Edd Kimber’s Raspberry and Rose Cheesecake Buns for Blissful Mornings
A Delightful Morning Treat There’s something truly magical about the combination of raspberries and roses, isn’t there? It’s like a soft spring breeze, full of promise and sweetness. When I first stumbled upon Edd Kimber’s Raspberry and Rose Cheesecake Buns, I knew I had to give them a go. Never have I felt such joy…
A Delightful Morning Treat
There’s something truly magical about the combination of raspberries and roses, isn’t there? It’s like a soft spring breeze, full of promise and sweetness. When I first stumbled upon Edd Kimber’s Raspberry and Rose Cheesecake Buns, I knew I had to give them a go. Never have I felt such joy as when I pulled a batch of these buns from the oven; their smell wafting through the kitchen is enough to brighten any morning.
The idea behind these delightful buns is simple but oh-so-sophisticated. Imagine the fluffy texture of freshly baked bread, filled with a luscious cheesecake mixture, and topped off with a hint of floral rose flavor. I often find these are perfect for brunch gatherings or cozy mornings spent with a good book, and trust me, the moment they come out of the oven, they disappear quickly.
So let’s dive right into what you’ll need to create this gorgeous morning treat. Starting with the basics, you’ll want to gather about 500 grams of strong white bread flour—though if you’re looking for a softer bun, all-purpose flour works just fine. Then, bring in 75 grams of caster sugar; if you don’t have caster sugar, granulated sugar can save the day.
Next, don’t skimp on the flavor! Fine sea salt is a must—just 10 grams will enhance the taste beautifully. And for that wonderful rise, you need 7 grams of fast-action dried yeast. I often have fresh yeast on hand, and that’s an excellent substitute if you prefer.
Now for the wet ingredients: grab some whole milk (300 ml) and let’s not forget two large eggs. If you’re baking vegan or have dietary constraints, feel free to use almond or oat milk as a substitute and your choice of egg replacement. As for the rich filling, 250 grams of full-fat cream cheese brings that cheesecake vibe to life.
Want to add a fruity twist? You’ll need 200 grams of raspberry jam, but other fruit jams can work just as beautifully. Don’t forget a tablespoon of lemon juice—vinegar can also replace it if that’s what you have. And let’s not overlook the precious essence of vanilla; 1 teaspoon of vanilla bean paste will add a nice touch, but vanilla extract gets the job done too.
Finally, to make our buns extra special, gather 150 grams of icing sugar, two tablespoons of rose water, and if you can find them, two tablespoons of edible dried rose petals. If that’s not available, just think pistachios for an aromatic variation. Speaking of pistachios, you’ll want around 50 grams of chopped shelled pistachios to finish the buns off beautifully.
Whipping Up the Dough
Now, let’s bake! The joy of kneading dough has a rhythm of its own, don’t you think? In a large bowl, combine your flour, caster sugar, salt, and yeast. Mix it all together, then make a little well in the center of the mixture. Here comes the best part: warm the milk gently until it’s lukewarm, and then add in your eggs and melted butter (75 grams). Pour this lovely mixture into the starting well and mix until it forms a rough dough.
What I find particularly reassuring about this dough is how it hugs your fingers as you knead it—don’t be shy to get in there! Knead for about 10 minutes, until it’s smooth and elastic. This is when your arms will feel delightfully tired, but it’s all worth it!
Once kneaded, pop the dough into a lightly oiled bowl, cover it with a damp tea towel, and let it rise for about an hour or until it has doubled in size. It’s almost meditative—the transforming magic of yeast at work.
The Filling That Steals the Show
Preparing the cheesecake filling is next. In a large bowl, beat together your cream cheese, raspberry jam, lemon juice, and vanilla until smooth. It’s a heavenly mixture, and honestly, I could eat it straight.
Once your dough has risen, gently punch it down—what a satisfying sound that is! Transfer it to a floured surface and roll it out into a rectangle, about 30 x 40 cm. Spread the cheesecake filling generously across the surface, and take care to leave a little edge all around the rectangle so the filling doesn’t spill out.
To create the buns, simply roll the dough tightly from one long edge, keeping it nice and tight, then slice it into 12 pieces. I often find the use of a sharp knife can make this easier without squishing them too much.
Place your rolls into a greased baking dish, ensuring they’re snug but not overcrowded. Cover them once again and let them rise for about 30 minutes, while your oven preheats to 180°C (350°F).
The Finishing Touches
After the second rise, bake those beauties in the preheated oven for about 25-30 minutes, or until golden brown. The aroma wafting through your home is intoxicating—like a warm hug on a chilly morning.
While they’re baking, you can prepare the icing. Simply mix the icing sugar with the rose water and a splash of milk if needed to reach your desired consistency. As soon as your buns come out of the oven, drizzle the icing over them while they’re still warm. You can sprinkle the dried rose petals or chopped pistachios on top for a visually stunning finish.
Time to Enjoy!
These Raspberry and Rose Cheesecake Buns are best enjoyed warm, perhaps with a cup of tea or coffee. As they cool, if you have any left (which is rare), keep them in an airtight container for the next few days, though I’ve found they often don’t last beyond a morning in my house.
If you’re adventurous, consider swapping out the raspberry jam for blueberry or apricot for a new twist. You could also forgo the rose water if it’s not your thing and add a splash of cardamom instead for a spiced delight.
I truly cherish the moments spent making Edd Kimber’s Raspberry and Rose Cheesecake Buns. Each bite transports me back to sunny mornings filled with laughter and stories shared over coffee. It’s a recipe that evokes joy and warmth, and I hope it brings just as much happiness to your mornings.
Raspberry and Rose Cheesecake Buns
Ingredients
Method
- In a large bowl, combine bread flour, caster sugar, salt, and yeast.
- Make a well in the center, then add lukewarm milk, eggs, and melted butter.
- Mix until it forms a rough dough.
- Knead the dough for about 10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover, and let it rise for about an hour until doubled in size.
- In a large bowl, beat together cream cheese, raspberry jam, lemon juice, and vanilla until smooth.
- Once the dough has risen, punch it down and roll it out into a rectangle, about 30 x 40 cm.
- Spread the cheesecake filling evenly, leaving edges free.
- Roll the dough tightly from one long edge and slice into 12 pieces.
- Place the rolls into a greased baking dish, cover, and let rise for another 30 minutes.
- Preheat the oven to 180°C (350°F).
- Bake for 25-30 minutes or until golden brown.
- Mix icing sugar with rose water and a splash of milk for consistency.
- Drizzle icing over warm buns and sprinkle with dried rose petals or chopped pistachios.
