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Edd Kimber’s Raspberry and Rose Cheesecake Buns Recipe

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★★★★★

4.5 from 150 reviews

Edd Kimber’s Raspberry and Rose Cheesecake Buns are a delightful treat combining fluffy, fermented dough with a luscious cream cheese and raspberry jam filling. These buns are beautifully glazed with a rose-infused icing and topped with edible dried rose petals and crunchy pistachios, making them perfect for a blissful morning indulgence or special brunch occasion.

Ingredients

Scale

Dough

  • 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)

Filling

  • 250 grams Full-Fat Cream Cheese (or low-fat alternatives)
  • 200 grams Raspberry Jam (other fruit jams can work)

Glaze and Topping

  • 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)

Instructions

  1. Mix the Dough: 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 dough forms. Knead the dough for about 10-15 minutes until it becomes smooth and elastic.
  2. First Proof: Transfer the kneaded dough into a greased bowl, cover it with a towel, and refrigerate for at least 8 hours or overnight to allow a slow fermentation for enhanced flavor and texture.
  3. Prepare the Buns: Turn the chilled dough onto a floured surface and roll it out into a rectangular shape. Evenly spread the full-fat cream cheese and raspberry jam over the surface. Then, roll the dough tightly into a log shape and slice it into 12 equal pieces.
  4. Second Proof: Place the cut buns into a greased baking tin, cover them, and let the buns rise in a warm area for approximately 45 minutes to 1 hour, until they have puffed up.
  5. Bake: Preheat the oven to 190°C (375°F). Bake the risen buns for 30-35 minutes until they are golden brown on top. Remove from the oven and let them cool slightly in the baking tin.
  6. Make the Glaze: In a small saucepan, melt the icing sugar with lemon juice and rose water over low heat to form a smooth glaze.
  7. Finish and Garnish: Brush the warm buns generously with the rose glaze and sprinkle with edible dried rose petals and chopped pistachios for a beautiful and flavorful finish.

Notes

  • You can substitute strong white bread flour with all-purpose flour for a softer bun texture.
  • If whole milk is unavailable, almond or oat milk are suitable dairy-free substitutes.
  • Rose water and edible rose petals add a fragrant floral note but can be omitted or substituted if unavailable.
  • The dough benefits from a long, slow fermentation in the fridge to develop flavor and improve texture.
  • Make sure to let the buns rise in a warm spot before baking to ensure a light and fluffy crumb.
  • For a vegan version, use plant-based milk, egg substitutes, margarine, and vegan cream cheese alternatives.

Keywords: Cheesecake buns, raspberry jam buns, rose water glaze, Edd Kimber recipe, breakfast buns, cream cheese buns, floral dessert buns

Find it online: https://foodbylina.com/edd-kimbers-raspberry-and-rose-cheesecake-buns-recipe/