Description
A delightful baking treat that combines the tartness of raspberries with the floral essence of rose, perfect for brunch or a cozy morning.
Ingredients
Scale
- 500 grams Strong White Bread Flour
- 75 grams Caster Sugar
- 10 grams Fine Sea Salt
- 7 grams Fast-Action Dried Yeast
- 300 ml Whole Milk
- 2 large Large Eggs
- 75 grams Unsalted Butter
- 250 grams Full-Fat Cream Cheese
- 200 grams Raspberry Jam
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla Bean Paste
- 150 grams Icing Sugar
- 2 tablespoons Rose Water
- 2 tablespoons Edible Dried Rose Petals
- 50 grams Chopped Shelled Pistachios
Instructions
- Combine the flour, caster sugar, and salt in a large mixing bowl.
- Add the fast-action dried yeast to the dry ingredients, whisking gently to mix.
- Warm the whole milk until lukewarm, then add it to the dry mixture.
- Crack in the large eggs, and mix until fully combined.
- Knead the dough on a floured surface for 10 minutes until smooth and elastic.
- Melt the unsalted butter and fold it into the dough, continuing to knead until fully incorporated.
- Place the dough in a lightly greased bowl and cover it with a damp cloth. Allow it to rise in a warm place for about 60 minutes or until doubled in size.
- Prepare the cream cheese mixture by combining full-fat cream cheese, raspberry jam, lemon juice, vanilla bean paste, and icing sugar in a bowl. Stir until smooth.
- Once the dough has risen, punch it down gently and turn it out onto a floured surface.
- Roll it out into a rectangle about 1cm thick.
- Spread the cream cheese mixture evenly over the dough, leaving a small border at the edges.
- Roll the dough tightly from one end to the other, creating a log shape.
- Slice the log into equal pieces, approximately 5cm each.
- Place the buns in a greased baking dish and cover them with a cloth. Allow them to rise for another 30 minutes.
- Preheat your oven to 180°C (350°F).
- Bake the buns for 25-30 minutes, or until golden brown and cooked through.
- Let them cool slightly before drizzling with a mixture of icing sugar, rose water, and a splash of water for glaze.
- Garnish with dried rose petals and chopped pistachios before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in the oven.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bun
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg