Edd Kimber’s Raspberry and Rose Cheesecake Buns Recipe
Introduction
Start your day with Edd Kimber’s Raspberry and Rose Cheesecake Buns, a delightful treat combining soft, fluffy dough with tangy cream cheese and sweet raspberry jam. These fragrant buns are beautifully topped with rose-scented glaze and crunchy pistachios for a truly blissful morning.
Ingredients
- 500 grams Strong White Bread Flour (or all-purpose flour for a softer bun)
- 75 grams Caster Sugar (granulated sugar can be substituted)
- 10 grams Fine Sea Salt (essential for flavor)
- 7 grams Fast-Action Dried Yeast (fresh yeast can also be used)
- 300 ml Whole Milk (almond or oat milk can be used as a substitute)
- 2 large Eggs (or equivalent egg substitutes)
- 75 grams Unsalted Butter (can be replaced with margarine)
- 250 grams Full-Fat Cream Cheese (or low-fat alternatives)
- 200 grams Raspberry Jam (other fruit jams can work)
- 1 tablespoon Lemon Juice (vinegar can be used as a substitute)
- 1 teaspoon Vanilla Bean Paste (vanilla extract can be used)
- 150 grams Icing Sugar (granulated sugar can be powdered)
- 2 tablespoons Rose Water (omit if unavailable)
- 2 tablespoons Edible Dried Rose Petals (can substitute with more pistachios)
- 50 grams Chopped Shelled Pistachios (or any nuts/seeds preferred)
Instructions
- Step 1: In a stand mixer, combine the strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually add whole milk and large eggs, mixing until a dough forms. Knead the dough for 10 to 15 minutes until it becomes smooth and elastic.
- Step 2: Transfer the kneaded dough into a greased bowl, cover with a towel, and refrigerate for at least 8 hours or overnight to allow flavor development and a slow rise.
- Step 3: Turn the chilled dough out onto a floured surface and roll it into a rectangle. Spread the full-fat cream cheese evenly over the dough, then layer with raspberry jam. Roll the dough tightly into a log and slice into 12 equal pieces.
- Step 4: Place the cut buns into a greased baking tin, cover them, and let rise in a warm spot for 45 minutes to 1 hour until puffed.
- Step 5: Preheat your oven to 190°C (375°F). Bake the risen buns for 30 to 35 minutes or until they turn golden brown. Let them cool slightly in the tin.
- Step 6: While the buns cool, melt the icing sugar with lemon juice and rose water in a small saucepan to create a glaze. Brush this glaze over the warm buns and garnish with dried rose petals and chopped pistachios.
Tips & Variations
- For a softer bun, substitute strong white bread flour with all-purpose flour.
- Use fresh yeast instead of dried yeast if preferred, adjusting quantities accordingly.
- Try alternative fruit jams like strawberry or apricot if raspberry is unavailable.
- Omit rose water for a milder glaze or replace dried rose petals with extra chopped nuts for texture.
- For a vegan version, use plant-based milk, margarine, and egg substitutes.
Storage
Store the buns in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze the unglazed buns for up to 1 month. Reheat gently in a low oven before glazing and serving to maintain freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough without a stand mixer?
Yes, you can knead the dough by hand on a floured surface. It may take a bit longer (about 15-20 minutes) to achieve a smooth and elastic texture.
Is it necessary to refrigerate the dough overnight?
Refrigerating the dough overnight enhances the flavor and improves texture by slowing fermentation, but if you’re short on time, a shorter rest at room temperature can work, though the flavor may be less developed.
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Edd Kimber’s Raspberry and Rose Cheesecake Buns Recipe
- Total Time: 9 hours (including refrigeration and rising time)
- Yield: 12 buns 1x
Description
Edd Kimber’s Raspberry and Rose Cheesecake Buns are a delightful treat perfect for blissful mornings. These soft, fluffy buns combine the richness of cream cheese and the fruity sweetness of raspberry jam, enhanced with fragrant rose water and a decorative touch of edible rose petals and pistachios. Ideal for breakfast or teatime, these homemade buns offer a luxurious flavor and beautiful presentation.
Ingredients
Scale
Dough Ingredients
- 500 grams Strong White Bread Flour (or all-purpose flour for a softer bun)
- 75 grams Caster Sugar (granulated sugar can be substituted)
- 10 grams Fine Sea Salt (essential for flavor)
- 7 grams Fast-Action Dried Yeast (fresh yeast can also be used)
- 300 ml Whole Milk (almond or oat milk can be used as a substitute)
- 2 large Large Eggs (or equivalent egg substitutes)
- 75 grams Unsalted Butter (can be replaced with margarine)
Filling Ingredients
- 250 grams Full-Fat Cream Cheese (or low-fat alternatives)
- 200 grams Raspberry Jam (other fruit jams can work)
Glaze and Garnish
- 1 tablespoon Lemon Juice (vinegar can be used as a substitute)
- 1 teaspoon Vanilla Bean Paste (vanilla extract can be used)
- 150 grams Icing Sugar (granulated sugar can be powdered)
- 2 tablespoons Rose Water (omit if unavailable)
- 2 tablespoons Edible Dried Rose Petals (can substitute with more pistachios)
- 50 grams Chopped Shelled Pistachios (or any nuts/seeds preferred)
Instructions
- Prepare the Dough: In a stand mixer, combine the strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually add the whole milk and large eggs while mixing until a dough starts to form. Knead the dough using the mixer or by hand for 10 to 15 minutes until it becomes smooth and elastic, indicating good gluten development.
- First Proof: Transfer the kneaded dough into a greased bowl. Cover it loosely with a clean towel and refrigerate for at least 8 hours or overnight. This slow fermentation enhances flavor and texture.
- Shape the Buns: Turn the chilled dough out onto a floured surface and roll it into a large rectangle. Evenly spread the full-fat cream cheese over the dough, followed by a layer of raspberry jam, leaving a small border on the edges.
- Roll and Slice: Starting from one long edge, roll the dough tightly into a log shape. Using a sharp knife, slice the log into 12 equal pieces to form individual buns.
- Second Proof: Arrange the cut buns in a greased baking tin with some space between them. Cover with a towel or cling film and leave in a warm spot to rise for 45 minutes to 1 hour, until puffed up and nearly doubled in size.
- Bake the Buns: Preheat the oven to 190°C (375°F). Bake the buns on the middle rack for 30 to 35 minutes until they turn a golden brown color. After baking, remove from the oven and let them cool slightly in the tin.
- Prepare the Glaze: In a small saucepan, gently warm the icing sugar combined with lemon juice, vanilla bean paste, and rose water until smooth and liquid enough to brush over the buns. Avoid boiling to keep the delicate flavors intact.
- Glaze and Garnish: Brush the warm buns generously with the rose glaze. Sprinkle the edible dried rose petals and chopped shelled pistachios on top for an aromatic and visually appealing finish. Serve warm or at room temperature.
Notes
- Using strong white bread flour will help create a chewier bun; all-purpose flour can be used for a softer texture.
- Slow refrigeration of the dough overnight develops better flavor and improves texture.
- Rose water can be omitted if unavailable; it adds a subtle floral note that complements the raspberry.
- For a vegan version, substitute dairy and egg ingredients with plant-based alternatives like almond milk and flax eggs, and use vegan cream cheese.
- Keep an eye on the buns while baking to avoid over-browning, adjusting oven time as needed based on your equipment.
- Make sure to use edible dried rose petals specifically labeled for culinary use to ensure safety.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Keywords: Raspberry bun, cheesecake buns, rose water dessert, breakfast buns, baked buns, fruity sweet buns, Edd Kimber recipe
