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Raspberry Cream Buns

Raspberry Cream Buns

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  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 15 to 20 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 buns 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Raspberry Cream Buns are soft, fluffy baked buns filled with a luscious, creamy raspberry mixture that perfectly balances tart and sweet flavors. Ideal for breakfast, dessert, or a special treat, they combine a tender yeast dough with a smooth raspberry cream filling for a delightful and visually appealing experience.

Ingredients

Units Scale

Dough Ingredients

  • 3 1/2 cups (440g) all-purpose flour
  • 2 1/4 tsp (1 packet) active dry yeast
  • 1/4 cup (50g) sugar
  • 1 cup (240ml) warm milk
  • 4 tbsp (56g) unsalted butter, melted
  • 2 large eggs
  • 1/2 tsp salt

Raspberry Cream Filling

  • 8 oz (225g) cream cheese or mascarpone, softened
  • 1/2 cup (60g) powdered sugar
  • 1 tsp vanilla extract
  • 1 cup (120g) fresh or frozen raspberries, mashed

For Brushing and Garnish

  • 1 egg (for egg wash)
  • Powdered sugar (optional, for dusting)
  • Fresh raspberries (optional, for garnish)

Instructions

  1. Prepare the Dough: Activate the yeast by whisking it into warm milk mixed with a pinch of sugar until foamy. In a large bowl, combine the all-purpose flour, sugar, and salt. Add the yeast mixture, melted butter, and eggs, then knead the dough until smooth and elastic. Cover and let the dough rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
  2. Make the Raspberry Cream Filling: While the dough rises, combine softened cream cheese or mascarpone with powdered sugar, vanilla extract, and mashed raspberries. Mix until creamy but still retaining some texture from the fruit. Chill the filling until ready to use.
  3. Shape the Buns: After the dough has risen, punch it down lightly and divide into equal portions. Flatten each portion into a disc, place a spoonful of raspberry cream filling in the center, then carefully fold the edges over to seal the filling inside. Arrange the buns seam side down on a baking tray.
  4. Second Rise and Bake: Cover the shaped buns and let them rise again until puffy, about 30 to 45 minutes. Brush the tops with an egg wash to achieve a golden crust. Bake in a preheated oven at 350°F (175°C) for 15 to 20 minutes or until the buns turn golden brown.
  5. Cool and Serve: Remove the buns from the oven and allow them to cool slightly before serving. Optionally, dust with powdered sugar or garnish with extra fresh raspberries for enhanced presentation.

Notes

  • Use room temperature ingredients to ensure smooth dough and proper yeast activation.
  • Do not overfill the buns to avoid leaking during baking and to maintain shape.
  • Allow the dough to rise fully for light and fluffy buns.
  • Handle the dough gently to keep the texture tender and avoid toughness.
  • Keep the raspberry cream filling chilled before shaping to prevent melting inside the buns.

Nutrition

  • Serving Size: 1 bun
  • Calories: 280
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 55mg

Find it online: https://cooktune.com/raspberry-cream-buns/