1. Prepare the Dough

In a bowl, combine warm milk, sugar, and yeast. Let it sit for about 5–10 minutes until foamy.

Add the egg, flour, salt, and softened butter. Mix and knead the dough until smooth and elastic, about 8–10 minutes.

Place the dough in a greased bowl, cover, and let it proof for about 1 hour or until doubled in size.

2. Make the Custard

In a saucepan, heat the milk until warm but not boiling.

In a bowl, whisk together egg yolks, sugar, cornstarch, and vanilla until smooth.

Slowly pour the warm milk into the egg mixture while whisking. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thick and creamy.

Remove from heat and allow the custard to cool.

3. Shape the Danish Buns

Punch down the dough and divide it into 10 equal portions.

Roll each piece into a ball and place them on a baking tray lined with parchment paper.

Use your thumb or the back of a spoon to create a small well in the center of each bun.

Fill the center with custard and a spoonful of raspberry jam.

4. Bake

Preheat the oven to 200°C (392°F).

Bake the buns for 15–18 minutes, or until they are golden brown and puffed.

5. Finish and Serve

Allow the buns to cool slightly, then sprinkle with powdered sugar or coarse sugar if desired.

Serve warm or at room temperature.