Raspberry Rose Cheesecake Buns (Print Version)
Fluffy sweet buns with rose-infused cream cheese and tangy raspberry compote filling.
# What You Need:
→ Dough
01 - 3 ¾ cups all-purpose flour
02 - ¼ cup caster sugar
03 - 2 ¼ tsp instant dry yeast
04 - ¼ tsp salt
05 - 1 cup whole milk, lukewarm
06 - 4 tbsp unsalted butter, softened
07 - 1 large egg
→ Cheesecake Filling
08 - 7 oz cream cheese, room temperature
09 - ¼ cup icing sugar
10 - 1 tsp rose water
11 - 1 egg yolk
→ Raspberry Compote
12 - 1 ½ cups fresh or frozen raspberries
13 - 3 tbsp caster sugar
14 - 1 tbsp lemon juice
→ Topping
15 - 1 tbsp milk for brushing
16 - 1 tbsp demerara sugar
17 - 2 tbsp chopped pistachios or dried rose petals
# How To Make It:
01 - Combine flour, sugar, yeast, and salt in a large bowl. Add lukewarm milk, softened butter, and egg. Mix until shaggy dough forms, then knead by hand or mixer for 8-10 minutes until smooth and elastic. Cover and rise in warm place for 1 hour until doubled.
02 - Combine raspberries, sugar, and lemon juice in small saucepan. Simmer over medium heat for 7-8 minutes until thickened. Allow to cool completely before using.
03 - Beat cream cheese, icing sugar, rose water, and egg yolk together until smooth and creamy. Set aside until ready to fill buns.
04 - Punch down risen dough and divide into 12 equal pieces. Flatten each into small disc and place on parchment-lined baking tray. Create indentation in center of each disc using fingers or spoon back.
05 - Spoon 1-2 tsp cheesecake filling into each indentation, then top with 1 tsp raspberry compote. Cover loosely and let rise for 30-40 minutes until puffy.
06 - Preheat oven to 350°F. Brush dough edges with milk and sprinkle with demerara sugar if desired. Bake for 20-25 minutes until golden brown. Cool slightly before garnishing with pistachios or rose petals.
# Handy Tips:
01 -
- The rose cheesecake filling is unexpectedly subtle, like someone whispered flowers into your ear rather than sprayed perfume in your face
- Raspberries cut through the richness with just enough tartness to keep you reaching for another bun
02 -
- Overfilling these buns is the most common mistake and it causes the cheesecake mixture to leak out during baking leaving you with a messy pan and hollow buns
- The raspberry compote must be completely cold before you spoon it onto the cheesecake filling otherwise it will melt and mix together creating a muddy appearance
03 -
- Room temperature cream cheese is nonnegotiable here cold cream cheese will leave you with lumpy filling no matter how long you beat it
- Brush the buns with milk twice once before the second rise and again right before baking for the deepest golden color