Description
Edd Kimber’s Raspberry and Rose Cheesecake Buns are soft, fluffy buns filled with a luscious raspberry jam and cream cheese mixture, glazed with butter and lemon juice, and topped with a sweet rose water icing, edible dried rose petals, and crunchy chopped pistachios. These buns combine floral and fruity flavors with a delightful creamy center, perfect for an indulgent teatime treat or special occasion.
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 Large Eggs
- 100 g Unsalted Butter (at room temperature)
Filling and Glaze
- 50 g Soft Unsalted Butter
- 200 g Full-Fat Cream Cheese
- 150 g Raspberry Jam
- 50 g Unsalted Butter (for glaze)
- 30 ml Lemon Juice
Icing and Topping
- 1 tsp Vanilla Bean Paste
- 200 g Icing Sugar
- 1 tbsp Rose Water
- 2 tbsp Edible Dried Rose Petals
- 50 g Chopped Shelled Pistachios
Instructions
- Prepare the Dough: In a large mixing bowl or stand mixer, combine the strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Warm the whole milk slightly and add it to the dry ingredients along with the eggs. Mix until a rough dough forms.
- Knead the Dough: Add the unsalted butter at room temperature to the dough and knead until the dough becomes smooth, elastic, and slightly tacky but manageable. This will take about 10 minutes by hand or 6-8 minutes using a stand mixer with a dough hook.
- First Rise: Cover the dough with a clean cloth or plastic wrap and leave in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
- Shape the Buns: Once risen, punch down the dough and divide it into 12 equal-sized pieces. Roll each piece into a ball and place on a baking tray lined with parchment paper, leaving enough space for expansion.
- Prepare the Filling: In a bowl, mix together the soft unsalted butter, full-fat cream cheese, and raspberry jam until evenly combined to form a creamy, spreadable filling.
- Fill the Buns: Flatten each dough ball slightly and spoon a generous amount of the cream cheese and raspberry jam mixture into the center. Fold the dough over the filling and reshape into smooth buns, sealing the filling inside. Place the sealed buns back on the baking tray.
- Second Rise: Cover the shaped buns with a cloth and let them rise again for about 30-45 minutes until puffy.
- Bake the Buns: Preheat your oven to 180°C (350°F). Bake the buns for 25-30 minutes or until golden brown and cooked through.
- Prepare the Glaze: While the buns are baking, melt the 50 g unsalted butter with lemon juice in a small saucepan or microwave.
- Glaze the Buns: Remove the buns from the oven and immediately brush them generously with the lemon butter glaze to add shine and flavor.
- Make the Rose Icing: Combine the icing sugar, vanilla bean paste, and rose water to form a smooth icing with a thick but spreadable consistency.
- Finish the Buns: Once the buns are cool, drizzle or spread the rose water icing over the top. Sprinkle with edible dried rose petals and chopped shelled pistachios for a beautiful and fragrant finishing touch.
Notes
- Edd Kimber’s Raspberry and Rose Cheesecake Buns capture the magic of freshly baked goods with a delightful blend of floral and fruity flavors paired with creamy cheesecake filling.
- Use room temperature butter for easier incorporation into the dough.
- You can substitute rose water with a vanilla extract if unavailable, but rose water gives the buns their unique floral aroma.
- Store leftover buns in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- For variation, try different fruit jams or add a sprinkle of cinnamon to the filling.
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
