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Raspberry and Rose Cheesecake Buns Recipe

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★★★★★

5 from 99 reviews

Edd Kimber’s Raspberry and Rose Cheesecake Buns are soft, fluffy yeast buns filled with a luscious cream cheese and raspberry jam combination. These aromatic buns are enhanced with a delicate rosewater glaze and topped with edible rose petals and crunchy pistachios, making them a perfect indulgent treat for any occasion.

Ingredients

Scale

Dough

  • 500 grams Strong White Bread Flour (or all-purpose flour for a softer bun)
  • 75 grams Caster Sugar (granulated sugar can be substituted)
  • 10 grams Fine Sea Salt (essential for flavor)
  • 7 grams Fast-Action Dried Yeast (fresh yeast can also be used)
  • 300 ml Whole Milk (almond or oat milk can be used as a substitute)
  • 2 large Eggs (or equivalent egg substitutes)
  • 75 grams Unsalted Butter (can be replaced with margarine)

Filling

  • 250 grams Full-Fat Cream Cheese (or low-fat alternatives)
  • 200 grams Raspberry Jam (other fruit jams can work)

Glaze and Topping

  • 150 grams Icing Sugar (granulated sugar can be powdered)
  • 1 tablespoon Lemon Juice (vinegar can be used as a substitute)
  • 2 tablespoons Rose Water (omit if unavailable)
  • 2 tablespoons Edible Dried Rose Petals (can substitute with more pistachios)
  • 50 grams Chopped Shelled Pistachios (or any nuts/seeds preferred)

Instructions

  1. Prepare the dough: In a stand mixer bowl, combine the strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually add the whole milk and large eggs while mixing. Knead the dough for 10 to 15 minutes until it becomes smooth and elastic.
  2. First prove: Transfer the kneaded dough to a greased bowl, cover it with a towel or cling film, and refrigerate for at least 8 hours or overnight to develop flavor and texture.
  3. Shape the buns: Turn the dough out onto a floured surface and roll into a rectangle. Evenly spread the full-fat cream cheese followed by the raspberry jam over the dough. Roll the dough tightly into a log shape, then slice into 12 equal pieces.
  4. Second prove: Place the cut buns into a greased baking tin, cover them, and leave in a warm place for 45 minutes to 1 hour until risen and puffed up.
  5. Bake the buns: Preheat the oven to 190°C (375°F). Bake the risen buns for 30 to 35 minutes or until golden brown on top. Remove from the oven and allow them to cool slightly in the tin.
  6. Prepare the glaze: In a small saucepan, gently heat the icing sugar, lemon juice, and rose water until melted and smooth to form a glaze.
  7. Glaze and garnish: Brush the warm buns generously with the rose glaze. Sprinkle the edible dried rose petals and chopped pistachios over the top for a fragrant and attractive finish.

Notes

  • You can substitute all-purpose flour for a softer texture, though strong bread flour gives better structure.
  • Use fresh yeast instead of dried if preferred, adjusting quantity accordingly.
  • Rose water is optional but adds an authentic floral aroma to the glaze.
  • If unavailable, substitute the cream cheese with low-fat alternatives for a lighter option.
  • The buns are best enjoyed fresh on the day, but can be stored in an airtight container for up to two days.
  • For a vegan version, use dairy-free cream cheese, plant-based milk, and egg substitutes.

Keywords: Raspberry buns, rosewater glaze, cream cheese buns, Edd Kimber recipe, sweet yeast buns, floral dessert buns

Find it online: https://dailysimplerecipe.com/raspberry-and-rose-cheesecake-buns-recipe/