Description
Raspberry and Rose Cheesecake Buns offer a unique blend of creamy and floral flavors perfect for any occasion.
Ingredients
Scale
- 500 g Strong White Bread Flour (All-purpose flour can be used for a softer bun.)
- 100 g Caster Sugar (Granulated sugar is a suitable substitute.)
- 1 tsp Fine Sea Salt (Enhances flavor.)
- 7 g Fast-Action Dried Yeast (Fresh yeast can also be used with slight adjustments.)
- 300 ml Whole Milk (Can substitute with almond or oat milk for a dairy-free option.)
- 2 large Large Eggs (Use equivalent egg substitutes for egg-free variation.)
- 50 g Unsalted Butter (Can be replaced with margarine for a dairy-free version.)
- 250 g Full-Fat Cream Cheese (Low-fat alternatives may affect texture.)
- 100 g Raspberry Jam (Substitute with other fruit jams if desired.)
- 2 tbsp Lemon Juice (Vinegar can be a quick substitute.)
- 1 tbsp Vanilla Bean Paste (Vanilla extract can be used instead.)
- 150 g Icing Sugar (Powdered granulated sugar is an alternative.)
- 1 tbsp Rose Water (Can be omitted if unavailable.)
- 2 tbsp Edible Dried Rose Petals (Optional but highly recommended.)
- 50 g Chopped Shelled Pistachios (Any nuts or seeds can be used.)
Instructions
- In a stand mixer, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually add warm whole milk and large eggs, mixing until the dough comes together. Knead for 10-15 minutes until smooth and elastic, then slowly incorporate softened unsalted butter.
- Transfer the kneaded dough to a greased bowl, turning it to coat all sides. Cover it tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
- After chilling, remove the dough from the fridge and let it sit for about 10 minutes at room temperature. On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick. Spread a generous layer of cream cheese and raspberry jam evenly across the surface, leaving a small border. Tightly roll the dough and slice it into 12 equal pieces.
- Arrange the sliced buns in a greased baking tin, cover the tin with a damp cloth, and place it in a warm area to proof for 45 minutes to 1 hour.
- Preheat your oven to 190°C (375°F). Once the buns have risen, remove the cloth and place the baking tin in the oven. Bake for 30-35 minutes or until golden brown and cooked through.
- While the buns cool slightly, prepare the glaze by mixing icing sugar with lemon juice and rose water until smooth. Brush this sweet glaze generously over the warm buns. Finally, sprinkle with edible dried rose petals and chopped shelled pistachios.
Notes
- Store leftovers in an airtight container.
- Best served warm.
- Adjust sweetness by adding more icing sugar if desired.
- Prep Time: 480 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 bun
- Calories: 300
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: Raspberry Rose Cheesecake Buns