Blackberry Buns with Custard

Blackberry Buns with Custard

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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


Units Scale


  • 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


  • 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


  1. 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.
  2. 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.
  3. When the dough has risen, punch down and knead again on the worktop. Form a roll and cut off 20 equal portions.
  4. 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.
  5. 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.


I used two regular size pie dishes as I could not fit all 20 buns into one pan.


Keywords: Buns, Blackberry, Custard, Yeast

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