Raspberry and Rose Cheesecake Buns (Printable)
Soft buns filled with rose-infused cheesecake and tangy raspberry compote. A beautiful floral dessert.
# Ingredient List:
→ Dough
01 - 3 cups all-purpose flour
02 - 1/4 cup caster sugar
03 - 2 1/4 tsp instant dry yeast
04 - 1/4 tsp salt
05 - 3/4 cup whole milk, lukewarm
06 - 4 tbsp unsalted butter, softened
07 - 1 large egg
→ Cheesecake Filling
08 - 7 oz cream cheese, room temperature
09 - 1/4 cup icing sugar
10 - 1 tsp rose water
11 - 1 egg yolk
→ Raspberry Compote
12 - 1 1/2 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
# Steps:
01 - Combine flour, sugar, 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 area for 1 hour until doubled in volume.
02 - Place raspberries, sugar, and lemon juice in small saucepan. Heat over medium flame, stirring occasionally, for 7-8 minutes until mixture thickens to jam-like consistency. Remove from heat and allow to cool completely before using.
03 - Beat cream cheese with icing sugar, rose water, and egg yolk in medium bowl until completely smooth and creamy. Set aside until assembly.
04 - Punch down risen dough to release air. Divide into 12 equal portions and roll each into ball. Flatten into discs approximately 4 inches in diameter and arrange on parchment-lined baking sheet spaced 2 inches apart.
05 - Press deep indentation into center of each disc using thumb or spoon back. Dollop 1-2 teaspoons cheesecake filling into each well, then top with 1 teaspoon cooled raspberry compote.
06 - Cover baking tray loosely with clean kitchen towel. Set aside in warm, draft-free area for 30-40 minutes until buns appear puffy and slightly increased in size.
07 - Heat oven to 350°F. Lightly brush exposed dough edges with milk using pastry brush. Sprinkle demerara sugar over tops if desired for extra crunch.
08 - Bake for 20-25 minutes until tops turn golden brown and filling bubbles gently. Remove from oven and let cool on pan for 10 minutes. Garnish with chopped pistachios or rose petals while slightly warm.
# Expert Advice:
01 -
- The floral cheesecake filling is like eating a perfumed garden in the best possible way
- Tart raspberry cuts through the richness keeping every bite balanced and bright
02 -
- Rose water can vary wildly in strength so always start with less and taste as you go
- The compote must be completely cold or it will melt the cheesecake filling and create a messy situation
03 -
- If the dough feels too sticky while kneading resist adding extra flour until you have worked it for at least 5 minutes
- Frozen raspberries work perfectly here and actually release more liquid creating a more generous compote