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Raspberry and Rose Cheesecake Buns Recipe

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4.2 from 58 reviews

Edd Kimber’s Raspberry and Rose Cheesecake Buns are soft, fragrant, and beautifully adorned with rose water glaze, combining creamy cheesecake and sweet raspberry jam for a blissful morning treat.

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 Large Eggs (or equivalent egg substitutes.)
  • 75 grams Unsalted Butter (can be replaced with margarine.)

Filling & Topping

  • 250 grams Full-Fat Cream Cheese (or low-fat alternatives.)
  • 200 grams Raspberry Jam (other fruit jams can work.)
  • 1 tablespoon Lemon Juice (vinegar can be used as a substitute.)
  • 1 teaspoon Vanilla Bean Paste (vanilla extract can be used.)
  • 150 grams Icing Sugar (granulated sugar can be powdered.)
  • 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. Make the Dough: In a stand mixer, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually add whole milk and large eggs, mixing until a dough forms. Knead for about 10-15 minutes until smooth and elastic.
  2. Refrigerate the Dough: Transfer the kneaded dough into a greased bowl, cover with a towel, and refrigerate for at least 8 hours or overnight.
  3. Prepare and Shape Buns: Turn the dough onto a floured surface and roll it out into a rectangle. Spread full-fat cream cheese and raspberry jam on the dough. Roll tightly into a log and slice into 12 pieces.
  4. Proof the Buns: Place the cut buns in a greased baking tin, cover, and let them rise in a warm area for 45 minutes to 1 hour.
  5. Bake: Preheat the oven to 190°C (375°F). Bake the risen buns for 30-35 minutes until golden brown. Let them cool slightly in the tin.
  6. Glaze and Garnish: Melt icing sugar with lemon juice and rose water in a saucepan to create glaze. Brush over warm buns and garnish with dried rose petals and pistachios.

Notes

  • Using all-purpose flour instead of strong bread flour will result in a softer bun.
  • Granulated sugar can substitute caster sugar and powdered sugar can substitute icing sugar.
  • Fresh yeast can replace fast-action dried yeast if preferred.
  • Almond or oat milk can be used as dairy milk substitutes.
  • Egg substitutes may be used for dietary requirements.
  • Rose water and dried rose petals can be omitted or substituted according to availability and preference.
  • Let dough chill for at least 8 hours or overnight for best flavor and texture.
  • Allow buns to rise for 45 minutes to 1 hour before baking for proper fluffiness.

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