Raspberry Cream Cheese Buns
Raspberry Cream Cheese Buns
Ingredients
For the Milk Bread Dough
- 1/2 cup whole milk, warmed to 105-115°F
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour
- 1 egg, large
- 1/4 cup unsalted butter, melted and cooled
- 1/2 teaspoon salt
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Assembly and Topping
- 1/2 cup raspberry jam
- 1 cup fresh raspberries
- 1 egg, for egg wash
- 1 tablespoon water, for egg wash
- 2 tablespoons powdered sugar, for dusting (optional)
Instructions
- 1
In a large bowl, combine the warmed milk, 1 tablespoon of granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the remaining granulated sugar, all-purpose flour, egg, melted butter, and salt to the yeast mixture. Mix with a wooden spoon or in a stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min
- 3
Knead the dough on a lightly floured surface or with a dough hook for 8-10 minutes, until it is smooth and elastic. It should pass the 'windowpane test' (you can stretch a small piece thin enough to see light through it without tearing).
⏱️ 10 min
- 4
Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
While the dough is rising, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
⏱️ 5 min
- 6
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces.
⏱️ 5 min
- 7
Take one piece of dough and flatten it into a circle about 4-5 inches in diameter. Place about 1 tablespoon of cream cheese filling in the center. Bring the edges of the dough together over the filling and pinch firmly to seal, forming a ball. Repeat with the remaining dough and filling.
⏱️ 15 min
- 8
Arrange the filled buns seam-side down on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise again for 45-60 minutes, or until puffy.
⏱️ 60 min
- 9
Preheat your oven to 375°F (190°C). In a small bowl, whisk together the egg and water for the egg wash.
⏱️ 10 min•🌡️ 375
- 10
Brush the tops of the risen buns with the egg wash. Create a small indentation in the center of each bun (you can use the back of a spoon or your thumb) and fill it with about 1 teaspoon of raspberry jam.
⏱️ 5 min
- 11
Bake for 18-22 minutes, or until the buns are golden brown and cooked through.
⏱️ 20 min•🌡️ 375
- 12
Remove from the oven and let cool slightly on a wire rack. While still warm, top each bun with a few fresh raspberries. Optionally, dust with powdered sugar before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Raspberry Cream Cheese Buns
For the Milk Bread Dough
- 1/2 cup whole milk, warmed to 105-115°F
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour
- 1 egg, large
- 1/4 cup unsalted butter, melted and cooled
- 1/2 teaspoon salt
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Assembly and Topping
- 1/2 cup raspberry jam
- 1 cup fresh raspberries
- 1 egg, for egg wash
- 1 tablespoon water, for egg wash
- 2 tablespoons powdered sugar, for dusting (optional)
Instructions
- 1
In a large bowl, combine the warmed milk, 1 tablespoon of granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the remaining granulated sugar, all-purpose flour, egg, melted butter, and salt to the yeast mixture. Mix with a wooden spoon or in a stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min - 3
Knead the dough on a lightly floured surface or with a dough hook for 8-10 minutes, until it is smooth and elastic. It should pass the 'windowpane test' (you can stretch a small piece thin enough to see light through it without tearing).
⏱️ 10 min - 4
Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
While the dough is rising, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
⏱️ 5 min - 6
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces.
⏱️ 5 min - 7
Take one piece of dough and flatten it into a circle about 4-5 inches in diameter. Place about 1 tablespoon of cream cheese filling in the center. Bring the edges of the dough together over the filling and pinch firmly to seal, forming a ball. Repeat with the remaining dough and filling.
⏱️ 15 min - 8
Arrange the filled buns seam-side down on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise again for 45-60 minutes, or until puffy.
⏱️ 60 min - 9
Preheat your oven to 375°F (190°C). In a small bowl, whisk together the egg and water for the egg wash.
⏱️ 10 min•🌡️ 375 - 10
Brush the tops of the risen buns with the egg wash. Create a small indentation in the center of each bun (you can use the back of a spoon or your thumb) and fill it with about 1 teaspoon of raspberry jam.
⏱️ 5 min - 11
Bake for 18-22 minutes, or until the buns are golden brown and cooked through.
⏱️ 20 min•🌡️ 375 - 12
Remove from the oven and let cool slightly on a wire rack. While still warm, top each bun with a few fresh raspberries. Optionally, dust with powdered sugar before serving.
⏱️ 10 min