Description
Enjoy these delightful raspberry and rose cheesecake buns, perfect for breakfasts or as a sweet treat.
Ingredients
Scale
- 500 grams Strong White Bread Flour
- 75 grams Caster Sugar
- 10 grams Fine Sea Salt
- 7 grams Fast-Action Dried Yeast
- 300 ml Whole Milk
- 2 large Large Eggs
- 75 grams Unsalted Butter
- 250 grams Full-Fat Cream Cheese
- 200 grams Raspberry Jam
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla Bean Paste
- 150 grams Icing Sugar
- 2 tablespoons Rose Water
- 2 tablespoons Edible Dried Rose Petals
- 50 grams Chopped Shelled Pistachios
Instructions
- Combine the flour, sugar, salt, and yeast in a bowl.
- Heat the milk until lukewarm and add to the dry mixture with eggs and butter.
- Knead the dough for about 10 minutes until smooth and elastic; let rise until doubled.
- Mix the cream cheese, icing sugar, lemon juice, vanilla, and rose water until smooth for the filling.
- Roll out the dough into a rectangle, spread raspberry jam and cheesecake filling on top.
- Roll the dough into a log, cut into pieces, and let rise again for 30 minutes.
- Preheat your oven to 180°C (350°F) and bake the buns for 20–25 minutes.
- Cool slightly and glaze with icing sugar and water mixture, topping with pistachios and rose petals.
Notes
For a vegan version, substitute eggs with flaxseed meal and use plant-based milk. Experiment with different fruit jams for variations.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Pastry
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bun
- Calories: 300
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg