Raspberry Rose Cheesecake Buns
These Raspberry and Rose Cheesecake Buns combine the rich flavor of cream cheese with bright, tangy raspberry jam and a delicate hint of rose water, resulting in tender buns that are perfect for brunch or dessert.
Ingredients
For the Dough
- 500 g Strong White Bread Flour Can substitute with all-purpose flour.
- 75 g Caster Sugar Granulated sugar can be used.
- 10 g Fine Sea Salt Balances sweetness and strengthens gluten.
- 7 g Fast-Action Dried Yeast Fresh yeast can be used with adjustments.
- 300 ml Whole Milk Almond or oat milk for dairy-free.
- 2 pcs Large Eggs Egg substitutes can be used.
- 75 g Unsalted Butter Margarine for dairy-free.
For the Cheesecake Filling
- 300 g Full-Fat Cream Cheese Low-fat alternatives may alter texture.
- 150 g Raspberry Jam Can swap for other fruit jams.
- 50 ml Lemon Juice Vinegar can substitute.
- 1 tbsp Vanilla Bean Paste Use vanilla extract if needed.
For the Glaze and Topping
- 200 g Icing Sugar Powder granulated sugar if needed.
- 1 tbsp Rose Water Can be omitted.
- 2 tbsp Edible Dried Rose Petals Substitute with chopped nuts if preferred.
- 50 g Chopped Shelled Pistachios Any nuts or seeds can be used.
Instructions
Preparation
- Warm the milk until lukewarm. Sprinkle yeast over milk and let sit. Stir in half of the sugar.
- In a mixing bowl, whisk together the flour, salt, and remaining sugar. Make a well and add eggs, melted butter, and vanilla bean paste. Pour in the milk-yeast mixture.
- Mix on low speed or by hand until the dough forms a shaggy mass.
- Knead until smooth (6-8 minutes with a stand mixer, or 10-12 minutes by hand).
- Let the dough rise in a warm spot until doubled (about 1 to 1.5 hours).
- For the filling, beat cream cheese with lemon juice, half the icing sugar, and vanilla until silky. Stir in a tablespoon or two of jam.
Baking
- Once the dough has doubled, turn it out onto a floured surface. Roll it into a rectangle roughly 12x16 inches.
- Spread the cream cheese mixture evenly, dot with raspberry jam, roll tightly, and slice into 12 pieces.
- Arrange buns in a greased pan, cut-side up. Let rise again for 30 minutes.
- Preheat oven to 180°C/350°F. Bake for 18-22 minutes until golden.
- Right out of the oven, brush with a glaze made of icing sugar, lemon juice, and rose water. Sprinkle with pistachios and rose petals while the glaze is tacky.
- Let cool for 10 minutes before serving.
Notes
Use room-temperature ingredients for easier mixing. Avoid adding too much flour when shaping. Let the buns cool fully before storing to maintain aesthetics.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gSodium: 150mgFiber: 1gSugar: 10g
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