Making the Buns

• Prepare the Dough: In a large bowl, combine whole milk, sifted all-purpose flour, granulated sugar, instant yeast, ground cardamom, and salt until well mixed to create the dough base.
• Knead the Dough: Add eggs and small pieces of lightly salted butter to the mixture and knead for 5-7 minutes until the dough becomes smooth and elastic.
• First Rise: Cover the dough with a clean kitchen towel and place it in a warm area to rise until doubled in size, approximately 1 hour.
• Make Raspberry Filling: While the dough rises, cream room temperature butter and brown sugar using a mixer until fluffy, then gently fold in chopped frozen raspberries to create the filling.
• Shape the Buns: Roll out the risen dough on a floured surface into a half-inch thick rectangle. Evenly spread the raspberry filling over the surface.
• Form Rolls: Carefully roll the dough into a tight log shape. Cut the log into 12 equal pieces and arrange them cut-side up in a greased baking dish.
• Second Rise: Cover the arranged buns and allow them to rise again for about 30 minutes until puffed.
• Preheat Oven: Heat the oven to 375°F (190°C) to prepare for baking.
• Bake the Buns: Bake the buns for 20-25 minutes until golden brown on top.
• Make Custard: In a saucepan, whisk egg yolks, granulated sugar, and cornstarch. Gradually add whole milk and vanilla. Cook over medium heat, stirring continuously until thickened.
• Serve: Remove custard from heat and let cool slightly. Serve warm raspberry custard buns alongside the creamy custard.