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Sugar Raspberry Danish Bun

A bakery-style treat featuring flaky, spiraled pastry dough filled with rich vanilla custard and topped with tart fresh raspberries and powdered sugar.
Print Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 2 hours 5 minutes
Servings: 8 buns
Course: Breakfast, Dessert
Cuisine: Danish, European
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 2.5 cups all-purpose flour
  • 0.25 cup sugar
  • 2.25 tsp instant yeast 1 packet
  • 0.5 tsp salt
  • 0.5 cup milk warm
  • 0.5 cup unsalted butter cold, cubed
  • 1 egg
Custard Filling
  • 1 cup milk
  • 3 egg yolks
  • 0.25 cup sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
Assembly
  • 1 cup fresh raspberries
  • 1 egg for egg wash
  • 0.25 cup powdered sugar for dusting

Equipment

  • Baking sheet
  • Mixing bowls
  • Saucepan
  • Whisk
  • Wire rack

Method
 

  1. Make the custard: Whisk yolks, sugar, and cornstarch. Pour in hot milk slowly to temper. Cook over medium heat until thickened. Chill.
  2. Make the dough: Mix dry ingredients. Cut in cold butter until pea-sized. Add egg and warm milk. Mix to form shaggy dough.
  3. Roll out dough into a rectangle, fold in thirds. Rotate and repeat rolling/folding 3 times. Chill for 30 minutes.
  4. Roll dough out to 1/4 inch thickness. Cut into strips.
  5. Twist strips and coil into spirals on baking sheet. Press down centers to create wells.
  6. Fill centers with custard and top with raspberries. Let rise for 45 minutes.
  7. Preheat oven to 375°F (190°C). Brush edges with egg wash.
  8. Bake 15-18 minutes until golden. Cool on wire rack.
  9. Dust generously with powdered sugar before serving.

Notes

Ensure the custard is fully chilled before assembling to prevent it from soaking into the dough too quickly.