d love to hear how your batch turns out. If you try this recipe, leave a comment below and let me know what you think. Happy baking!

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