The light lingers across the valley a little more each day, illuminating the icy, snow-laden landscape. Winter might still have a hold, but the brightness and warmth are reminders that spring is not too far away. And what better way to celebrate the radiancy of this time then with a baked good that captures this essence. These raspberry custard buns do just the trick, with their sweet and tart raspberries and bright yellow custard wrapped in a blanket of cardamom dough.
Using frozen raspberries picked from the garden in the summer rather than jam provides a freshness to these buns with each bite. The dough is a simple bun “boller” dough I use as my base for most of my bun recipes. A spoonful of sweet and creamy custard in each one provides a nice balance to the tart raspberries.
As the raspberry custard buns bake, the flavors seeps into one another in the most delightful way. Finishing them off with a dusting of powdered sugar and enjoying them while still warm is the best way to savor each one.
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