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Berry & Pecan Crumble Custard Buns

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Serves6

These indulgent, bakery-style Berry & Pecan Crumble Custard Buns feature a pillowy-soft yeast dough topped with a bright, velvety lemon cream cheese custard. Topped with a juicy medley of fresh California Giant berries and a buttery, spiced pecan crumble, they are baked to golden perfection and finished with a delicate dusting of powdered sugar—the ultimate morning treat or weekend brunch showstopper.

INGREDIENTS

    For the Dough (Part 1)

  • ¾ cup milk, warmed to 100–110°F
  • 1 packet active dry yeast (about 2 tsp)
  • 1 tsp sugar

    • For the Dough (Part 2)

  • ¼ cup sugar
  • 1 egg, for dough
  • 2 ½ cups all-purpose flour
  • Pinch of salt
  • 3 tbsp butter, room temperature
  • 1 egg, reserved for egg wash

    • For the Lemon-Custard Filling

  • 4 oz cream cheese, room temperature
  • 1 tbsp milk
  • Juice of 1/2 small lemon + zest from lemon
  • 1/2 cup powdered sugar

    • For the Pecan-Crumble

  • 1.5 tbsp unsalted butter, melted
  • 1/4 cup pecans, chopped
  • 1/4 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1/2 tsp ground cinnamon

    • Top With:

  • 1 cup mixed California Giant Berries - blueberries, strawberries (roughly chopped), blackberries, and raspberries
  • ½ lemon
  • Dusting of powdered sugar

DIRECTIONS

  • Bloom the Yeast


    Warm the milk until it’s warm but not hot (about 100–110°F). Pour into a large mixing bowl and stir in the yeast along with 1 tsp sugar. Let sit for about 10 minutes, until foamy and activated.

  • Prepare the Dough


    Whisk the egg and remaining sugar into the yeast mixture. Add the flour and salt, then mix until a dough starts to form. Knead for a few minutes until the dough comes together. Gradually work in the softened butter, kneading between additions until fully incorporated. Continue kneading until the dough becomes smooth, elastic, and slightly tacky.

  • Let the Dough Rise


    Transfer the dough to a bowl and cover loosely. Let rise in a warm spot for 1–2 hours, or until doubled in size.

  • Make the Lemon Custard


    Beat the cream cheese until smooth and creamy. Add the milk, lemon juice, and lemon zest, mixing until fully combined. Slowly mix in the powdered sugar and continue beating until light and fluffy. Transfer to a piping bag or zip-top bag for easy filling or spoon onto the buns.

  • Prepare the Pecan Crumble


    In a bowl, combine the melted butter, chopped pecans, flour, brown sugar, and cinnamon. Stir together until a buttery crumble forms.

  • Shape the Buns

    
Punch down the dough and divide into 6 equal portions. Roll each piece into a ball, then gently flatten into rounds about 6 inches wide. Arrange on a parchment-lined baking sheet, leaving space between each bun.

  • Fill the Buns


    Brush the dough lightly with egg wash. Using the bottom of a glass or measuring cup, press a shallow well into the center of each bun. Fill with the lemon custard. Chop the strawberries into smaller pieces, add a drizzle of lemon juice. Mix well. Then top with the mixed berries. Chop the strawberries into pieces. Finish with a generous sprinkle of pecan crumble.

  • Bake


    Preheat the oven to 375°F. Bake for 20–25 minutes, or until the buns are puffed and golden with the custard just set.

  • Finish & Serve

    
Let the buns cool for about 10 minutes before serving so the filling can settle slightly. Dust with powdered sugar and enjoy warm.

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