Soft sweet rolls filled with homemade vanilla custard and plump raisins. Use your favorite dough or my favorite dough.
One of the grocery stores near our house sells fresh baked goodies. One of those goodies is a custard raisin roll and it’s super delicious. Seriously, I rarely walk by the custard raisin rolls without grabbing one. They’re just so good. Needless to say, I had to make my own. Soft bread rolls, filled with creamy vanilla custard and pieces of sweet plump raisins. Who can resist these? I know, no one.
For these rolls, I used my basic bread dough. Like I’ve said before, it’s my go-to recipe for many many recipes involving bread. It’s so easy and versatile. And because of it’s “neutral” flavor, you can use it for both sweet and savory dishes. I use the same dough in my pigs in a blanket and cheese onion rolls. You don’t need a standing mixer or an electric handmixer for this dough. Start off by mixing it with a spatula then knead by hand and you’re good to go. Most doughs are kneaded until membrane stage, but I never do that with this dough and it comes out fluffy every single time.
The custard might seem intimidating to make, but it really isn’t. I know, it’s scary. The first time I made custard I was nervous too. But once you’ve made it, you’ll see there’s actually nothing really scary about custard. The hardest part is to not scramble the eggs. You can prevent that by “tempering” the eggs. In steps that means:
- Mix eggs with sugar and corn starch
- Bring milk to a simmer
- Add 1/3 of the simmering milk to the egg mixture while stirring
If you remember to stir the mixture while adding the milk, you’ll have no trouble making the custard.
Finally, make sure you soak your raisins. I rarely make a recipe with raisins without soaking them. Banana bread? Soaked. Loaf cake with raisins? Soaked. Soaking raisins makes them plump and juicy. It’s really a step you can not miss. By using hot water, soaking raisins will take you 10 minutes tops. Totally worth your time. And as I’ve said enough “soaked” for the rest of my life now, I’ll let you move on to the actual recipe. Enjoy!
- 240 mL milk*
- 3 egg yolks
- 70 g caster sugar
- 1½ Tbsp corn starch
- 10 g unsalted butter, softened
- 2 tsp vanilla extract
- 150 raisins, soaked and drained
- 1 x Basic bread dough**
- egg wash (1 egg + 1 Tbsp water)
- Butter a 20x30cm pan and dust it with flour. Set aside.
- In a saucepan, bring the milk to a gentle simmer.
- Meanwhile, mix the egg yolks, sugar and corn starch in a bowl.
- While stirring, pour about 1/3 of the simmering milk in the egg mixture. Mix until combined.
- Put the saucepan back on the heat and pour back the egg mixture in the pan.
- Bring the mixture to a boil while stirring. Keep stirring until the custard thickens. Remove the pan from the heat.
- Stir in the butter until completely melted and mixed. Then, mix in the vanilla extract,
- Pour the custard in a bowl and cover with cling film. Make sure the cling film touches the surface of the custard to prevent a film from forming. Set aside to cool completely.
- Roll out the dough to a rectangle about 3-5 mm thick.
- Spread on the cooled custard, leaving about 1 cm from the sides clear.
- Scatter the soaked raisins on top of the custard.
- Roll up the dough and cut in 16 equal pieces. Place the pieces in the prepared baking pan. Let the dough rise 30-60 minutes or until double in size.
- Meanwhile, preheat the oven to 180C.
- Brush some egg wash on the rolls and bake the rolls 25-30 minutes at 180C or until the dough is lovely golden brown.
- * I used skim milk, but you can use full fat milk too
- ** This is my basic bread dough, but you can use your own dough if you want to