Edd Kimber’s Raspberry and Rose Cheesecake Buns Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
