Raspberry Rose Cheesecake Buns (Print Version)
Fluffy yeast buns stuffed with rose cream cheese and tart raspberry compote.
# Ingredient List:
→ Dough
01 - 3 ½ cups all-purpose flour
02 - ¼ cup caster sugar
03 - 2 ¼ tsp instant dry yeast
04 - ¼ tsp salt
05 - scant 1 cup whole milk, lukewarm
06 - ¼ cup 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 edible rose petals
# Directions:
01 - Combine flour, caster sugar, instant yeast, and salt in a large mixing bowl. Pour in lukewarm milk, add softened butter, and crack in the egg. Mix until shaggy dough forms, then knead by hand or stand mixer for 8-10 minutes until smooth and elastic. Cover bowl with plastic wrap and place in warm draft-free area for 1 hour until doubled in volume.
02 - Place raspberries, caster sugar, and lemon juice in small saucepan. Set over medium heat and simmer for 7-8 minutes, stirring occasionally, until mixture thickens to jam-like consistency. Remove from heat and transfer to small bowl. Cool completely at room temperature before using.
03 - Beat room temperature cream cheese with icing sugar until smooth and creamy. Add rose water and egg yolk, continue beating until fully incorporated and glossy. Transfer to piping bag or small bowl for easy assembly.
04 - Punch down risen dough to release air. Turn onto lightly floured surface and divide into 12 equal portions. Roll each piece into smooth ball, then flatten into small disc about 3 inches in diameter. Arrange on parchment-lined baking sheet leaving 2 inches between each bun.
05 - Press deep indentation into center of each dough disc using thumb or back of spoon. Pipe or spoon 1-2 teaspoons cheesecake filling into center cavity. Top with 1 teaspoon cooled raspberry compote. Repeat with remaining dough discs.
06 - Cover baking tray loosely with clean kitchen towel or plastic wrap. Let buns proof at room temperature for 30-40 minutes until visibly puffy and increased in size by half.
07 - Preheat oven to 350°F. Brush exposed dough edges with milk using pastry brush. Sprinkle demerara sugar over tops if desired. Bake for 20-25 minutes until golden brown and set in center. Cool on baking sheet for 10 minutes before garnishing with chopped pistachios or rose petals.
# Expert Advice:
01 -
- The rose-infused cheesecake filling transforms ordinary sweet buns into something that feels like a special occasion dessert
- These buns strike that perfect balance between rich and refreshing, with tart raspberries cutting through the creamy filling
02 -
- Rose water is incredibly potent and can quickly go from floral to soapy, so start with 1 tsp and only add more if you absolutely love that intensity
- The compote must be completely cool before filling the buns or it will melt your cheesecake filling into a sad puddle
03 -
- Use the back of a rounded measuring spoon to create those indentations, which helps prevent the filling from spilling out during rising
- A light dusting of flour on your hands keeps the dough from sticking while you work with it