Raspberry, maple and rose cheesecake buns

Ingredients

For the dough:

• 450g strong white bread flour

• 50g wholemeal flour

• 7g fast-action yeast

• 7g salt

• 50g caster sugar

• 300ml whole milk

• 60g unsalted butter

For the filling:

• 120g cream cheese (softened)

• 1 tbsp maple syrup

• 3 handfuls frozen raspberries (thawed and roughly chopped)

For the glaze:

• 100g icing sugar

• 1–2 tbsp milk or lemon juice

• Dried edible rose petals (to garnish)

Instructions

1. Warm the milk gently in a saucepan, then add the butter and stir until melted. Set aside until just lukewarm.

2. In a large mixing bowl, combine the flours, yeast, salt, and sugar. Pour in the warm milk mixture and stir until a dough begins to form.

3. Knead on a floured surface for about 10 minutes (or in a mixer for 6–8) until the dough is soft and elastic. Place into a clean, lightly oiled bowl, cover with a cloth, and let it rise for about 1 hour, or until doubled in size.
   (Optionally, rest the dough in the fridge overnight for slower fermentation and easier shaping.)

4. Once risen, roll the dough out on a floured surface into a rectangle approximately 1cm thick.

5. Spread the cream cheese evenly over the dough. Scatter the chopped raspberries on top and drizzle with syrup.

   

6. Starting at one short edge, roll up the dough tightly into a log. Slice into 8 even pieces and place them cut-side up on a parchment-lined tray.

7. Cover loosely and let rise again for 1–2 hours, or until soft and puffy.

8. Preheat the oven to 200°C (180°C fan). Bake the buns for 15–20 minutes, until golden brown and cooked through. Transfer to a wire rack and let cool completely

   

9. Mix the icing sugar with just enough milk or lemon juice to create a thick glaze. Drizzle over the cooled buns.

10. Finish with a light scattering of edible rose petals for a fragrant, elegant touch

    

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