Raspberry Custard Buns (Bringebærsnurrer med vaniljekrem)

Soft, fluffy cardamom-spiced buns filled with creamy vanilla custard and sweet-tart raspberries – perfect for brunch or afternoon tea.

🎉 Introduction

There’s something magical about the smell of freshly baked buns filling your kitchen. These Raspberry Custard Buns, also known as Bringebærsnurrer med vaniljekrem in Norway, are pillowy soft rolls packed with vibrant raspberry flavor and a dollop of rich, homemade vanilla custard.

Whether you’re serving them for a cozy weekend breakfast, a brunch party, or simply enjoying one with coffee, these buns are a beautiful and delicious addition to any table. The subtle cardamom in the dough gives a warm, Nordic flair, while the raspberries bring brightness and the custard adds indulgence.

🧰 Equipment Needed

• Stand mixer with dough hook (or a large mixing bowl and wooden spoon)
• Rolling pin
• Sharp knife or dough scraper
• Saucepan and whisk (for custard)
• Small bowl (for filling)
• Baking tray lined with parchment
• Clean kitchen towel
• Pastry brush
• Spatula

🛒 Ingredients

For the Dough

• 300 ml (1¼ cups) whole milk, lukewarm
• 500 g (4 cups) all-purpose flour
• 75 g (6 tbsp) granulated sugar
• 2 tsp instant yeast
• 1½ tsp ground cardamom
• ¼ tsp salt
• 1 large egg
• 75 g (⅓ cup) cold salted butter, cubed

For the Filling

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

For the Vanilla Custard

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

For Finishing

• 1 egg, beaten (for egg wash)
• Powdered sugar for dusting (optional)

👩‍🍳 Directions

Step 1: Prepare the Dough

1. In a stand mixer bowl, combine flour, sugar, yeast, cardamom, and salt.
2. Warm the milk until lukewarm (not hot) and pour it into the dry ingredients along with the egg.
3. Using a dough hook, mix on low speed until it forms a shaggy dough (about 2–3 minutes).
4. With the mixer running, add the cold butter cubes a few at a time.
5. Knead the dough for 8–10 minutes until smooth and elastic.
6. Transfer to a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm spot for 1 hour, or until doubled in size.

Step 2: Make the Vanilla Custard

1. In a saucepan, whisk egg yolks, sugar, and cornstarch until smooth.
2. Gradually whisk in milk until fully incorporated.
3. Place over medium heat and cook, whisking constantly, until the mixture thickens (5–8 minutes).
4. Remove from heat and stir in vanilla.
5. Transfer to a bowl, press plastic wrap directly onto the surface, and chill.

Step 3: Prepare the Filling

1. Mix softened butter and brown sugar in a small bowl.
2. Chop the frozen raspberries and keep them in the freezer until ready to use (this helps prevent soggy dough).

Step 4: Roll and Assemble the Buns

1. After the dough has risen, punch it down and turn it out onto a floured surface.
2. Roll into a rectangle about 20×15 inches.
3. Spread the brown sugar butter evenly over the dough.
4. Sprinkle the frozen chopped raspberries across the surface.
5. Roll up the dough tightly from the long edge into a log.
6. Slice into 12 even pieces using a sharp knife or dough cutter.
7. Place buns on a parchment-lined baking sheet, spaced slightly apart.
8. Cover loosely and let rise again for 30–40 minutes.

Step 5: Fill with Custard

1. Preheat the oven to 375°F (190°C).
2. Using the back of a spoon or your fingers, gently press down the center of each bun to create a well.
3. Spoon 1–2 tablespoons of vanilla custard into each well.
4. Brush the exposed dough with beaten egg.

Step 6: Bake

1. Bake buns for 15–18 minutes, or until golden brown and set.
2. Allow to cool on the tray for 10 minutes.
3. Dust with powdered sugar before serving, if desired.

🍽️ Servings & Timing

• Servings: 12 buns
• Prep Time: 45 minutes
• Rise Time: 90 minutes
• Bake Time: 15–18 minutes
• Total Time: ~2.5 hours

🧊 Storage & Reheating

Storage:

• Keep buns in an airtight container at room temperature for 1–2 days.
• Refrigerate for up to 4 days, especially if the weather is warm.

Reheating:

• Reheat in the oven at 300°F (150°C) for 5–7 minutes.
• Microwave individual buns for 15–20 seconds for a quick warm-up.

🥄 Variations

• Lemon Custard: Add lemon zest to the custard for brightness.
• Blueberry Swirl: Replace raspberries with frozen blueberries.
• Nutty Crunch: Sprinkle slivered almonds or chopped pistachios on top.
• Cream Cheese Filling: Swap the custard for sweetened cream cheese.
• Chocolate Chips: Add a handful of dark chocolate to the raspberry layer.
• Vegan Option: Use plant-based milk, butter, and custard alternatives.
• Cinnamon Spice: Add a dash of cinnamon to the dough for warmth.
• Maple Glaze: Drizzle with a simple maple glaze after baking.

❓ 10 FAQs

1. Can I use fresh raspberries instead of frozen?
Yes, but frozen raspberries are less juicy and prevent soggy buns.

2. Can I make the custard ahead of time?
Absolutely! It can be made a day ahead and stored in the fridge.

3. What’s the best way to shape these buns?
Roll into a log and slice evenly with a sharp knife or floss for clean cuts.

4. Can I freeze these?
Yes. Freeze after baking, then thaw and reheat as needed.

5. What can I use instead of cardamom?
Cinnamon or nutmeg are great alternatives.

6. Do I need a stand mixer?
No — you can knead the dough by hand. It’ll just take a bit longer.

7. Can I add glaze instead of powdered sugar?
Yes. Try a simple vanilla or lemon glaze.

8. What’s the texture like?
Soft, fluffy, with creamy custard and juicy berry bursts.

9. Can I double the recipe?
Yes, just ensure you have enough baking trays and space.

10. Can I add other fillings?
Yes — try jam, Nutella, or chopped fruit blends!

🏁 Conclusion

These Raspberry Custard Buns are a gorgeous blend of texture and flavor — soft, swirled dough, bright raspberry tang, and rich vanilla custard. A true showcase of Scandinavian comfort baking, they’re the perfect companion for morning coffee or a lazy afternoon treat.

Whether you’re new to baking or an experienced baker, these buns will bring smiles to every face around the table.

Adam

Raspberry Custard Buns (Bringebærsnurrer med vaniljekrem)

There’s something magical about the smell of freshly baked buns filling your kitchen. These Raspberry Custard Buns, also known as Bringebærsnurrer med vaniljekrem in Norway, are pillowy soft rolls packed with vibrant raspberry flavor and a dollop of rich, homemade vanilla custard. Whether you’re serving them for a cozy weekend breakfast, a brunch party, or simply enjoying one with coffee, these buns are a beautiful and delicious addition to any table. The subtle cardamom in the dough gives a warm, Nordic flair, while the raspberries bring brightness and the custard adds indulgence.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Rise & Bake time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 12 buns

Ingredients Equipment Method Notes

Ingredients

  

For the Dough

• 300  ml 1¼ cups whole milk, lukewarm
• 500  g 4 cups all-purpose flour
• 75  g 6 tbsp granulated sugar
• 2 tsp instant yeast
• 1½ tsp ground cardamom
• ¼ tsp salt
• 1 large egg
• 75  g ⅓ cup cold salted butter, cubed

For the Filling

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

For the Vanilla Custard

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

For Finishing

• 1 egg beaten (for egg wash)
• Powdered sugar for dusting optional

Equipment

• Stand mixer with dough hook (or a large mixing bowl and wooden spoon)
• Rolling Pin
• Sharp knife or dough scraper
• Saucepan and whisk (for custard)
• Small bowl (for filling)
• Baking tray lined with parchment
• Clean kitchen towel
• Pastry brush
• Spatula

Method

 

Step 1: Prepare the Dough

1. In a stand mixer bowl, combine flour, sugar, yeast, cardamom, and salt.
2. Warm the milk until lukewarm (not hot) and pour it into the dry ingredients along with the egg.
3. Using a dough hook, mix on low speed until it forms a shaggy dough (about 2–3 minutes).
4. With the mixer running, add the cold butter cubes a few at a time.
5. Knead the dough for 8–10 minutes until smooth and elastic.
6. Transfer to a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm spot for 1 hour, or until doubled in size.

Step 2: Make the Vanilla Custard

1. In a saucepan, whisk egg yolks, sugar, and cornstarch until smooth.
2. Gradually whisk in milk until fully incorporated.
3. Place over medium heat and cook, whisking constantly, until the mixture thickens (5–8 minutes).
4. Remove from heat and stir in vanilla.
5. Transfer to a bowl, press plastic wrap directly onto the surface, and chill.

Step 3: Prepare the Filling

1. Mix softened butter and brown sugar in a small bowl.
2. Chop the frozen raspberries and keep them in the freezer until ready to use (this helps prevent soggy dough).

Step 4: Roll and Assemble the Buns

1. After the dough has risen, punch it down and turn it out onto a floured surface.
2. Roll into a rectangle about 20×15 inches.
3. Spread the brown sugar butter evenly over the dough.
4. Sprinkle the frozen chopped raspberries across the surface.
5. Roll up the dough tightly from the long edge into a log.
6. Slice into 12 even pieces using a sharp knife or dough cutter.
7. Place buns on a parchment-lined baking sheet, spaced slightly apart.
8. Cover loosely and let rise again for 30–40 minutes.

Step 5: Fill with Custard

1. Preheat the oven to 375°F (190°C).
2. Using the back of a spoon or your fingers, gently press down the center of each bun to create a well.
3. Spoon 1–2 tablespoons of vanilla custard into each well.
4. Brush the exposed dough with beaten egg.

Step 6: Bake

1. Bake buns for 15–18 minutes, or until golden brown and set.
2. Allow to cool on the tray for 10 minutes.
3. Dust with powdered sugar before serving, if desired.

Notes

🧊 Storage & Reheating
Storage:
Keep buns in an airtight container at room temperature for 1–2 days.

Refrigerate for up to 4 days, especially if the weather is warm.

Reheating:
Reheat in the oven at 300°F (150°C) for 5–7 minutes.

Microwave individual buns for 15–20 seconds for a quick warm-up.

🥄 Variations
Lemon Custard: Add lemon zest to the custard for brightness.

Blueberry Swirl: Replace raspberries with frozen blueberries.

Nutty Crunch: Sprinkle slivered almonds or chopped pistachios on top.

Cream Cheese Filling: Swap the custard for sweetened cream cheese.

Chocolate Chips: Add a handful of dark chocolate to the raspberry layer.

Vegan Option: Use plant-based milk, butter, and custard alternatives.

Cinnamon Spice: Add a dash of cinnamon to the dough for warmth.

Maple Glaze: Drizzle with a simple maple glaze after baking.

❓ 10 FAQs
1. Can I use fresh raspberries instead of frozen?
Yes, but frozen raspberries are less juicy and prevent soggy buns.

2. Can I make the custard ahead of time?
Absolutely! It can be made a day ahead and stored in the fridge.

3. What’s the best way to shape these buns?
Roll into a log and slice evenly with a sharp knife or floss for clean cuts.

4. Can I freeze these?
Yes. Freeze after baking, then thaw and reheat as needed.

5. What can I use instead of cardamom?
Cinnamon or nutmeg are great alternatives.

6. Do I need a stand mixer?
No — you can knead the dough by hand. It’ll just take a bit longer.

7. Can I add glaze instead of powdered sugar?
Yes. Try a simple vanilla or lemon glaze.

8. What’s the texture like?
Soft, fluffy, with creamy custard and juicy berry bursts.

9. Can I double the recipe?
Yes, just ensure you have enough baking trays and space.

10. Can I add other fillings?
Yes — try jam, Nutella, or chopped fruit blends!

🏁 Conclusion
These Raspberry Custard Buns are a gorgeous blend of texture and flavor — soft, swirled dough, bright raspberry tang, and rich vanilla custard. A true showcase of Scandinavian comfort baking, they’re the perfect companion for morning coffee or a lazy afternoon treat.

Whether you’re new to baking or an experienced baker, these buns will bring smiles to every face around the table.