Description
Edd Kimber’s Raspberry and Rose Cheesecake Buns Bliss are soft, fluffy bread buns filled with a luscious raspberry jam and cream cheese mixture. Topped with a glossy butter glaze and adorned with rose-flavored icing, edible rose petals, and pistachios, these buns offer a delightful blend of floral and fruity flavors, perfect for a special breakfast or afternoon treat.
Ingredients
Scale
Dough
- 500 g Strong White Bread Flour
- 75 g Caster Sugar
- 10 g Fine Sea Salt
- 7 g Fast-Action Dried Yeast
- 250 ml Whole Milk
- 2 large Eggs
- 100 g Unsalted Butter (at room temperature)
Filling
- 200 g Full-Fat Cream Cheese
- 150 g Raspberry Jam
- 1 tsp Vanilla Bean Paste
Glaze
- 50 g Unsalted Butter (for glaze)
- 30 ml Lemon Juice
- 200 g Icing Sugar
- 1 tbsp Rose Water
Toppings
- 2 tbsp Edible Dried Rose Petals
- 50 g Chopped Shelled Pistachios
Instructions
- Prepare the Dough: In a large mixing bowl, combine the strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Warm the whole milk until lukewarm and add it to the dry ingredients along with the eggs. Mix until a dough forms.
- Knead the Dough: Add the room temperature unsalted butter to the dough and knead it thoroughly until it becomes smooth, elastic, and slightly tacky. This may take about 10-15 minutes by hand or 8 minutes using a stand mixer fitted with a dough hook.
- First Proof: Cover the dough with a clean cloth or cling film and leave it to rise in a warm place for about 1 hour, or until doubled in size.
- Prepare Filling: In a bowl, mix the full-fat cream cheese with raspberry jam and vanilla bean paste until smooth and creamy. Set aside.
- Shape Buns: Once the dough has risen, turn it out onto a lightly floured surface and divide it into 12 equal portions. Flatten each portion into a round disc and place a generous spoonful of the cream cheese and raspberry mixture in the center. Fold the edges over the filling and seal, then shape into smooth buns.
- Second Proof: Arrange the buns on a baking tray lined with parchment paper, leaving space between them. Cover with a cloth and let rise for another 45 minutes until puffy.
- Bake: Preheat the oven to 190°C (375°F). Bake the buns for 25-30 minutes until they are golden brown and cooked through.
- Prepare Glaze: While the buns bake, melt the butter for the glaze. In a separate bowl, combine the icing sugar, lemon juice, and rose water to form a smooth icing.
- Glaze Buns: Brush the hot buns immediately after baking with the melted butter glaze to give them a shiny finish.
- Decorate: Once the buns have cooled slightly, drizzle the rose water icing over them, then sprinkle with edible dried rose petals and chopped pistachios for a beautiful and fragrant finish.
Notes
- Edd Kimber’s Raspberry and Rose Cheesecake Buns capture the magic of freshly baked goods with a delightful blend of flavors.
- Ensure the milk is lukewarm to activate the yeast effectively without killing it.
- The rose water icing adds a subtle floral note that complements the raspberry and cream cheese filling beautifully.
- Store buns in an airtight container to maintain freshness, best consumed within 2 days.
- Edible dried rose petals not only add flavor but also enhance visual appeal.
Nutrition
- Serving Size: 1 bun
- Calories: 300 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 50 mg
