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Raspberry Rose Cheesecake Buns: 12 Decadent Delights

Raspberry Rose Cheesecake Buns
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Indulgent raspberry and rose cheesecake buns with a creamy filling and toasted pistachios, perfect for brunch.

Ingredients

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  • 500 g strong white bread flour (or all-purpose for softer buns)
  • 75 g caster sugar (granulated works)
  • 10 g fine sea salt
  • 7 g fast-action dried yeast (or fresh yeast)
  • 300 ml whole milk (or almond/oat milk)
  • 2 large eggs (or equivalent substitutes)
  • 75 g unsalted butter, softened (margarine acceptable)
  • 250 g full-fat cream cheese (low-fat works but will be looser)
  • 200 g raspberry jam (any berry jam will work)
  • 1 tbsp lemon juice (vinegar in a pinch)
  • 1 tsp vanilla bean paste (or vanilla extract)
  • 150 g icing sugar (use powdered granulated sugar if needed)
  • 2 tbsp rose water (optional — omit for no floral note)
  • 2 tbsp edible dried rose petals (replace with extra pistachios)
  • 50 g chopped shelled pistachios (or any preferred nuts/seeds)

Instructions

  1. Warm the milk to about 38–40°C (warm to the touch). Sprinkle the yeast into the milk with a pinch of sugar and let sit 5 minutes until foamy.
  2. In a bowl combine flour, sugar and salt. Mix in the yeast-milk, eggs and softened butter. Bring together to form a soft dough.
  3. Knead for 8–10 minutes (by hand or in a stand mixer with a dough hook) until smooth and elastic.
  4. Place dough in a lightly oiled bowl, cover, and prove for 1–1½ hours until doubled.
  5. Meanwhile, make the cheesecake filling: beat cream cheese with icing sugar, lemon juice and vanilla until smooth. Chill briefly.
  6. Turn the dough onto a floured surface, roll into a rectangle about 30×40 cm. Cut into equal squares or rounds suitable for folding around filling.
  7. Spoon a teaspoon of cheesecake filling into each dough piece, top with a small dollop (about ½ tsp) of raspberry jam.
  8. Seal the edges, shape into buns and place on a lined baking tray. Cover and prove for 30–40 minutes.
  9. Preheat the oven to 190°C (170°C fan)/375°F. Bake the buns for 15–20 minutes until golden brown and cooked through.
  10. While still warm, brush lightly with rose water diluted with a teaspoon of water if using. Scatter chopped pistachios and dried rose petals on top.
  11. Cool slightly before serving so the filling sets a little.

Notes

    Nutrition

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

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