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
- 100 g Caster Sugar
- 1 tsp Fine Sea Salt
- 7 g Fast-Action Dried Yeast
- 300 ml Whole Milk
- 2 large Large Eggs
- 50 g Unsalted Butter
- 250 g Full-Fat Cream Cheese
- 100 g Raspberry Jam
- 2 tbsp Lemon Juice
- 1 tbsp Vanilla Bean Paste
- 150 g Icing Sugar
- 1 tbsp Rose Water
- 2 tbsp Edible Dried Rose Petals
- 50 g Chopped Shelled Pistachios
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
- All-purpose flour can be used for a softer bun.
- Granulated sugar is a suitable substitute for caster sugar.
- Fresh yeast can also be used with slight adjustments.
- Almond or oat milk can be used as a dairy-free option.
- Use equivalent egg substitutes for an egg-free variation.
- Margarine can replace unsalted butter for a dairy-free version.
- Low-fat alternatives for cream cheese may affect texture.
- Substitute raspberry jam with other fruit jams if desired.
- Vinegar can be a quick substitute for lemon juice.
- Vanilla extract can replace vanilla bean paste.
- Powdered granulated sugar can be used instead of icing sugar.
- Rose water can be omitted if unavailable.
- Any nuts or seeds can be used instead of chopped shelled pistachios.
- Prep Time: 480 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bun
- Calories: 300
- Sugar: 15 g
- Sodium: 250 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: 40 mg
Keywords: Raspberry Rose Cheesecake Buns, Cheesecake Buns, Floral Dessert, Baking Recipe