Raspberry Custard Rolls
Line two baking sheets with parchment paper & set aside until ready to use. To the bowl of a stand mixer fitted with the dough hook attachment add the milk. Sprinkle in the yeast & let stand for 5 minutes, until yeast appears foamy.
Ingredients
For the dough:
- 1 cup whole milk, warm to touch
- 2 teaspoons Fleischmann's Instant Yeast
- ½ cup granulated sugar
- ⅓ cup unsalted butter, melted & cooled
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon ground cardamom
- ½ teaspoon salt
For the filling:
- 3 tablespoons melted unsalted butter
- 3 tablespoons brown sugar
- 1 cup frozen chopped raspberries
- 1 cup vanilla custard
- Powdered sugar, to finish
Method
Line two baking sheets with parchment paper & set aside until ready to use.
To the bowl of a stand mixer fitted with the dough hook attachment add the milk. Sprinkle in the yeast & let stand for 5 minutes, until yeast appears foamy.
Add the sugar, butter, eggs, vanilla, flour, cardamom & salt. Knead until dough is smooth & elastic, about 5 minutes.
Shape into a ball & transfer to a lightly greased bowl. Cover with a damp towel & let rise until doubled in size, about 1 hour.
On a lightly floured surface roll out dough to a (roughly) 12-inch by 18-inch rectangle. Brush the surface with melted butter. Evenly sprinkle with brown sugar & raspberries.
Tightly roll dough into a log & slice into 12 evenly sized rounds, about ¾-inch thick each. Discard the ends.
Transfer buns to prepared baking sheets, 6 per sheet. Add a spoonful of custard to the center of each bun.
Bake at 375(f) degrees until golden & cooked throughout, about 20 to 25 minutes. Dust with powdered sugar & serve.
