Name: Blackberry Custard Buns
Cook time: 20 min
Total time: 20 min
Yield: 16 buns
Ingredients: 250 g all-purpose flour (2 cups); 40 g sugar (3 tbsp); 1 tsp dry yeast; 120 ml lukewarm milk (½ cup); 40 g soft butter (3 tbsp); 1 egg; 1 pinch salt; some freshly ground vanilla (from a vanilla mill); 250 ml milk (1 cup); 1 egg yolk; 40 g sugar (3 tbsp); 20 g cornstarch (2 tbsp); some freshly ground vanilla (from a vanilla mill); a few blackberries, thinly sliced; 1 egg yolk + 1-2 tsp milk; powdered sugar for dusting

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FAQ

Blackberry Custard Buns Questions

Can other berries or frozen blackberries be used instead of fresh ones?

Yes, you can slice raspberries or strawberries thinly and use them the same way. If you only have frozen blackberries, thaw them fully and pat them very dry first. Otherwise the juice can seep into the dough and the custard and make the buns soggy.

Can the custard or dough be prepared ahead?

The custard is perfect for this, since it has to cool completely anyway. Keep it covered in the fridge and give it a quick stir before spreading. You can also let the dough rise a day early in the fridge, but let it come back to room temperature before rolling so it stays easy to shape.

Why does the custard leak out of the buns while baking?

Most often the custard was not cooked until properly thickened, or it was still warm when filling. Another culprit is too much filling on the triangle. Spread just a thin layer on the wide end, add the blackberry slices, and fold the edge over once to seal it in.

Why is the dough not rising or turning out dense?

Check the milk first: it should be lukewarm, because hot milk can kill the yeast. The yeast, sugar, and milk mixture should turn slightly foamy before you go on. Also give the dough a cozy, draft-free spot and wait until it has truly doubled.

How should leftover buns be stored?

Because of the custard filling, keep the buns covered in the fridge rather than on the counter. Dust them with powdered sugar only right before serving, as it tends to melt into the surface. A short warm-up in the oven brings back that fresh-baked softness.