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Raspberry Cream Buns

Raspberry Cream Buns
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Raspberry Cream Buns are soft, fluffy buns filled with luscious whipped raspberry cream, combining a perfect balance of tart and sweet flavors. This quick and easy recipe uses common pantry ingredients to create a bakery-quality treat ideal for breakfast, dessert, or teatime.

Ingredients

Scale

Dough Ingredients

  • 2 ½ cups all-purpose flour
  • 2 tsp active dry yeast
  • ¼ cup granulated sugar
  • ½ tsp salt
  • ¾ cup whole milk, warmed to lukewarm
  • 3 tbsp unsalted butter, melted and cooled

Raspberry Cream Filling Ingredients

  • 1 cup fresh or frozen raspberries (thawed and strained if frozen)
  • 1 cup heavy cream, chilled
  • ⅓ cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Dough: Warm the milk until lukewarm, then sprinkle yeast over it and let it sit for 5 minutes until foamy, signaling active yeast. In a large bowl, combine flour, granulated sugar, and salt. Pour in the yeast mixture and melted butter, mixing until combined into a soft dough. Knead on a floured surface for 8-10 minutes until smooth and elastic.
  2. Let the Dough Rise: Place the dough in a greased bowl, cover with a clean towel, and leave in a warm spot for about 1 hour or until it doubles in size. This is essential for light, fluffy buns.
  3. Shape the Buns: Gently punch down the risen dough. Divide it into 8-10 equal pieces, rolling each into a ball. Arrange the balls on a parchment-lined baking tray, leaving room for expansion.
  4. Bake the Buns: Preheat the oven to 375°F (190°C). Brush the tops of buns with milk or egg wash for a golden finish. Bake for 15-18 minutes until puffed and lightly browned. Cool completely before filling.
  5. Prepare the Raspberry Cream Filling: Blend fresh or thawed raspberries into a smooth purée. In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the raspberry purée to create a light, fruity cream filling.
  6. Assemble the Raspberry Cream Buns: Slice each cooled bun horizontally to make a pocket. Spoon a generous amount of raspberry cream inside and gently press the top back on. Optionally, dust with powdered sugar before serving.

Notes

  • Always test yeast activation by proofing in warm milk to ensure proper rise.
  • Knead dough just enough to develop gluten, avoiding tough buns.
  • Cool buns completely before adding cream to prevent melting and sogginess.
  • Use fresh or frozen raspberries; if frozen, thaw and drain to avoid watery cream.
  • Chill the whipping bowl to help cream whip faster and hold its shape better.

Nutrition

Keywords: raspberry cream buns, raspberry buns, cream filled buns, dessert buns, soft buns recipe, fruit filled buns

Find it online: https://recipesbykaeli.com/raspberry-cream-buns/