Description
Soft and fluffy buns filled with creamy cheesecake, tangy raspberry, and a delicate hint of rose for an elegant yet comforting treat.
Ingredients
- 3 cups all-purpose flour
- 1 cup warm milk
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup butter, softened
- 2 eggs
- 1/2 tsp salt
- 200 g cream cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup raspberry jam or fresh raspberries
- 1 tsp rose water
- 1 tbsp cornstarch
Instructions
- Activate yeast by mixing it with warm milk and a little sugar. Let sit until foamy.
- Add flour, eggs, butter, remaining sugar, and salt. Mix and knead until a soft, elastic dough forms.
- Cover and let the dough rise in a warm place for about 1 hour or until doubled in size.
- Prepare filling by mixing cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, mix raspberries or jam with cornstarch.
- Roll out the dough into a rectangle. Spread the cream cheese mixture evenly, then add the raspberry layer and lightly drizzle rose water.
- Roll the dough into a log and slice into 8–10 buns.
- Place buns in a baking dish, cover, and let rise again for 30–40 minutes.
- Bake in a preheated oven at 180°C (350°F) for 20–25 minutes until golden.
- Let cool slightly before serving.
Notes
- Use rose water sparingly to avoid overpowering flavor.
- Ensure yeast is fresh for proper rising.
- Milk should be warm, not hot, to activate yeast safely.
- You can substitute raspberries with other berries.
- Optional glaze can be made with powdered sugar and milk.
Nutrition
- Serving Size: 1 bun
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
