Raisin Cream Buns
Breakfast buns and a cup of coffee are one of my favorite ways to enjoy the morning. Traditionally, cinnamon rolls, and their variations get first request here in my home. However, these AMAZING Raisin Cream Buns might take the lead role. Brioche dough, filled with pastry cream, plump raisins, and topped with an apricot glaze, suddenly fast forwards me to a virtual French Bistro.
Rasin and Cream
Thinking why I love these so much are two reasons:
- They remind me of a snack cake mom use to put into my lunch box as a kid
- They totally bring a French pastry right into your kitchen, who needs to go to Paris, right?
Speaking of those lunch box treats mentioned above, I created my own version where I can enjoy anytime in a Rasin Creme Whoopie Pie. Check out the recipe.
These beauties start off with a super buttery and soft brioche dough, perfect for these Raisin Cream Buns. Typically called an “enriched dough” as it’s made with sugar, butter, eggs, and milk. A lightly sweetened dough. It’s absolutely to die for bread. I love brioche plain and simple but when this hooks up with pastry cream and raisins, Oh my goodness! Get out of here!
If your curiosity grips you, here is a great write up on enriched doughs by Masterclass.
Rasin Cream Bun Beautiful Brioche
Some of my “go-to” ingredients for Brioche:
- King Arthur Flour (one of the best flours)
- Pasture Raised Eggs (love these super yellow yolks)
- Grass Fed Butter
Of course, you can use other varieties that are traditional and standard ingredients than what’s above. You will still get amazing Raisin Creme Buns. But, when you use the best ingredients, you get pretty amazing results.
If you love to make bread and experiment, check out some of my favorites in Bread Basket.
Filling: Pastry Cream
These Raisin Cream Buns are filled with pastry cream, a traditional and easy vanilla custard you make on the stovetop. Its’s so simple and so delicious and has many multipurpose uses. Check out my post on Custards to learn all about the different custards and creams in pastry.
Pastry Cream Workout
You know I have to share with you, every time I make pastry cream, I take a trip down memory lane as I’m whisking constantly on the stove. As a pastry cook working in corporate catering outside Washington, D.C. I would literally stand on a mini stool with a whisk the size of a baseball bat and stir pounds of pastry cream cooking in a giant kettle! Woo, what a workout for the arms!!! Who needs weights!
Raisins make a great addition with the pastry cream. I like to soak them in some water to plump them up and make them softer before using them. Also, another great idea is to soak them in a little rum for a few hours, drain and now they become Rum Raisins Cream Buns!
Rasin Cream Buns Glaze
To finish off these amazing buns is a super simple apricot glaze. Apricot preserves warmed and strained and brushed over the cooked buns for a terrific taste and shine!
We used to lather this stuff on almost everything working in the bakeshop for a great presentation on pastries, fruit on tarts, and breads.
I hope you will try these incredible, amazing, fantastic buns.
My friend who is my taste tester gave these “10” stars! Wow, I’ll roll with that!!!
Kick up your feet, enjoy the fruit of your labor and picture yourself in a French bakery in Paris as you enjoy them!Print
Raisin Cream Buns
Delicious and buttery brioche dough filled with pastry cream and raisins and topped with an apricot glaze for an amazing pastry!
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 1 1/2 days
- Yield: 12–15 buns 1x
- Category: Breads
1 tsp sugar
1/4 cup + 1 tablespoon warm milk (105 degrees)
1 package or 2 1/4 tsp active dry yeast
3 1/4 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
12 tablespoons unsalted, softened butter cut into slices
1 cup raisins
1 cup boiling water
1 cup whole milk
1/4 cup sugar
3 egg yolks
1 tablespoon + 3/4 teaspoon cornstarch
1/2 teaspoon vanilla
1 tablespoon butter
1/4 cup apricot preserves
2 tablespoons water
Make the pastry cream the day before so it is ready to use.
In a saucepot, combine the milk and place on medium heat till it steeps (careful not to boil, steam will be rising over the milk, and it will be hot)
In a small bowl, place the sugar, salt, yolks, and cornstarch and whisk well.
Slowly take the heated milk and add in a slow stream to the egg yolk mixture whisking constantly. Bringing the eggs up to temperature.
Once all the milk is added, pour the mixture back into the pot and cook to boil whisking constantly on medium heat. Boil the mixture for 2-3 minutes whisking constantly. Mixture will thicken greatly. Boiling thickens the custard and cooks out the starch in the cornstarch.
Remove from the heat and add the vanilla and butter and whisk till all the butter is combined.
Immediately pour into a bowl and cover with saran wrap pressing onto the custard so a film does not form.
Refrigerate 3-4 hours or overnight till custard is chilled. Once ready to use, whisk and mix the custard till it is light and fluffy and ready to spread on the dough. (Can use hand or stand mixer).
Combine the warm milk, yeast, and 1 teaspoon sugar and whisk well, allow to stand 5-10 minutes till foamy.
Mix together the remaining 3 tablespoons of sugar, salt, and all the flour in a stand mixer with the dough hook.
Add the yeast mixture to the flour mixture and knead on low till mixture starts to combine.
Add in the eggs, one at a time and continue to mix till all the eggs are combined.
Increase the speed of the mixer slightly just under medium and add in the butter one tablespoon at a time till all the butter is mixed in.
Turn the mixer up to medium low to medium and continue to knead the dough till a smooth dough is seen. 5-7 minutes or so.
Add in a tablespoon of flour at a time if the dough is too sticky and continue to knead.
Finished dough will be smooth and not too sticky when kneaded perfectly.
Spray a bowl with cooking spray, roll the dough into a ball and place the dough in the bowl, tossing to coat with the cooking spray.
Cover with saran wrap or a towel and allow to rise till double in size.
Punch down the dough, cover the bowl with saran wrap tightly and place in the refrigerator overnight.
Prepare the Raisins
When ready to assemble the rolls, prepare the raisins.
Place the raisins in a bowl and pour the hot water on top. Allow them to sit 10-15 minutes. Drain and place on paper towel. They are ready for the filling.
Assembling the rolls
Roll into a 18×11 rectangle on a lightly floured surface.
Spread pastry cream all over the dough leaving a 1/2″ border.
Sprinkle with the raisins and starting with the long side, roll into a log.
Place the log on a baking sheet, seam side down, cover with a towel, and refrigerate one hour. This makes it easier to slice.
Line two cookie sheets with parchment paper. Slice the log into 1″ rolls and place them 2″ apart on cookie sheets. You will get about 13-15 rolls.
Cover with a kitchen towel and allow to rise about 45 minutes to an hour. They will be nice and puffy.
Preheat oven to 425 degrees. Bake rolls for 12-15 minutes till lightly browned on top.
Prepare the Glaze
While rolls are baking prepare the glaze by heating the preserves with water on medium low heat in a small saucepot till thinned out.
Remove and strain through a small mesh strainer or you can simply take out the large chunks of apricot pieces.
Brush onto each bun with a pastry brush once removed from the oven for a beautiful shine.
Once cooled, I like to freeze them while on the baking sheet till firm. Then individually wrap them in saran wrap and place in a freezer bag. Unwrap and microwave 30 seconds to enjoy whenever your craving hits.
This recipe was adapted from Gourmet Cookbook.
Keywords: brioche, pastry cream, buns
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