If you want to know how these raisin and custard rolls taste, don’t ask my dad!

The standard response to any question about buns/rolls is, ‘They taste like normal – balls of white bread dough.’ But still, even if he thinks they taste similar to my apple cinnamon rolls (and every other bun/roll I’ve ever made), you’ll find him enjoying one with his afternoon cuppa.

If you want to get a true representation of how they taste, you better look at my mom, or, better yet, brother. ‘Can I have another one,’ he’ll say approximately a millisecond after his first, ‘I’ll be your photography assistant.’

If you’re looking for bribing assets, these fruity, sweet, airy rolls are perfect. My brother made the most compliant photography assistant you’ve ever seen. He brought me the raisins to litter over the floor, the fork to place daintily on the plate, and was on the standby in case I need anything else. Such as needing to get rid of a raisin and custard roll.

How to Make the Raisin & Custard Rolls

These raisin and custard rolls may take some time to prepare, but they’re really not difficult to make.

Ready? Here goes!

To start off, stir together the white bread flour, salt, brown sugar, and instant yeast. Then, mix together the milk, egg, vanilla essence, and sunflower oil. Pour into the dry ingredients and stir to combine.

You can use a stand mixer for this part if you have one.

Next, knead the mixture on a lightly floured surface for 5-10 minutes, or until soft and stretchy. Here is a helpful little video if you’ve never kneaded before:

Place the kneaded dough into a lightly greased bowl and cover it with a damp kitchen towel. Leave the dough in a warm place until it has doubled in size, which will take about an hour.

Making the Filling

While you’re waiting for the dough to rise, get started on the filling. Simply make 500ml of custard according to the packet instructions, then add the raisins and allow the custard to cool. 

My packet said to mix the custard powder, sugar, and a ¼ cup of the milk, then stir in the rest of the milk and microwave for 5 minutes, stirring every 2 minutes. Pretty straightforward. Just make sure you keep an eye on the custard so it doesn’t bubble over!

Once the dough has risen, roll it into a 0.5cm thick rectangle-ish shape on a lightly floured surface. 

Mix the softened butter, sugar, and cinnamon in a small bowl then spread it over the dough. Yep, this requires getting your hands dirty! Use the palms of your hands to spread the mixture evenly over the dough. 

Next, spread the cooled custard and raisins over the dough, then roll it up lengthways into a long log. Cut the log into 12 sections and place them spiral-side-up on a baking tray lined with baking paper.

Turn the oven on to 165°C and place the tray in the oven without waiting for it to heat up first. Take the rolls out when they look golden and are also lightly browned underneath. This took 25 minutes in my oven; but we know that every oven has it’s own personality…

Once baked, allow the rolls to cool on a wire rack.

Finally, stir together the icing sugar, milk, and vanilla powder to make the glaze. Drizzle it over the cooled rolls.

Storing the Raisin & Custard Rolls

It’s very important that you store these rolls in an airtight container once cool, or else they’ll dry out like…um…bread – which is I guess is exactly what they are. Thanks, dad.

Print Recipe

Raisin and Custard Buns

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Teatime

Serves: 12 rolls

Prep Time: 1 hour 35 minutes (included rising) – Cooking Time: 25 minutes – Total Time: 2 hours

Fruity, sweet, and airy raisin and custard buns that make a lovely teatime treat. Although quite time consuming, the rolls are easy to make.

Ingredients

• 3¼ cups white bread flour
• ½ tsp salt
• ⅓ cup brown sugar
• 1T instant yeast
• ¾ cup milk, warm
• 1 egg, room temperature
• 1 tsp vanilla essence
• 2T sunflower oil
• Filling
• 4T custard powder
• 2 cups milk
• ½ cup raisins
• 2T butter, softened
• 1½ tsp cinnamon
• 3T brown sugar
• Optional Vanilla Glaze
• 4T icing sugar
• 1 tsp milk
• pinch vanilla powder

Instructions

1

Stir together the white bread flour, salt, brown sugar, and instant yeast. Mix together the milk, egg, vanilla essence, and sunflower oil. Pour into the dry ingredients and stir to combine.

2

Knead mixture on a lightly floured surface for 5-10 minutes, or until soft and stretchy. Place the dough into a lightly greased bowl and cover it with a damp kitchen towel. Leave the dough in a warm place until it has doubled in rise, which will take about an hour.

Filling

3

In the meantime, make 500ml of custard according to the packet instructions, then add the raisins and allow to cool. My packet said to mix the custard powder, sugar, and a ¼ cup of the milk, then stir in the rest of the milk and microwave for 5 minutes, stirring every 2 minutes.

4

Once the dough has risen, roll it into a 0.5cm thick rectangle on a lightly floured surface. Mix the softened butter, sugar, and cinnamon in a small bowl then spread over the dough. Use the palms of your hands to spread the mixture evenly over the dough. Spread the cooled custard and raisins over the dough, then roll it up lengthways into a long log. Cut the log into 12 sections and place them spiral-side-up on a baking tray lined with baking paper.

Baking & Glazing

5

Turn the oven on to 165°C and place the tray in the oven without waiting for it to heat up first. Take the rolls out when they look golden and are also lightly browned underneath. This took 25 minutes in my oven.

6

Once baked, allow the rolls to cool on a wire rack. Mix together the vanilla glaze ingredients and drizzle over the rolls.

Notes

Store in an airtight container once cool.