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