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Raspberry Cream Buns

Raspberry Cream Buns
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Raspberry Cream Buns are soft, fluffy buns filled with a luscious, airy raspberry cream that perfectly balances tartness and sweetness. Ideal for breakfast, snacks, or parties, these buns combine light yeast dough with fresh raspberries and whipped cream, creating a memorable homemade treat that is both simple to make and impressively delicious.

Ingredients

Dough Ingredients

  • All-Purpose Flour: 3 cups (360g)
  • Active Dry Yeast: 2 1/4 teaspoons (1 packet)
  • Granulated Sugar: 1/4 cup (50g)
  • Whole Milk: 1 cup (240ml), lukewarm
  • Unsalted Butter: 4 tablespoons (56g), melted
  • Eggs: 2 large

Raspberry Cream Filling

  • Fresh Raspberries: 1 cup (about 125g), mashed with sugar
  • Powdered Sugar: 1/4 cup (30g), divided
  • Lemon Zest: 1 teaspoon
  • Heavy Cream: 1 cup (240ml), cold
  • Vanilla Extract: 1 teaspoon

Instructions

  1. Prepare the Dough: Warm the milk until lukewarm, then combine it with the active dry yeast and a pinch of sugar. Let this mixture rest for 5-10 minutes until bubbly and activated. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, eggs, and melted unsalted butter. Gradually add the yeast mixture to the dry ingredients and mix until combined. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  2. Prepare the Raspberry Cream Filling: While the dough rises, gently mash the fresh raspberries with half of the powdered sugar and the lemon zest, then drain any excess juice carefully. In a chilled bowl, whip the heavy cream together with vanilla extract and the remaining powdered sugar until soft peaks form. Carefully fold the mashed raspberries into the whipped cream to keep the airy texture intact.
  3. Shape the Buns: Once the dough has doubled in size, punch it down to release air. Divide the dough into equal portions (about 12 pieces). Roll each piece into a ball and then slightly flatten it. Using your finger or thumb, make a small indentation in the center of each bun to hold the raspberry cream filling. Place the buns on a parchment-lined baking tray, cover them loosely with a cloth, and let them rise again for 30-40 minutes.
  4. Bake the Buns: Preheat your oven to 350°F (175°C). Lightly brush the tops of the buns with an egg wash made from a beaten egg for a glossy finish. Bake the buns for 15-18 minutes or until golden brown and when tapped, they sound hollow. Remove from the oven and allow the buns to cool slightly before filling.
  5. Fill and Serve: Spoon generous dollops of the prepared raspberry cream into the indentations of each bun. Dust with a light sprinkle of powdered sugar and garnish optionally with fresh raspberries or mint leaves. Serve fresh for best taste and texture.

Notes

  • Use room temperature ingredients to ensure even mixing and proper dough rise.
  • Do not over-knead the dough; knead just until elastic to keep buns tender.
  • Always use fresh raspberries for vibrant flavor and avoid watery filling.
  • Drain excess raspberry juice carefully before folding into the cream to prevent soggy buns.
  • Allow buns to cool completely before filling to avoid melting and runny cream.

Nutrition

Keywords: raspberry buns, cream buns, yeast buns, raspberry dessert, soft buns, homemade buns, breakfast buns

Find it online: https://cherrycooks.com/raspberry-cream-buns/