Name: Edd Kimber’s Raspberry and Rose Cheesecake Buns Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 9 h 30 min
Cuisine: British
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); 250 grams Full-Fat Cream Cheese (or low-fat alternatives); 200 grams Raspberry Jam (other fruit jams can work); 150 grams Icing Sugar (granulated sugar can be powdered); 1 tablespoon Lemon Juice (vinegar can be used as a substitute); 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)

Introduction

These Raspberry and Rose Cheesecake Buns by Edd Kimber bring a delightful blend of fruity sweetness and floral notes to your morning table. Soft, pillowy buns filled with creamy cheesecake and raspberry jam are topped with a fragrant rose glaze and crunchy pistachios for a truly blissful start to the day.

The image shows four square-shaped cinnamon rolls with three visible layers each: the bottom is a soft golden-brown bread base, the middle is a thick layer of shiny white icing that swirls around the top, and the center is filled with a dark purple berry jam. The jam is sprinkled with chopped green pistachios and small pieces of purple flower petals. The rolls are placed close together on a white marbled rectangular tray, with scattered pistachio crumbs and flower petals around. A knife with a wooden handle is partially visible on the right side of the tray. photo taken with an iphone --ar 4:5 --v 7

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)

250 grams Full-Fat Cream Cheese (or low-fat alternatives)

200 grams Raspberry Jam (other fruit jams can work)

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

Step 1: In a stand mixer, combine the flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually add the whole milk and eggs while mixing until a dough forms. Knead for 10-15 minutes until smooth and elastic.

Step 2: Transfer the dough to a greased bowl, cover with a towel, and refrigerate for at least 8 hours or overnight to develop flavor and texture.

Step 3: Turn the chilled dough onto a floured surface. Roll it out into a large rectangle. Spread full-fat cream cheese evenly over the dough, then layer with raspberry jam. Roll the dough tightly into a log.

Step 4: Slice the rolled dough into 12 equal pieces and place them into a greased baking tin. Cover and let the buns rise in a warm place for 45 minutes to 1 hour until nearly doubled in size.

Step 5: Preheat the oven to 190°C (375°F). Bake the buns for 30-35 minutes or until golden brown. Allow them to cool slightly in the tin after baking.

Step 6: To make the glaze, gently melt the icing sugar with lemon juice and rose water in a saucepan. Brush this fragrant glaze over the warm buns. Finally, garnish with dried rose petals and chopped pistachios before serving.

Tips & Variations

For a softer bun, use all-purpose flour instead of bread flour.

If rose water is unavailable, omit it or add a little vanilla extract to the glaze for a different floral note.

Substitute raspberry jam with other fruit jams like strawberry or apricot for variety.

Try adding chopped nuts like almonds or walnuts in place of pistachios for a different crunch.

Use plant-based milk and vegan margarine to make these buns dairy-free.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand. Combine the dry ingredients first, then gradually add milk and eggs. Knead on a floured surface for about 15-20 minutes until smooth and elastic.

What if I don’t have fresh yeast?

Fast-action dried yeast is a convenient alternative and works perfectly for this recipe. Substitute 7 grams dried yeast for about 20 grams fresh yeast, and be sure to adjust proofing times if necessary.