Edd Kimber’s Raspberry and Rose Cheesecake Buns for Blissful Mornings

INGREDIENTS

• 500 g Strong White Bread Flour
• 75 g Caster Sugar
• 10 g Fine Sea Salt
• 7 g Fast-Action Dried Yeast
• 300 ml Whole Milk
• 2 Large Eggs large
• 75 g Unsalted Butter
• 250 g Full-Fat Cream Cheese
• 200 g Raspberry Jam
• 1 tablespoon Lemon Juice
• 1 teaspoon Vanilla Bean Paste
• 150 g Icing Sugar
• 2 tablespoons Rose Water
• 2 tablespoons Edible Dried Rose Petals
• 50 g Chopped Shelled Pistachios

INSTRUCTIONS

1. 1 Add the flour, caster sugar, and salt in a large mixing bowl.
2. 2 Add the fast-action dried yeast to the dry ingredients, whisking gently to mix.
3. 3 Warm the whole milk until lukewarm, then add it to the dry mixture.
4. 4 Beat in the large eggs, and mix until fully combined.
5. 5 Knead the dough on a floured surface for 10 minutes until smooth and elastic.
6. 6 Add the unsalted butter and fold it into the dough, continuing to knead until fully incorporated.
7. 7 Place the dough in a lightly greased bowl and cover it with a damp cloth. Allow it to rise in a warm place for about 60 minutes or until doubled in size.
8. 8 Prepare the cream cheese mixture by combining full-fat cream cheese, raspberry jam, lemon juice, vanilla bean paste, and icing sugar in a bowl. Stir until smooth.
9. 9 Once the dough has risen, punch it down gently and turn it out onto a floured surface.
10. 10 Roll it out into a rectangle about 1cm thick.
11. 11 Spread the cream cheese mixture evenly over the dough, leaving a small border at the edges.
12. 12 Roll the dough tightly from one end to the other, creating a log shape.
13. 13 Slice the log into equal pieces, approximately 5cm each.
14. 14 Place the buns in a greased baking dish and cover them with a cloth. Allow them to rise for another 30 minutes.
15. 15 Preheat your oven to 180°C (350°F).
16. 16 Bake the buns for 25-30 minutes, or until golden brown and cooked through.
17. 17 Allow them to cool slightly before drizzling with a mixture of icing sugar, rose water, and a splash of water for glaze.
18. 18 Garnish with dried rose petals and chopped pistachios before serving.

NUTRITION

Calories: 250kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Fiber: 2g | Sugar: 15g