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Raspberry Custard Buns (Bringebærsnurrer Med Vaniljekrem)
Ingredients
  • 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
Steps
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