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Raspberry and Rose Cheesecake Buns

Delightful Raspberry and Rose Cheesecake Buns to Impress

Raspberry and Rose Cheesecake Buns bring a delightful blend of creamy cheesecake and tart raspberry in a fluffy dough, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Chill Dough 8 hours
Total Time 8 hours 50 minutes
Servings: 12 buns
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 500 g Strong White Bread Flour Consider all-purpose flour for a softer bun.
  • 100 g Caster Sugar Granulated sugar can also be used.
  • 5 g Fine Sea Salt Enhances flavor.
  • 7 g Fast-Action Dried Yeast Fresh yeast can be substituted.
  • 300 ml Whole Milk Almond or oat milk can be used for dairy-free versions.
  • 2 Large Eggs Equivalent egg substitutes work as alternatives.
  • 75 g Unsalted Butter Margarine can replace it for a dairy-free option.
For the Filling
  • 200 g Full-Fat Cream Cheese Low-fat alternatives may alter the texture.
  • 150 g Raspberry Jam Feel free to switch to other fruity jams.
For the Glaze and Topping
  • 150 g Icing Sugar Granulated sugar can be powdered as a substitute.
  • 30 ml Lemon Juice Vinegar can work in a pinch.
  • 1 tsp Vanilla Bean Paste Vanilla extract is a convenient alternative.
  • 1 tbsp Rose Water Can be omitted if unavailable.
  • 10 g Edible Dried Rose Petals Substitute with extra nuts or leave out altogether.
  • 30 g Chopped Shelled Pistachios Any nuts or seeds can work here.

Equipment

  • Stand Mixer
  • Baking tin
  • Rolling Pin
  • small bowl

Method
 

Dough Preparation
  1. In a stand mixer, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually add whole milk and large eggs, mixing until the dough comes together. Knead the mixture for 10-15 minutes on a floured surface until smooth and elastic.
  2. Transfer the dough into a greased bowl, cover with a clean kitchen towel, and refrigerate for at least 8 hours or overnight.
  3. Remove the chilled dough from the fridge and roll it out on a floured surface into a large rectangle, about 1/4-inch thick. Spread cream cheese and raspberry jam evenly across the surface. Roll tightly and cut into 12 equal pieces.
  4. Place the sliced buns cut-side up in a greased baking tin, cover with a damp cloth, and let rise for 45-60 minutes until puffy.
  5. Preheat your oven to 190°C (375°F). Bake buns for 30-35 minutes until golden brown and hollow when tapped.
  6. Allow to cool slightly and prepare the glaze with icing sugar, lemon juice, and rose water. Brush over warm buns and top with rose petals and pistachios.

Nutrition

Serving: 1bunCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These buns are versatile, allowing for various fillings and toppings based on preference. Keep stored properly for best texture.

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