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Edd Kimber's Raspberry and Rose Cheesecake Buns

These soft, pillowy buns filled with cream cheese and raspberry jam are glazed with a fragrant rosewater icing, making for a delightful treat perfect for tea time.
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Prep Time 8 hours
Cook Time 35 minutes
Total Time 8 hours 35 minutes
Servings: 12 buns
Course: Dessert, Snack
Cuisine: Bakery, British
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 500 grams Strong White Bread Flour For the dough base.
  • 75 grams Caster Sugar For sweetness.
  • 10 grams Fine Sea Salt To enhance flavor.
  • 7 grams Fast-Action Dried Yeast Leavening agent.
  • 300 ml Whole Milk To hydrate the dough.
  • 2 large Large Eggs For richness.
  • 75 grams Unsalted Butter For flavor and texture.
Filling Ingredients
  • 250 grams Full-Fat Cream Cheese For creamy filling.
  • 200 grams Raspberry Jam Adds sweetness and fruitiness.
  • 1 tablespoon Lemon Juice For brightness.
  • 1 teaspoon Vanilla Bean Paste To enhance flavor.
Glaze Ingredients
  • 150 grams Icing Sugar For sweetness in glaze.
  • 2 tablespoons Rose Water For floral flavor.
  • 2 tablespoons Edible Dried Rose Petals For garnish.
  • 50 grams Chopped Shelled Pistachios For garnish.

Method
 

Preparation
  1. In a stand mixer, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast.
  2. Gradually add whole milk and large eggs, mixing until a dough forms.
  3. Knead for about 10-15 minutes until smooth and elastic.
  4. Transfer the kneaded dough into a greased bowl, cover with a towel, and refrigerate for at least 8 hours or overnight.
Rolling and Proofing
  1. Turn the dough onto a floured surface and roll it out into a rectangle.
  2. Spread full-fat cream cheese and raspberry jam on the dough.
  3. Roll tightly into a log and slice into 12 pieces.
  4. Place the cut buns in a greased baking tin, cover, and let them rise in a warm area for 45 minutes to 1 hour.
Baking
  1. Preheat the oven to 190 degrees C (375 degrees F).
  2. Bake the risen buns for 30-35 minutes until golden brown.
  3. Let them cool slightly in the tin.
Glazing
  1. Melt icing sugar with lemon juice and rose water in a saucepan to create glaze.
  2. Brush over warm buns and garnish with dried rose petals and pistachios.

Notes

For the richest crumb, use whole-milk and real butter. Chill the dough overnight to develop flavor. Spread the cream cheese chilled but softened for best results. Use a floured bench scraper to help lift and transfer slices cleanly.