- 40g/1½oz butter
- 285ml/9½fl oz milk
- 1 x 7g sachet fast-acting yeast
- 85g/3oz caster sugar
- 425g/15oz plain flour
- 1½ tsp ground cardamom
- oil, for greasing
- 200g/7oz raspberries
- 200g/7oz granulated sugar
- 100ml/3½fl oz milk
- 150ml/5fl oz double cream
- 2 free-range egg yolks
- 55g/2oz caster sugar
- 1 tsp vanilla extract
- 1 tbsp cornflour
- 1 free-range egg, lightly beaten, for glazing
- 6 tbsp icing sugar
- 55g/2oz desiccated coconut
- For the dough, melt the butter in a pan over a low heat and add the cold milk, heating until just tepid. Stir in the yeast and sugar and leave for 10 minutes.
- Mix together the flour and cardamom in the bowl of a free-standing electric mixer fitted with a dough hook.
- Add the yeast mixture and knead with the dough hook until the dough begins to pull away from the bowl.
- Place the dough in a large greased bowl, cover with oiled cling film and leave to rise until doubled (about 1-1½ hours). Take care not to over-prove the buns as otherwise they may collapse.
- For the raspberry jam, add the raspberries and sugar to a large pan and bring to the boil until thickened.
- Transfer to a large heatproof bowl and leave to cool. When cooled, set aside in the fridge until needed.
- For the custard, warm the milk and cream in a pan until simmering.
- Whisk together the egg yolks, sugar and vanilla extract in another bowl. Whisk in the cornflour.
- Slowly pour the hot milk mixture into the egg mixture, whisking continuously, then return to the pan.
- Cook over a very low heat, stirring constantly until thickened enough to coat the back of a spoon.
- Transfer to a heatproof bowl and set aside to cool. When cooled, set aside in the fridge until needed.
- Turn the dough out onto a lightly floured surface and knock back, lightly kneading until smooth. Roll into a sausage and cut into 12 equal pieces. Shape into balls and place on a baking tray and cover with oiled cling film. Leave to prove for about 30 minutes.
- Preheat the oven to 200C/fan oven 180C/400F/Gas 6.
- When risen, press down an egg-sized indentation into each bun and fill with the custard. Brush the bun with beaten egg.
- Bake for 20 minutes, or until golden-brown. Transfer to a wire rack to cool.
- Combine the icing sugar with one teaspoon of water to make a glaze.
- Brush the glaze onto the buns around the custard centre. Dip the glazed part of each bun into the coconut.
- Finish by placing a little jam on top of the custard and serve.