Description
Custard Raisin Rolls are soft, fluffy yeast rolls filled with creamy homemade custard and raisins, topped with crunchy almond flakes and a light dusting of powdered sugar. These sweet rolls combine a tender dough with rich custard filling, perfect for breakfast, brunch, or an indulgent snack.
Ingredients
Dough Ingredients
- 3½ cups all-purpose flour
- ¼ cup granulated sugar
- 2¼ teaspoons active dry yeast
- ½ teaspoon salt
- ½ cup warm milk (about 110°F)
- 2 large eggs (at room temperature)
- ⅓ cup unsalted butter (melted)
- ¾ cup raisins
Custard Ingredients
- 2 cups milk
- 3 tablespoons granulated sugar
- ⅓ cup custard powder
- ½ teaspoon vanilla extract
Topping Ingredients
- ½ egg beaten with 1 teaspoon milk (egg wash)
- 4 tablespoons almond slices or flakes
- 1 tablespoon powdered sugar (for dusting)
Instructions
- Activate the Yeast: In a small bowl, combine warm milk (110°F) with 1 tablespoon of granulated sugar and the active dry yeast. Let sit for about 5 minutes until frothy to activate the yeast.
- Mix the Dough: In a large bowl, whisk together the eggs and melted butter. Add the remaining granulated sugar along with salt, then stir in the yeast mixture once it’s frothy. Gradually add flour while mixing until a dough forms.
- Knead and Rise: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
- Make the Custard: In a small bowl, mix custard powder with a few tablespoons of milk to form a smooth slurry. In a saucepan, bring the remaining milk and granulated sugar to a boil. Slowly whisk in the slurry while stirring constantly over medium heat until thickened to pudding consistency. Remove from heat, stir in vanilla, and let cool completely.
- Roll Out the Dough: Once risen, roll the dough into a roughly 16-inch square on a floured surface, about ⅛ to ¼ inch thick.
- Add the Filling: Spread the cooled custard evenly over the dough, then sprinkle the raisins on top.
- Roll and Slice: Starting at one long edge, roll the dough tightly into a log. Slice the log into 12 equal pieces and arrange them spaced slightly apart in a 9×13-inch baking dish.
- Final Rise: Cover the rolls lightly with a kitchen towel and let them rest for 20 minutes to rise again.
- Glaze and Top: Preheat oven to 375°F. Brush the rolls with the egg wash and sprinkle with almond flakes.
- Bake: Bake for about 20 minutes or until golden brown and cooked through.
- Dust and Serve: Remove from oven, dust with powdered sugar while warm, and allow to cool slightly before serving.
Notes
- Ensure the milk used to activate yeast is warm but not hot to avoid killing the yeast.
- For a richer custard, you can substitute part of the milk with cream if desired.
- Raisins can be soaked in warm water or rum for 10 minutes for softer, plumper texture.
- Store leftover rolls in an airtight container and consume within 2 days for best freshness.
- These rolls can be reheated gently in the oven or microwave before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: Western
