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Edd Kimber’s Raspberry and Rose Cheesecake Buns for Blissful Mornings

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Delight in these gluten-free raspberry and rose cheesecake buns, perfect for brunch and special occasions.

Ingredients

Scale
  • 500 grams Strong White Bread Flour
  • 75 grams Caster Sugar
  • 10 grams Fine Sea Salt
  • 7 grams Fast-Action Dried Yeast
  • 300 ml Whole Milk
  • 2 large Eggs
  • 75 grams Unsalted Butter
  • 250 grams Full-Fat Cream Cheese
  • 200 grams Raspberry Jam
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Vanilla Bean Paste
  • 150 grams Icing Sugar
  • 2 tablespoons Rose Water
  • 2 tablespoons Edible Dried Rose Petals
  • 50 grams Chopped Shelled Pistachios

Instructions

  1. Combine the flour, caster sugar, and salt in a large mixing bowl.
  2. Add the fast-action dried yeast to the dry ingredients and mix.
  3. Warm the whole milk until lukewarm and add it to the dry mixture.
  4. Crack in the eggs and mix until combined.
  5. Knead the dough on a floured surface for 10 minutes.
  6. Melt the butter and fold it into the dough, continuing to knead.
  7. Place the dough in a greased bowl, cover, and let it rise for 1 hour.
  8. For the cream cheese filling, mix the cream cheese, raspberry jam, lemon juice, vanilla, and icing sugar until smooth.
  9. Punch down the dough and roll it out to a rectangle.
  10. Spread the cream cheese mixture on the dough, roll tightly, and slice into buns.
  11. Place the buns in a greased dish, cover, and let rise for another 30 minutes.
  12. Preheat the oven to 180°C (350°F).
  13. Bake the buns for 25-30 minutes until golden.
  14. Let cool, glaze with icing sugar and rose water, and garnish with rose petals and pistachios.

Equipment

Notes

Ensure all ingredients are certified gluten-free. Use dedicated utensils to avoid cross-contamination.

Nutrition

Find it online: https://www.glutenfreez.com/raspberry-rose-cheesecake-buns/