4 tablespoons (56 g) butter, at room temperature
4 tablespoons brown sugar
1 1/2 cups (150 g) frozen raspberries, roughly chopped
For the Custard:
2 large egg yolks, at room temperature
1/3 cup (65 g) granulated sugar
2 tablespoons cornstarch
2 cups (480 ml) whole milk
1/2 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
Directions:
For the Buns:
Warm the milk until lukewarm. In a stand mixer with a dough hook attachment, combine the flour, sugar, yeast, cardamom, and salt. Add the warm milk and one egg, then knead on low speed for 8 minutes.
Add the butter pieces and continue kneading on medium speed for an additional 5 minutes. The dough should be smooth and elastic. Transfer the dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1 hour.
For the Filling:
3. Mix the room temperature butter with the brown sugar until smooth and well combined.
