Raspberry Custard Buns (Bringebærsnurrer Med Vaniljekrem)

northwildkitchen.com

Jill Mac

subheading: For the buns:

1¼ cups (300 ml) whole milk

4 cups plus 2 tablespoons (500 g) all-purpose flour, sifted

6 tablespoons (75 g) granulated sugar

2 teaspoons (¼ ounce (7 g)) instant yeast

1 ½ teaspoons ground cardamom

¼ teaspoon salt

2 large eggs, at room temperature

⅓ cup (75 g) lightly salted butter, cut into small pieces

subheading: For the filling:

4 tablespoons (56 g) butter, at room temperature

4 tablespoons brown sugar

1 ½ cups (150 g) frozen raspberries, roughly chopped

subheading: For the custard:

2 large egg yolks, at room temperature

⅓ cup (65) granulated sugar

2 tablespoons cornstarch

2 cups (480 ml) whole milk

½ vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

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