Description
Pillowy enriched buns filled with whipped cream and fresh raspberries, perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 3 1/2 cups (420 g) all-purpose flour
- 2 1/4 teaspoons (7 g) active dry yeast (1 packet)
- 1 cup (240 ml) whole milk, warm
- 1/4 cup (50 g) granulated sugar
- 4 tablespoons (56 g) unsalted butter, softened
- 1/2 teaspoon (3 g) salt
- 1 large egg
- 1 cup (240 ml) heavy cream
- 3 tablespoons (24 g) powdered sugar
- 1 cup (120 g) fresh raspberries
- 1 teaspoon (5 ml) vanilla extract
- 1 egg + 1 tablespoon (15 ml) milk for egg wash
Instructions
- Proof the yeast: In a small bowl, stir warm milk with 1 teaspoon of the granulated sugar and the active dry yeast. Let sit for 5 minutes until foamy.
- Make the dough: In a large bowl or stand mixer bowl, combine the flour, remaining sugar, and salt. Add the foamy yeast mixture, the egg, and softened butter. Knead with a dough hook or by hand until smooth and elastic, about 8 to 10 minutes.
- First rise: Place the dough in a lightly greased bowl, cover, and let rise in a warm, draft-free spot for 1 to 1 1/2 hours until doubled in size.
- Shape the buns: Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball and place on a parchment-lined baking sheet, leaving space between each bun.
- Second rise: Cover the shaped buns and let them rise for 30 minutes until puffy.
- Egg wash and bake: Preheat the oven to 350°F (175°C). Brush each bun with the egg wash (egg mixed with 1 tablespoon milk). Bake for 18 to 20 minutes until golden brown.
- Cool: Remove buns from the oven and let cool completely on a wire rack before filling.
- Prepare the filling: Chill a mixing bowl and beaters, then whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Chill briefly if needed to firm up.
- Fill the buns: Use a piping bag fitted with a small round tip or a zip-top bag with the corner snipped off to pipe whipped cream into each cooled bun. Gently tuck 2 to 3 raspberries into the cream in each bun.
- Finish and serve: Dust with a little powdered sugar if desired and serve immediately or keep chilled until serving.
Notes
- Use chilled cream and a chilled bowl for the most stable whipped cream.
- If using frozen raspberries, thaw and drain them well to avoid excess moisture.
- For easier filling, chill buns slightly so the cream holds shape better inside.
- To freeze, bake the buns, cool completely, wrap tightly, and freeze for up to 1 month; fill after thawing.
Nutrition
- Serving Size: 1 bun (approximately 70 g)
- Calories: 220
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: raspberry cream buns, cream buns, raspberry buns, sweet buns, brunch recipe, homemade buns