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.
1 punnet of fresh raspberries or frozen equivalent
1/2 cup icing sugar
Add flour and butter to mixer and then add other dry ingredients and mix well.
Add egg milk and water and knead on medium speed until well mixed, then knead on low speed for 7 minutes or until dough is silky and smooth.
Let rise in oiled bowl for 45 minutes or until double in size. (Use dough proving function in oven if available)
Knock back dough and divide into 50gm equal sized pieces.
Roll into balls then roll out into 10cm circles.
Using a sharp knife make a 3cm cut at the top, bottom and each side toward the centre . The cuts should not meet in the middle
Place a teaspoon full of cream cheese mixture and half a teaspoon of raspberry jam in the centre.
Take a quarter of the dough from the cut edges and pull up to partiially surround the filling and press the corners down
Repeat with the next quarter, pulling up and around the first "petal" on one edge and further around the filling on the other side. Repeat with remaining 2 quarters until you have a closed rosebud shape with the filling almost enclosed.
Top with a raspberry
Leave to rest for 30 minutes.
Preheat oven to 180C low humidity
Bake buns for 15 minutes or until puffed and very lightly golden
Remove from oven and sprinkle with icing sugar and serve