Edd Kimber’s Raspberry and Rose Cheesecake Buns Recipe

Introduction

These Raspberry and Rose Cheesecake Buns by Edd Kimber bring a delicate floral twist to your breakfast or brunch. Soft, fluffy buns are filled with creamy cheesecake and sweet raspberry jam, finished with a fragrant rose glaze and crunchy pistachios. Perfect for a blissful morning treat.

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 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

1. Step 1: In a stand mixer, combine the strong white bread 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 the dough for 10-15 minutes until it becomes smooth and elastic.
2. Step 2: Transfer the kneaded dough into a greased bowl, cover it with a towel, and refrigerate for at least 8 hours or overnight to develop flavor and texture.
3. Step 3: Turn the chilled dough onto a floured surface and roll it out into a rectangle. Evenly spread the full-fat cream cheese followed by the raspberry jam over the dough.
4. Step 4: Roll the dough tightly into a log shape, then slice it into 12 equal pieces.
5. Step 5: Place the cut buns into a greased baking tin, cover, and let them rise in a warm area for 45 minutes to 1 hour until puffed up.
6. Step 6: Preheat the oven to 190°C (375°F). Bake the buns for 30-35 minutes until golden brown. Allow them to cool slightly in the tin before glazing.
7. Step 7: To make the glaze, melt the icing sugar with lemon juice and rose water in a small saucepan. Brush this fragrant glaze over the warm buns and garnish with dried rose petals and chopped pistachios.

Tips & Variations

• For a softer bun, use all-purpose flour instead of strong bread flour.
• Substitute raspberry jam with apricot or strawberry jam for a different fruity flavor.
• If you don’t have rose water, simply omit it or add a few drops of vanilla extract to the glaze.
• Try adding finely chopped nuts such as almonds or walnuts alongside pistachios for extra crunch.
• Overnight refrigeration helps develop the dough’s flavor and makes it easier to handle.

Storage

Store the buns in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days. Reheat gently in the oven or microwave to restore softness before serving. The glaze is best added fresh to maintain its shine and fragrance.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand. It will take a bit more effort and time but results will be just as good.

Is it possible to make this recipe vegan?

To make a vegan version, substitute the milk with plant-based milk like almond or oat milk, use vegan butter, replace eggs with an egg substitute such as flax eggs, and ensure the cream cheese is dairy-free.

Edd Kimber’s Raspberry and Rose Cheesecake Buns Recipe

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★★★★★

4.9 from 115 reviews

Edd Kimber’s Raspberry and Rose Cheesecake Buns are soft, fluffy buns filled with a luscious cream cheese and raspberry jam mixture, baked to a golden brown, and finished with a fragrant rose water glaze. These delightful buns combine fruity, floral, and creamy flavors, perfect for a blissful morning treat or an elegant tea-time snack.

• Author: reem
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 9 hours 30 minutes
• Yield: 12 buns 1x
• Category: Baking
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

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
• 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 Garnish

• 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 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. Prepare 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 while mixing until a dough forms. Knead the dough for about 10-15 minutes using the mixer’s dough hook attachment until it becomes smooth and elastic.
2. First proof: Transfer the kneaded dough into a greased bowl. Cover it with a towel or cling film and refrigerate for at least 8 hours or overnight to allow slow fermentation, which develops flavor and texture.
3. Roll and fill the dough: Turn the chilled dough onto a floured surface and roll it out into a rectangular shape. Evenly spread the full-fat cream cheese followed by raspberry jam over the dough’s surface. Then, roll the dough tightly into a log to encase the filling.
4. Slice and shape buns: Slice the rolled dough log into 12 equal pieces. Place them cut side up in a greased baking tin, allowing some space between each to expand during the second proof.
5. Second proof: Cover the buns loosely and leave them to rise in a warm place for 45 minutes to 1 hour, until puffed up and nearly doubled in size.
6. Bake: Preheat the oven to 190°C (375°F). Bake the risen buns for 30-35 minutes or until they turn golden brown on top and are cooked through. Remove from the oven and allow to cool slightly in the baking tin.
7. Make the glaze and garnish: In a small saucepan, gently melt together icing sugar, lemon juice, rose water, and vanilla bean paste until smooth and glossy to form a glaze. While the buns are still warm, brush the glaze generously over them. Finally, sprinkle edible dried rose petals and chopped pistachios on top to decorate.

Notes

• You can substitute all-purpose flour if you desire a softer bun texture but bread flour provides better structure.
• Using full-fat cream cheese ensures a rich, creamy filling; low-fat alternatives can make the filling lighter but less creamy.
• Rose water adds a delicate floral aroma but can be omitted if unavailable without major impact on taste.
• Allowing the dough to proof slowly overnight in the fridge enhances flavor complexity through fermentation.
• For a vegan option, substitute eggs with flax eggs, butter with margarine, and milk with plant-based milk.
• Store buns in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: raspberry cheesecake buns, rose water glaze, cream cheese buns, sweet breakfast buns, Edd Kimber recipes