Description
Deliciously soft and aromatic raspberry and rose cheesecake buns, perfect for dessert or a sweet treat.
Ingredients
Scale
- 500 grams strong bread flour
- 75 grams caster sugar
- 10 grams salt
- 10 grams instant yeast
- 300 ml whole milk, lukewarm
- 50 grams unsalted butter, melted
- 300 grams cream cheese
- 100 grams icing sugar
- 2 tablespoons rose water
- 200 grams fresh raspberries
Instructions
- In a large bowl, mix the flour, sugar, salt, and yeast.
- Add warm milk and melted butter, and mix until a dough forms.
- Knead the dough for about 10 minutes until smooth and elastic.
- Let the dough rise for 1-2 hours or until doubled in size.
- Meanwhile, combine the cream cheese, icing sugar, and rose water in a bowl until smooth.
- Once risen, roll the dough out into a rectangle and spread the cream cheese mixture on top.
- Sprinkle the raspberries evenly over the cream cheese.
- Roll the dough tightly into a log and slice into buns.
- Place the buns in a baking dish and let them rise again for about 30 minutes.
- Bake in a preheated oven at 180°C (350°F) for 25 minutes or until golden brown.
- Allow to cool before serving.
Notes
- These buns are best served fresh but can be stored in an airtight container for a couple of days.
- Feel free to adjust the amount of rose water according to your taste.
- For extra flavor, consider adding chopped pistachios on top before serving.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bun
- Calories: 250
- Sugar: 15 grams
- Sodium: 150 milligrams
- Fat: 10 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 1 gram
- Protein: 5 grams
- Cholesterol: 30 milligrams