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Raspberry Cream Buns

Raspberry Cream Buns
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Raspberry Cream Buns are soft, fluffy homemade buns filled with luscious whipped cream and fresh raspberries. Perfect as a breakfast treat, snack, or dessert, these delightful buns combine tender dough with a refreshing burst of raspberry flavor and a smooth, creamy filling. Easy to make with simple ingredients, they offer an impressive presentation and irresistible taste for any occasion.

Ingredients

Scale

Dough Ingredients

  • 3 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/4 cup granulated sugar
  • 1 cup whole milk, lukewarm
  • 1/4 cup unsalted butter, softened
  • 2 large eggs, beaten
  • 1/2 teaspoon salt

Cream Filling Ingredients

  • 1 cup heavy cream or whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • Optional: 2 oz cream cheese or mascarpone, softened (for richer filling)

Filling Ingredients

  • 1 cup fresh raspberries

Instructions

  1. Prepare the Dough: Warm the milk until lukewarm, then sprinkle the yeast over it along with a pinch of sugar. Let it stand for 5 to 10 minutes until frothy. In a large bowl, combine the flour, sugar, and salt. Add the activated yeast mixture, softened butter, and beaten eggs. Knead until the dough is soft, elastic, and slightly sticky but manageable.
  2. First Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot until doubled in size, approximately 1 to 2 hours depending on room temperature.
  3. Prepare the Cream Filling: While the dough rises, whip the heavy cream with sugar and vanilla extract until soft peaks form. For a richer filling, gently fold in softened cream cheese or mascarpone. Keep chilled until ready to use.
  4. Shape the Buns: Once the dough has doubled, gently punch it down and divide into equal portions. Flatten each portion into rounds. Spoon a generous amount of whipped cream onto one half, add fresh raspberries, then fold or roll over the dough to encase the filling. Pinch seams tightly to avoid leakage.
  5. Second Rise and Bake: Place the filled buns on a lined baking tray with space between each. Cover and let rise again for 30 to 45 minutes. Preheat oven to 350°F (175°C) and bake for 15 to 20 minutes until golden brown on top.
  6. Cool and Serve: Allow the buns to cool slightly so the cream filling sets but remains soft and luscious. Serve fresh for the best flavor and texture.

Notes

  • Use room temperature ingredients to ensure even mixing and yeast activation.
  • Do not overfill buns to prevent leakage during baking.
  • Handle the dough gently to maintain tenderness and avoid tough buns.
  • Monitor oven temperature as it may vary; adjust baking time if needed.
  • Use ripe but firm raspberries to avoid excess moisture in the filling.

Nutrition

Keywords: raspberry buns, cream buns, homemade buns, fluffy buns, raspberry dessert, breakfast buns

Find it online: https://emillycooks.com/raspberry-cream-buns/