Raspberry Rose Buns

This recipe uses my enriched bread roll as a base. I divided my dough into 50gm balls to shape my buns - This made a good size for eating and I ended up with 15 rolls. You could make yours larger or smaller if you wished. 

For the Dough

370gm strong or high grade flour

40gm soft butter

1 egg

7gm instant yeast

7gm salt

135gm(about half a cup) milk

80 gm water


For the filling

150gm cream cheese

1/4 cup icing sugar

1/4 cup raspberry jam

For the topping

1 punnet of fresh raspberries or frozen equivalent

1/2 cup icing sugar 


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