Blackberry Buns with Custard
This is a fun recipe from Kinfolk magazine. Cute little buns of dough wrapped around fresh blackberries and drenched in custard. Makes a yummy dessert, paired with a little summer meal. This recipe comes from Kinfolk Magazine Volume Six
- Prep Time: 1 hour 30 mins
- Cook Time: 30 mins
- Total Time: 2 hours
- Yield: 20 buns 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Units
Scale
Buns
- 3 cups (500 g) all-purpose flour
- 1 cup (250 ml) whole milk
- 1/4 cup (50 g) white sugar
- 2 1/2 teaspoons active dry yeast
- 1/2 cup (120 g) unsalted butter, softened
- 1 egg
- pinch of salt
- 2 pints (300 g) fresh blackberries for the filling
- 1/3 cup (75 g) unsalted butter, melted for brushing buns
Custard
- 1 (15 g) Tablespoon cornstarch
- 1/2 (80 g) cup sugar
- 5 egg yolks
- 1 1/2 teaspoons pure vanilla extract
- 2 (500 ml) cups full milk
- 1 (250 ml) cup whipping cream
Instructions
- Warm the milk, mix 5 tablespoons of the warm milk and 1 tablespoon of sugar with the yeast and pour the mixture into a large bowl. Allow to rise for about ten minutes. Now add ½ cup of the butter, the remaining milk and sugar, the egg and salt, mix to combine. Add flour and knead with hands until dough is smooth and elastic. Cover with a kitchen towel, and let rise in a warm place free from drafts, for 40 minutes.
- In the meantime make custard. Mix cornstarch, sugar, and egg yolks in a separate bowl. In a big pot boil up milk, cream. Add vanilla. Pour about 1/3 of the hot liquid into the egg mixture; stir thoroughly, then pour this back into the original pot of milk-cream mixture and reheat. Stir thoroughly, until the sauce thickens. Remove from the stove.
- When the dough has risen, punch down and knead again on the worktop. Form a roll and cut off 20 equal portions.
- Press them flat individually with the palm of your hand and put 3-4 blackberries in the middle. Press the dough rims together to form a small ball. Put the buns into a buttered, oven-safe baking dish with the joined ends below (upside down). Cover with a kitchen towel and let rise for another 15 minutes.
- Preheat oven to 350° F. Melt the rest of the butter, gently brush the buns, and bake until golden-brown for 30–40 minutes. Let cool down and dust generously with powdered sugar. Serve with warm vanilla sauce.
Notes
I used two regular size pie dishes as I could not fit all 20 buns into one pan.
Nutrition
- Serving Size: 1
- Calories: 199
- Sugar: 9.1g
- Sodium: 36ml
- Fat: 6.4g
- Saturated Fat: 3.5g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 30g
- Fiber: 1.6g
- Protein: 5.4g
- Cholesterol: 78mg
Find it online: https://bakingforfriends.com/blackberry-buns-with-custard/