Raspberry and Rose Cheesecake Buns
Delicate buns filled with a cheesecake-like cream and raspberry jam, infused with floral rose water for a fragrant treat.
Equipment
- oven
- Mixing Bowl
- stand mixer
- Rolling pin
- Baking Tin
Ingredients
Dough Ingredients
- 500 g strong white flour For a soft and springy dough.
- 50 g sugar Divided, with some for proofing the yeast.
- 1 teaspoon salt To enhance flavor.
- 7 g instant yeast To help the dough rise.
- 300 ml whole milk Warmed to lukewarm for activating yeast.
- 2 large eggs For structure and color.
- 75 g melted butter Folded in for a tender crumb.
Filling Ingredients
- 250 g full-fat cream cheese Softened for mixing.
- 30 g icing sugar For sweetness in the filling.
- 1 teaspoon vanilla bean paste For depth of flavor.
- 1 teaspoon lemon juice Adds a bit of acidity.
- 200 g seedless raspberry jam For a jammy layer.
- 2 tablespoon rose water Use sparingly for floral notes.
- 50 g chopped pistachios For garnish and crunch.
- 2 tablespoon dried edible rose petals For garnish and visual appeal.
Instructions
Dough Preparation
- Warm the milk to lukewarm and proof the yeast with a pinch of sugar.
- In a bowl, mix flour, remaining sugar, and salt.
- Add eggs for structure, followed by melted butter, folding in to keep the dough slightly tacky.
- Knead the dough for 8-10 minutes by hand or use a stand mixer.
- Leave the dough to rise in a warm place until it doubles in size.
Filling Preparation
- Mix softened cream cheese, icing sugar, vanilla, and lemon juice until smooth.
- Heat raspberry jam with a touch of lemon until slightly thinner.
- Mix rose water into the raspberry jam carefully.
Shaping the Buns
- Roll out the risen dough into a rectangular sheet.
- Spread cream-cheese mixture and raspberry jam on the surface.
- Roll the dough into a log and slice into spirals.
- Place spirals in a lined tin and let them rise again until airy.
Baking the Buns
- Bake in a moderate oven until golden brown and centers are set.
- Brush tops with warmed jam and dust with icing sugar, pistachios, and rose petals.
Notes
Best served warm on the first day. Can refrigerate for later use, reheat in a low oven.
Nutrition
Serving: 1bunCalories: 210kcal
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