Assembly:
4. On a lightly floured surface, roll out the risen dough into a large rectangle. Spread the butter and brown sugar mixture evenly over the dough. Sprinkle the chopped raspberries on top.
5. Starting from the long edge, roll the dough tightly into a log. Cut the log into 12 equal pieces and place them in a greased or parchment-lined baking dish. Cover and let rise until doubled, about 30 minutes.
For the Custard:
6. In a medium bowl, whisk together the egg yolks and granulated sugar until smooth. Add the cornstarch and mix until combined.
7. In a saucepan, warm the milk with the split vanilla bean (or add the vanilla extract later). Remove the vanilla bean and slowly whisk the warm milk into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the custard thickens. Remove from heat and let cool slightly.
Baking:
8. Preheat your oven to 400ºF (200ºC). Using a spoon or your fingers, make an indentation in the center of each risen bun and fill with a generous spoonful of the custard.
9. Brush the tops of the buns with the remaining beaten egg.
10. Bake in the preheated oven for 15 minutes, or until golden brown and cooked through. Allow to cool slightly before serving.
Prep Time: 2 hours
Cooking Time: 15 minutes
Total Time: 2 hours 15 minutes
Calories: 280 kcal per serving
Servings: 12
