Edd Kimber’s Raspberry and Rose Cheesecake Buns for Blissful Mornings

A delightful baking treat that combines the tartness of raspberries with the floral essence of rose, perfect for brunch or a cozy morning.

INSTRUCTIONS

1 Add the flour, caster sugar, and salt in a large mixing bowl.
2 Add the fast-action dried yeast to the dry ingredients, whisking gently to mix.
3 Warm the whole milk until lukewarm, then add it to the dry mixture.
4 Beat in the large eggs, and mix until fully combined.
5 Knead the dough on a floured surface for 10 minutes until smooth and elastic.
6 Add the unsalted butter and fold it into the dough, continuing to knead until fully incorporated.
7 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.
8 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.
9 Once the dough has risen, punch it down gently and turn it out onto a floured surface.
10 Roll it out into a rectangle about 1cm thick.
11 Spread the cream cheese mixture evenly over the dough, leaving a small border at the edges.
12 Roll the dough tightly from one end to the other, creating a log shape.
13 Cut the log into equal pieces, approximately 5cm each.
14 Place the buns in a greased baking dish and cover them with a cloth. Allow them to rise for another 30 minutes.
15 Preheat your oven to 180°C (350°F).
16 Bake the buns for 25-30 minutes, or until golden brown and cooked through.
17 Allow them to cool slightly before drizzling with a mixture of icing sugar, rose water, and a splash of water for glaze.
18 Garnish with dried rose petals and chopped pistachios before serving.

Edd Kimber’s Raspberry and Rose Cheesecake Buns for Blissful Mornings

INGREDIENTS

INSTRUCTIONS

NUTRITION