Fruity Custard Rolls (Printable Version)

Puffy buns packed with custard and juicy raspberries.

# What You'll Need:

01 - 2 cups regular flour
02 - 1/2 cup white sugar
03 - 1/4 cup soft butter, unsalted
04 - 1/2 cup full-fat milk
05 - 1/4 teaspoon table salt
06 - 1 tablespoon dry yeast
07 - 1 large egg
08 - 1 cup raspberries, washed
09 - 1/2 cup cream filling
10 - 1 teaspoon pure vanilla
11 - Extra sugar powder for sprinkling

# Step-by-Step Guide:

01 - Mix the warm milk with yeast in a tiny bowl. Leave it alone for 5 minutes till it bubbles up.
02 - Grab a big bowl and stir flour, sugar, and salt together.
03 - Put the soft butter, egg, and bubbly yeast mix into your dry stuff. Stir until you see dough starting to form.
04 - Move your dough to a floured counter and push it around for 5-7 minutes until it feels smooth.
05 - Put your dough in a greased bowl, throw a kitchen towel over it, and stick it somewhere warm for an hour till it puffs up twice its size.
06 - While waiting, stir together the raspberries, cream filling, and vanilla in a bowl. Put it aside for later.
07 - Once your dough has puffed up, smack it down and roll it flat to 1/2 inch. Use a cookie cutter to make circles.
08 - Drop some raspberry mix in the middle of each circle. Fold dough over and squeeze edges to close it up.
09 - Put your filled buns on a paper-lined baking tray. Cover them and wait another 30 minutes.
10 - While they're resting, turn your oven on to 375°F (190°C).
11 - Stick the buns in the hot oven for 20-25 minutes until they turn golden.
12 - Take them out and let them sit for about 15 minutes.
13 - Lastly, sprinkle some sugar powder on the warm buns before you eat them.

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