Raspberry Cream Cheese Buns
These delicious Raspberry Cream Cheese Buns are made with soft, fluffy milk bread dough and filled with a rich cream cheese filling and sweet raspberry jam. Each bun is topped with juicy raspberries and baked until golden brown, creating a bakery-style treat that’s a perfect balance between creamy, fruity, and lightly sweet.
Equipment
Ingredients
BUNS
TANGZHONG
- 30 g all-purpose flour
- 150 g whole milk
DOUGH
- 90 g whole milk
- 90 g water
- 6 g instant yeast or 25 g fresh yeast
- 50 g granulated sugar
- 510 g all-purpose flour
- 1 eggs preferably 60 g egg with shell
- 1 teaspoon salt
- 100 g butter room temperature
CREAM CHEESE FILLING
- 400 g cream cheese
- 5 tablespoon powdered sugar
- ½ teaspoon vanilla extract
RASPBERRY TOPPING
- 1 egg for egg wash
- 280 g raspberry jam
- 250 g fresh raspberries
Instructions
TANGZHONG
- Start by making the tangzhong. Add the milk and flour to a small saucepan. Stir it together with a whisk until the flour has mixed together with milk. Then place it on the stove over medium-high heat. Keep constantly stirring until it becomes a thick paste, similarly to smooth mashed potatoes. Take it off the heat and add it to a flat surfaced bowl so it can cool down faster. Place it in the fridge to cool down so it becomes room temperature. It’ll take about 20-30 minutes.30 g all-purpose flour, 150 g whole milk
DOUGH
- Heat up the milk and water until it’s lukewarm (37ºC). Crumble the fresh yeast into your mixing bowl and pour in the heated milk and water. With a spatula stir it together until the yeast has melted. (If you are use instant yeast, mix the yeast instead together with the flour before pouring over the milk and water mixture)90 g whole milk, 90 g water, 6 g instant yeast
- Add the granulated sugar, all-purpose flour, tangzhong, egg and using the dough hook, mix the dough on low speed for 4 minutes.50 g granulated sugar, 510 g all-purpose flour, 1 eggs
- Continue on medium speed and add salt and the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough. Once the second part has incorporated, keep mixing the dough for 6-7 minutes. It should end up looking smooth and glossy.1 teaspoon salt, 100 g butter
- Add the dough to a clean bowl, with a bit of vegetable oil, and cover the bowl with cling film and a tea towel. Place it in a warm room temperature area in your house. Let it rise for 1 hour. See FAQ above for overnight rising.
CREAM CHEESE FILLING
- Mix together all of the ingredients until one paste and set it aside.400 g cream cheese, 5 tablespoon powdered sugar, ½ teaspoon vanilla extract
ASSEMBLING
- After the first rise, it should be doubled in size. Tip the dough out and divide the dough into 12. Roll the dough into balls and place them on two baking trays lined with parchment paper. Gently press the buns down to get more of a donut shape. Let them rise for a second time on the kitchen counter for 45 minutes under some cling film and a tea towel.
- Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
- After the second rise, use a ⅓ cup measurement or a cup that is around 5 cm in diameter. Press down the middle so it leaves an indent. Then use your fingers to gently press down the sides a bit. Whisk an egg together and brush the sides of the buns with the egg wash.1 egg
- Add the cream cheese to a piping bag, or add it with a spoon, and pip the cream cheese in the middle.
- Add the clean and dry raspberries to a bowl, and mix them together with 2 tablespoon of raspberry jam.280 g raspberry jam, 250 g fresh raspberries
- With the back of a spoon, make an indent in the cream cheese filling. Add the remaining raspberry jam into the indent and top the buns with raspberries. Gently press down the raspberries so they don’t fall off.
- Bake them for 14-16 minutes or until golden brown. After they have baked, place them on a cooling rack to let them cool down a bit. Dust them with powdered sugar and enjoy them lukewarm or cooled down completely.
Nutrition
Carbohydrates: 60gProtein: 8gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 68mgSodium: 367mgPotassium: 182mgFiber: 3gSugar: 20gVitamin A: 715IUVitamin C: 5mgCalcium: 76mgIron: 2mg
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