Raspberry Rose Cheesecake Buns (Printable View)
Fluffy sweet buns with rose-infused cheesecake filling and tart raspberry compote, finished with pistachios or rose petals.
# Ingredient List:
→ Dough
01 - 3 ¾ cups all-purpose flour
02 - ¼ cup caster sugar
03 - 2 ¼ teaspoons instant dry yeast
04 - ¼ teaspoon salt
05 - 1 cup whole milk, lukewarm
06 - 4 tablespoons unsalted butter, softened
07 - 1 large egg
→ Cheesecake Filling
08 - 7 ounces cream cheese, room temperature
09 - ¼ cup icing sugar
10 - 1 teaspoon rose water
11 - 1 egg yolk
→ Raspberry Compote
12 - 1 ½ cups fresh or frozen raspberries
13 - 3 tablespoons caster sugar
14 - 1 tablespoon lemon juice
→ Topping
15 - 1 tablespoon milk for brushing
16 - 1 tablespoon demerara sugar, optional
17 - 2 tablespoons chopped pistachios or dried edible rose petals, optional
# How to Prepare:
01 - Combine flour, sugar, yeast, and salt in a large mixing bowl. Add lukewarm milk, softened butter, and egg. Mix until a shaggy dough forms, then knead by hand or with electric mixer for 8 to 10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour until doubled in size.
02 - Combine raspberries, sugar, and lemon juice in a small saucepan. Simmer over medium heat for 7 to 8 minutes until thickened to a jam-like consistency. Remove from heat and let 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 the buns.
04 - Punch down the risen dough and divide into 12 equal pieces. Flatten each piece into a small disc and arrange on a parchment-lined baking tray. Create an indentation in the center of each disc using your fingers or the back of a spoon. Spoon 1 to 2 teaspoons of cheesecake filling into each center, then top with 1 teaspoon of cooled raspberry compote.
05 - Cover the filled buns loosely with plastic wrap or clean kitchen towel. Let rise for 30 to 40 minutes until puffy and visibly increased in size.
06 - Preheat oven to 350°F. Brush the dough edges with milk and sprinkle with demerara sugar if desired.
07 - Bake for 20 to 25 minutes until golden brown and cooked through. Remove from oven and let cool slightly on the baking tray. Garnish with chopped pistachios or dried rose petals if desired.
# Expert Suggestions:
01 -
- The rose and raspberry combination feels sophisticated but still approachable, perfect for when you want to impress without spending all day in the kitchen
- These buns strike that magical balance between breakfast pastry and dessert, making them equally welcome at brunch or as an afternoon treat
02 -
- The compote absolutely must cool completely before you add it to the cheesecake filling, otherwise you'll end up with a melted mess in the center of your buns
- Don't skip the second rise, even when you're impatient and hungry, because those few minutes are what transform these from dense little cakes into cloud-like buns
03 -
- If your rose water seems particularly potent, dilute it with a few drops of water before adding to avoid overwhelming the other flavors
- Don't overfill the buns or the filling will spill out during baking, and while they'll still taste delicious, they won't look quite as pretty