Edd Kimber’s Raspberry and Rose Cheesecake Buns Recipe

Introduction

Edd Kimber’s Raspberry and Rose Cheesecake Buns offer a delightful blend of floral and fruity flavors wrapped in soft, fluffy dough. Perfect for a special breakfast or a sweet treat any time of day, these buns combine creamy cheesecake, tangy raspberry jam, and fragrant rose water for a truly blissful experience.

Ingredients

• 500 grams Strong White Bread Flour (or all-purpose flour for a softer bun)
• 75 grams Caster Sugar (granulated sugar can be substituted)
• 10 grams Fine Sea Salt (essential for flavor)
• 7 grams Fast-Action Dried Yeast (fresh yeast can also be used)
• 300 ml Whole Milk (almond or oat milk can be used as a substitute)
• 2 large Large Eggs (or equivalent egg substitutes)
• 75 grams Unsalted Butter (can be replaced with margarine)
• 250 grams Full-Fat Cream Cheese (or low-fat alternatives)
• 200 grams Raspberry Jam (other fruit jams can work)
• 1 tablespoon Lemon Juice (vinegar can be used as a substitute)
• 1 teaspoon Vanilla Bean Paste (vanilla extract can be used)
• 150 grams Icing Sugar (granulated sugar can be powdered)
• 2 tablespoons Rose Water (omit if unavailable)
• 2 tablespoons Edible Dried Rose Petals (can substitute with more pistachios)
• 50 grams Chopped Shelled Pistachios (or any nuts/seeds preferred)

Instructions

1. Step 1: In a stand mixer, combine the flour, caster sugar, sea salt, and fast-action dried yeast. Gradually add the whole milk and eggs while mixing until a dough forms. Knead the dough for 10-15 minutes until it becomes smooth and elastic.
2. Step 2: Transfer the kneaded dough into a greased bowl, cover it with a clean towel, and refrigerate for at least 8 hours or overnight to develop flavor and texture.
3. Step 3: Turn the dough onto a floured surface and roll it out into a rectangular shape. Spread the full-fat cream cheese evenly over the dough, then layer with raspberry jam.
4. Step 4: Roll the dough tightly into a log, then slice it into 12 equal pieces to form the buns.
5. Step 5: Place the buns cut-side up in a greased baking tin. Cover and let them rise in a warm spot for 45 minutes to 1 hour, until puffed up.
6. Step 6: Preheat the oven to 190°C (375°F). Bake the buns for 30-35 minutes until golden brown. Allow them to cool slightly in the tin before glazing.
7. Step 7: To make the glaze, melt the icing sugar with lemon juice and rose water gently in a saucepan. Brush the glaze over the warm buns, then garnish with dried rose petals and chopped pistachios.

Tips & Variations

• For a dairy-free option, substitute butter and cream cheese with plant-based alternatives and use almond or oat milk.
• If you can’t find rose water, simply omit it and add a little extra vanilla for aroma.
• Try other fruit jams like strawberry or apricot for different flavor profiles.
• Sprinkling crushed nuts inside the rolls before baking adds extra texture and crunch.

Storage

Store the buns in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 1 month. To reheat, warm gently in the oven or microwave until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand. It will take a bit more effort but knead until the dough is smooth and elastic, roughly 15-20 minutes.

What if I don’t have dried rose petals?

If edible dried rose petals are unavailable, you can skip them or use extra chopped pistachios or a light dusting of powdered sugar as a pretty garnish instead.