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Raspberry Cream Buns

Raspberry Cream Buns
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Raspberry Cream Buns are soft, fluffy bread buns filled with fresh, tangy raspberry filling and a luscious, creamy whipped or cream cheese-based center. Perfectly sweet and tender, these homemade buns make an irresistible snack or dessert ideal for any occasion.

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, divided
  • ¼ cup melted butter
  • 1 teaspoon salt
  • 2 large eggs, at room temperature

Filling Ingredients

  • 1 cup fresh or frozen raspberries (thawed and drained if frozen)
  • 1 cup heavy cream or 8 oz cream cheese (softened)
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar (if using cream cheese filling)

Finishing Touches

  • Melted butter (for brushing)
  • Powdered sugar (optional, for dusting)
  • Simple glaze (optional: powdered sugar mixed with lemon juice)

Instructions

  1. Prepare the Dough: Warm the milk to about 110°F (43°C). Dissolve the active dry yeast and 1 teaspoon of sugar in the warm milk and let it sit for 5-10 minutes until bubbly and activated. In a large bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, eggs, and melted butter. Knead until you achieve a smooth and elastic dough. Cover the dough and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
  2. Prepare the Raspberry Filling and Cream: Lightly mash the raspberries with a fork to create a filling with some texture. Whip the heavy cream with vanilla extract until soft peaks form. Alternatively, if using cream cheese, blend the softened cream cheese with powdered sugar and vanilla extract until smooth.
  3. Shape the Buns: Once the dough has doubled in size, gently punch it down and divide it into 10-12 equal portions. Roll each piece into a circle. Place a spoonful of the raspberry filling in the center, then add a dollop of the whipped cream or cream cheese mixture on top. Carefully fold the edges over or shape the dough into buns that seal the filling inside.
  4. Second Rise and Bake: Arrange the shaped buns on a parchment-lined baking sheet. Cover loosely and let rise for an additional 30 minutes. Preheat the oven to 350°F (175°C). Bake the buns for 18-20 minutes or until golden brown. Remove from the oven and let cool slightly.
  5. Add Final Touches: Brush the warm buns with melted butter to give them a shiny finish. Optionally, dust with powdered sugar or drizzle with a simple glaze made from powdered sugar and lemon juice for an elegant presentation.

Notes

  • Make sure your yeast is fresh and active by proofing it in warm milk with sugar.
  • Keep the dough slightly sticky but manageable for a tender crumb.
  • Use room temperature eggs and butter to facilitate smooth dough formation.
  • Do not overfill the buns to prevent bursting during baking.
  • Allow buns to cool slightly before serving to let the filling set and avoid spills.

Nutrition

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