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Raspberry and Rose Cheesecake Buns Recipe

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★★★★

4 from 66 reviews

These Raspberry and Rose Cheesecake Buns combine fluffy bread dough with a creamy cheesecake and raspberry jam filling, finished with a delicate rosewater glaze and decorative rose petals and pistachios for a fragrant and elegant treat.

Ingredients

Scale

Dough Ingredients

  • 500 grams strong white bread flour (All-purpose flour can be used for softer buns.)
  • 75 grams caster sugar (Granulated sugar can be used as a substitute.)
  • 10 grams fine sea salt
  • 7 grams fast-action dried yeast (Fresh yeast can be used as a substitute.)
  • 300 ml whole milk (Almond or oat milk can be used as substitutes.)
  • 2 large eggs (Use egg replacement for vegan options.)
  • 75 grams butter, melted

Filling Ingredients

  • 250 grams full-fat cream cheese
  • 200 grams raspberry jam (Other fruit jams can be used.)
  • 1 tablespoon lemon juice (Vinegar can be used as a substitute.)
  • 1 teaspoon vanilla bean paste (Vanilla extract can be used.)

Finishing Ingredients

  • 150 grams icing sugar
  • 2 tablespoons rose water
  • 2 tablespoons edible dried rose petals (Pistachios can be used as a substitute.)
  • 50 grams chopped shelled pistachios

Instructions

  1. Preparing the dough
    In a large bowl, combine bread flour, caster sugar, salt, and yeast.
  2. Adding wet ingredients
    Make a well in the center, then add lukewarm milk, eggs, and melted butter.
  3. Mixing
    Mix until it forms a rough dough.
  4. Kneading
    Knead the dough for about 10 minutes until smooth and elastic.
  5. First rise
    Place the dough in an oiled bowl, cover, and let it rise for about an hour until doubled in size.
  6. Preparing the filling
    In a large bowl, beat together cream cheese, raspberry jam, lemon juice, and vanilla until smooth.
  7. Assembling the buns
    Once the dough has risen, punch it down and roll it out into a rectangle, about 30 x 40 cm.
  8. Spreading filling
    Spread the cheesecake filling evenly, leaving edges free.
  9. Rolling and slicing
    Roll the dough tightly from one long edge and slice into 12 pieces.
  10. Second rise
    Place the rolls into a greased baking dish, cover, and let rise for another 30 minutes.
  11. Baking the buns
    Preheat the oven to 180°C (350°F). Bake for 25-30 minutes or until golden brown.
  12. Finishing touches
    Mix icing sugar with rose water and a splash of milk for consistency. Drizzle icing over warm buns and sprinkle with dried rose petals or chopped pistachios.

Notes

  • All-purpose flour can be used for softer buns.
  • Granulated sugar can be used as a substitute for caster sugar.
  • Fresh yeast can be used as a substitute for fast-action dried yeast.
  • Almond or oat milk can be used as substitutes for whole milk.
  • Use egg replacement for vegan options.
  • Other fruit jams can be used in place of raspberry jam.
  • Vinegar can be used as a substitute for lemon juice.
  • Vanilla extract can be used instead of vanilla bean paste.
  • Pistachios can be used as a substitute for dried rose petals.

Keywords: Raspberry cheesecake buns, rose water buns, cream cheese pastry, baked fruit buns, decorative rose petal buns

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