These soft, fluffy, buttery vegan brioche-style buns are topped with smooth vanilla custard and rich raspberry jam, then finished with pastel pink icing and sprinkled with dried raspberries. Inspired by Danish Spandauer pastries, these open carnival buns are perfect for Valentine's Day, Easter, Fastelavn, or whenever you want a sweet treat!
I was inspired when I saw bakedbylaora bake these gorgeous raspberry custard rolls, and I immediately thought, "I NEED TO EAT THESE!" But... the recipe wasn’t vegan. So, I decided to create my own vegan version of her masterpiece.
Why You’ll Love This Recipe
Soft & Buttery: A rich, fluffy vegan brioche-like dough.
Easy Custard: Made with soy milk, sugar, vanilla and cornstarch
Perfect for Any Occasion: Danish-inspired and great for celebrations!
Eye-Catching & Fun: The pastel pink icing and delicious raspberries make these a showstopper!
Ingredients
For the Brioche-Style Dough:
2 ¾ cups (350g) bread flour
¼ cup (50g) caster sugar
2 ¼ tsp (10g) instant yeast
½ cup and 3 tbsp (140ml) warm plant milk (soy or oat)
3 tbsp (45g) vegan butter, softened
1 tsp salt
For the Vanilla Custard:
1 cup oat milk
1 tbsp cornstarch
2 tbsp sugar
1 tbsp vanilla extract
½ tbsp vegan butter
Tiny pinch of turmeric (optional)
For the Icing:
1 cup (120g) powdered sugar
1–2 tbsp water
Pink food colouring
For Topping:
½ cup high-quality raspberry jam (as much as you want)
Dried raspberries (optional)
Fresh raspberries (optional)
Step-by-Step Instructions
1. Make the Dough:
Warm the plant milk (not too hot!) and mix in yeast + a pinch of sugar. Let sit for 5 minutes until foamy.
In a large bowl, mix flour, sugar, and salt. Add the yeast mixture, and softened butter.
Knead for 10–12 minutes (or use a stand mixer for 7–8 minutes) on medium speed until smooth and stretchy.
Cover and let rise for about 1/1.5 hours until doubled in size.
2. Make the Vanilla Custard:
Dissolve cornstarch in a little cold oat milk.
Heat the rest of the oat milk in a saucepan over low-medium heat.
Slowly whisk in the cornstarch and sugar and continue stirring for 7-10 minutes.
Remove from heat, then stir in vanilla and vegan butter.
Let cool slightly (whisk in more oat milk if it thickens too much). Add cling film to the custard to prevent it creating a thick layer on top. Add to the fridge.
3. Shape & Fill the Buns:
Punch the air out of the dough, then cut into 6 equal pieces and shape into rounds.
Flatten each bun using a rolling pin and add to a baking tray then press a hole in the center using a coffee stamp or the bottom of a small glass.
Spoon vanilla custard into the hole first, then top with raspberry jam.
4. Second Rise & Bake:
Let them rise for 45–60 minutes (or until doubled in size)
Preheat oven to 180°C (350°F).
Brush buns with plant milk and bake for 10-12 minutes until golden brown.
5. Make the Pink Icing & Decorate:
Add water to a jug.
Add powdered sugar and pink food colouring to create a thick, pastel pink icing.
Drizzle icing over cooled buns.
Sprinkle with dried raspberries and add fresh raspberries for extra deliciousness!
Storage & Make-Ahead Tips
Store in an airtight container at room temp for up to 2 days or in the fridge for up to 5 days.
Reheat slightly before serving for that fresh bakery feel!
Freeze (before icing) for up to 2 months; defrost and add icing after thawing.
FAQ
Can I make the dough ahead of time?Yes! After the first rise, refrigerate the dough overnight. Let it come to room temp before shaping.
Can I use store-bought custard?Absolutely! Just make sure it’s vegan.
Can I use other vegan milk?Yes! You can use any unsweetened plant-based milk like soy, almond, oat, or coconut. Keep in mind that some may slightly change the texture or flavor.
What if my rolls turn brown too quickly?If your rolls are browning too fast, loosely cover them with tin foil during the last 5-10 minutes of baking to prevent burning while allowing them to fully bake inside.
How do I know when my rolls are fully baked?They should be golden brown and sound hollow when tapped on the bottom. You can also check with a thermometer—195°F (90°C) is perfect.
Can I freeze the dough or baked rolls?Yes! Freeze the dough after the first rise, then thaw in the fridge overnight before shaping and baking. Baked rolls can be frozen for up to 3 months, just reheat in the oven for a few minutes.
How do I keep my rolls soft?Let them cool slightly, then store in an airtight container or wrap them in a clean kitchen towel to keep them from drying out.
Why didn’t my dough rise?Check that your yeast is fresh and that your liquid wasn’t too hot or too cold. Yeast thrives in warm (not hot) environments!
More Delicious Vegan Recipes
Vegan Churro Cookies Vegan Custard Rolls Vegan Creme Brulee Donuts
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