Raspberry Rose Cheesecake Buns (Printable Version)
Soft sweet buns filled with rose cream cheese and raspberry compote
# What You Need:
→ Dough
01 - 3 ⅔ cups all-purpose flour
02 - ¼ cup caster sugar
03 - 2 ¼ tsp instant dry yeast
04 - ¼ tsp salt
05 - 1 cup whole milk, lukewarm
06 - 4 tbsp unsalted butter, softened
07 - 1 large egg
→ Cheesecake Filling
08 - 7 oz cream cheese, room temperature
09 - ¼ cup icing sugar
10 - 1 tsp rose water
11 - 1 egg yolk
→ Raspberry Compote
12 - 1 ⅔ cups fresh or frozen raspberries
13 - 3 tbsp caster sugar
14 - 1 tbsp lemon juice
→ Topping
15 - 1 tbsp milk for brushing
16 - 1 tbsp demerara sugar
17 - 2 tbsp chopped pistachios or dried rose petals
# How to Make It:
01 - Combine flour, sugar, yeast, and salt in a large bowl. Add lukewarm milk, softened butter, and egg. Mix until a shaggy dough forms, then knead by hand or mixer for 8-10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour until doubled in size.
02 - Combine raspberries, sugar, and lemon juice in a small saucepan. Simmer over medium heat for 7-8 minutes until thickened. Allow to cool completely before using.
03 - Beat cream cheese, icing sugar, rose water, and egg yolk until smooth and creamy. Refrigerate until ready to use.
04 - Punch down risen dough and divide into 12 equal pieces. Flatten each piece into a small disc and arrange on a parchment-lined baking tray. Create an indentation in the center of each disc using fingers or a spoon.
05 - Spoon 1-2 tsp cheesecake filling into each indentation, then top with 1 tsp raspberry compote. Cover loosely and let rise for 30-40 minutes until puffy.
06 - Preheat oven to 350°F. Brush dough edges with milk and sprinkle with demerara sugar. Bake for 20-25 minutes until golden brown. Cool slightly before garnishing with pistachios or rose petals.
# Expert Tips:
01 -
- The texture contrast between pillowy dough and rich cheesecake center is absolutely worth the wait
- Rose water adds an elegant fragrance that makes these feel special without being fussy
02 -
- Rose water intensity varies wildly between brands, so taste your filling before adding more
- The cheesecake filling can bubble over during baking, so dont overfill those wells
03 -
- Room temperature cream cheese prevents lumpy filling
- Cooling the compote completely stops it from melting the cheesecake filling