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Raspberry Rose Cheesecake Buns Recipe

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5 from 61 reviews

Edd Kimber’s Raspberry and Rose Cheesecake Buns are a delightful treat perfect for blissful mornings. These soft, fluffy buns are filled with creamy cheesecake and sweet raspberry jam, then glazed with a fragrant rose water icing and topped with delicate dried rose petals and crunchy pistachios. This recipe combines classic bread-making techniques with luxurious flavours, producing irresistible buns ideal for breakfast or afternoon tea.

Ingredients

Dough

  • 500 grams Strong White Bread Flour (or all-purpose flour for a softer bun)
  • 75 grams Caster Sugar (granulated sugar as substitute)
  • 10 grams Fine Sea Salt
  • 7 grams Fast-Action Dried Yeast (fresh yeast can be used)
  • 300 ml Whole Milk (almond or oat milk can be substituted)
  • 2 Large Eggs (or equivalent egg substitutes)
  • 75 grams Unsalted Butter (can be replaced with margarine)

Filling

  • 250 grams Full-Fat Cream Cheese (low-fat alternatives can be used)
  • 200 grams Raspberry Jam (other fruit jams can work)
  • 1 tablespoon Lemon Juice (vinegar can be used as substitute)
  • 1 teaspoon Vanilla Bean Paste (vanilla extract as substitute)

Glaze

  • 150 grams Icing Sugar (powdered sugar can be used)
  • 2 tablespoons Rose Water (omit if unavailable)

Decoration

  • 2 tablespoons Edible Dried Rose Petals (or extra pistachios)
  • 50 grams Chopped Shelled Pistachios (or any preferred nuts/seeds)

Instructions

  1. Make the Dough: In a stand mixer bowl, combine the strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually add whole milk and eggs while mixing to form a dough. Knead with the mixer dough hook for 10-15 minutes until the dough becomes smooth and elastic, indicating good gluten development.
  2. First Prove & Refrigerate: Transfer the kneaded dough into a greased bowl, cover it with a clean towel, and place it in the refrigerator for at least 8 hours or overnight. This slow proof develops flavor and texture.
  3. Shape the Buns: After chilling, turn the dough onto a floured surface and roll it out into a large rectangle. Evenly spread the full-fat cream cheese mixture and raspberry jam over the surface. Carefully roll the dough tightly into a log shape, then slice into 12 equal pieces.
  4. Second Prove: Place the cut buns into a greased baking tin, cover them, and allow to rise in a warm place for 45 minutes to 1 hour until puffy and nearly doubled in size.
  5. Bake: Preheat the oven to 190°C (375°F). Bake the risen buns for 30-35 minutes until they achieve a golden-brown color on top. Remove from oven and let them cool slightly in the tin.
  6. Prepare the Glaze & Decorate: In a saucepan, gently melt the icing sugar with lemon juice and rose water to make a smooth glaze. Brush this glaze over the warm buns for a shiny, fragrant finish. Finally, sprinkle the dried rose petals and chopped pistachios on top for decoration and texture.

Notes

  • You can substitute all-purpose flour for a softer bun texture, but bread flour gives better elasticity.
  • Almond or oat milk can work instead of whole milk for dietary preferences.
  • If rose water is unavailable, omit it from the glaze; the buns will still be delicious.
  • Fresh yeast can replace dried yeast but adjust quantity accordingly.
  • Allowing the dough to chill for 8 hours or overnight improves flavor and dough handling.
  • Ensure buns are sufficiently risen before baking to avoid dense texture.

Find it online: https://forkvista.com/raspberry-rose-cheesecake-buns-recipe/