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Raspberry Cream Buns

Raspberry Cream Buns
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Raspberry Cream Buns are soft, fluffy buns filled with luscious, tangy raspberry cream that perfectly balances fruity freshness and creamy indulgence. Perfect for breakfast, brunch, or a sweet snack, these buns combine simple pantry ingredients into an irresistible treat with a beautiful pink filling that delights both the eyes and taste buds.

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups all-purpose flour
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 cup warm milk (about 110°F/43°C)
  • ¼ cup sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 2 large eggs

Raspberry Cream Filling

  • 1 cup fresh or frozen raspberries (thawed if frozen)
  • ½ cup sour cream or heavy cream
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Dough: Begin by activating the yeast in warm milk mixed with a little sugar until bubbly foam forms. In a large bowl, combine flour, sugar, salt, and the activated yeast mixture along with softened butter and eggs. Knead the mixture until you achieve a smooth, elastic dough. Cover and let it rise in a warm place until doubled in size, about 1 to 2 hours.
  2. Make the Raspberry Cream Filling: Puree fresh or thawed frozen raspberries in a blender or food processor. Strain the mixture to remove seeds for a smooth texture if desired. Whip sour cream or heavy cream with powdered sugar and vanilla extract until smooth, then gently fold in the raspberry puree to create a luscious cream filling.
  3. Shape and Fill the Buns: Once the dough has risen, punch it down and divide it into equal portions. Flatten each dough ball and spoon a generous amount of raspberry cream filling in the center. Fold the dough over and pinch the edges tightly to seal the filling inside. Place the filled buns on a baking sheet lined with parchment paper, leaving space between each bun for a second rise.
  4. Final Rise and Bake: Allow the buns to rest again for 30 to 45 minutes. Preheat the oven to 350°F (175°C). Brush the buns with an egg wash to create a shiny crust. Bake the buns for 18 to 22 minutes, or until golden brown. Let them cool slightly before serving to let the filling set perfectly inside.

Notes

  • Use room temperature ingredients to help the dough come together easily and rise better.
  • Do not overfill the buns to prevent the filling from leaking during baking.
  • Strain the raspberry puree to remove seeds for a smooth, luxurious filling texture.
  • Knead the dough just until elastic to avoid dense buns.
  • Check the buns a few minutes before baking time ends as oven temperatures vary.

Nutrition

Keywords: raspberry cream buns, fluffy buns, raspberry filling, sweet buns, baked raspberry dessert

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