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Raspberry and Rose Cheesecake Buns

Raspberry and Rose Cheesecake Buns for a Sweet Indulgence

Raspberry and Rose Cheesecake Buns are irresistible, featuring a delightful blend of flavors and textures, making them a perfect vegetarian-friendly treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Chill Time 8 hours
Total Time 8 hours 50 minutes
Servings: 12 buns
Course: Desserts
Cuisine: Vegetarian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 500 g Strong White Bread Flour Substitute with all-purpose flour for a softer bun.
  • 75 g Caster Sugar Granulated sugar can also be used.
  • 1 tsp Fine Sea Salt
  • 7 g Fast-Action Dried Yeast Fresh yeast is an alternative.
  • 250 ml Whole Milk Use almond or oat milk for dairy-free.
  • 2 large Large Eggs Use equivalent egg substitutes for egg-free.
  • 75 g Unsalted Butter Margarine can be used as dairy-free alternative.
For the Filling
  • 200 g Full-Fat Cream Cheese Low-fat alternatives can alter texture.
  • 150 g Raspberry Jam Substitute with other fruit jams.
For the Glaze
  • 1 tbsp Lemon Juice Vinegar can substitute.
  • 1 tbsp Vanilla Bean Paste Use vanilla extract if unavailable.
  • 150 g Icing Sugar Powdered granulated sugar can be substituted.
  • 1 tbsp Rose Water Can be omitted if unavailable.
For the Garnish
  • 2 tbsp Edible Dried Rose Petals Substitute with more pistachios or omit.
  • 50 g Chopped Shelled Pistachios Any nuts or seeds can work in its place.

Equipment

  • stand mixer
  • Rolling Pin
  • Baking Tin

Method
 

Step-by-Step Instructions
  1. In a stand mixer, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually add whole milk and large eggs, mixing until a rough dough forms.
  2. Transfer the kneaded dough to a greased bowl, cover with plastic wrap, and refrigerate for at least 8 hours or overnight.
  3. Once chilled, roll the dough into a rectangle, spread cream cheese and raspberry jam, and roll into a log shape. Slice into 12 equal pieces.
  4. Arrange the sliced buns cut-side up in a greased baking tin, cover with a cloth, and allow to rise for 45 minutes to 1 hour.
  5. Preheat your oven to 190°C (375°F). Bake buns for 30-35 minutes until golden brown and hollow sounding when tapped.
  6. While cooling, prepare the glaze by melting icing sugar with lemon juice and rose water, brush over the buns, and garnish with rose petals and pistachios.

Nutrition

Serving: 1bunCalories: 280kcalCarbohydrates: 34gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 190mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 60mgIron: 1.5mg

Notes

Store leftovers in an airtight container at room temperature for 2-3 days, refrigerate if warm, or freeze for up to 2 months.

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