This recipe, from Edd Kimber’s book One Tin Bakes, is well worth the extra effort for a batch of beautiful buns with a sophisticated flavour
IMAGE: EDD KIMBER
Raspberry and rose is, to me, one of the classic flavour combinations. Rose can seem old-fashioned, even soapy, but when done right, with restraint, I think it adds a little magic and sophistication to raspberries. It also reminds me of my favourite croissants in Paris, made with this combination of flavours by the incredible pastry chef Pierre Hermé. The brioche dough ideally needs to chill overnight, so start this recipe the day before you want to bake it.
Every recipe in this book is baked in just one tin, a 23 x 33cm (9 x 13in) cake tin (commonly used for brownies). Depth is crucial; you will need a version of the tin that is at least 5cm (2in) deep.
Raspberry and Rose Cheesecake Buns
For the brioche dough
- 500 g 1lb 2oz/4 cups strong white bread flour, plus extra for dusting
- 25 g 1oz/⅛ cup caster (superfine) sugar
- 1 teaspoon fine sea salt
- 7 g ¼oz/2¼ teaspoons fast-action dried yeast
- 250 ml 9fl oz/1 cup + 2 teaspoons whole milk
- 2 large eggs
- 100 g 3½oz/7 tablespoons unsalted butter, at room temperature, diced
For the filling
- 30 g 1oz/2 tablespoons unsalted butter, very soft
- 150 g 5½oz/⅔ cup full-fat cream cheese, at room temperature
- 240 g 8¾oz/¾ cup raspberry jam
For the glaze and decoration
- 30 g 1oz/2 tablespoons unsalted butter
- 2 tablespoons lemon juice
- 1 teaspoon vanilla bean paste
- pinch of fine sea salt
- 225 g 8oz/1¾ cups + 2 tablespoons icing (powdered) sugar
- 2 teaspoons rose water
- 2 tablespoons edible dried rose petals
- 2 tablespoons chopped shelled pistachios
- For the brioche dough, place the flour, sugar, salt and yeast into the bowl of an electric stand mixer with the dough hook attachment and mix briefly to combine. Pour in the milk and eggs and mix together to form a shaggy dough, then on low-medium speed, knead for 10–15 minutes until smooth and elastic. With the mixer running slowly, add in the butter, a piece or two at a time, working it into the dough, then knead for a further 10–15 minutes until smooth and elastic and pulling away from the sides of the bowl.
- Tip the dough into a large, lightly greased bowl, cover with clingfilm and refrigerate overnight (for at least 8 hours) or for up to 2 days. If you prefer, you can let the dough rise at room temperature, but it’s worth making this in advance as the dough is much easier to handle when thoroughly chilled.
- Line the base of the baking tin with parchment paper.
- Roll out the chilled dough on a lightly floured work surface into a 40 x 50cm (16 x 20in) rectangle. Beat together the butter and cream cheese for the filling and spread over the dough, then spread the jam evenly over the top. Tightly roll up the dough (starting from a long edge) into a long sausage, then cut into 12 equal-sized slices (using unflavoured dental floss will make the cleanest cuts) and place, cut-side up, in the prepared tin. Cover with clingfilm and leave to prove in a warm place for 45 minutes–1 hour or until the rolls are touching each other and feel puffy to the touch.
- Preheat the oven to 190°C (375°F), Gas Mark 5.
- Bake the buns for 30–35 minutes, or until golden brown. Set aside while you make the glaze.
- Place the butter, lemon juice, vanilla and salt in a small saucepan over a medium heat and stir together until everything has melted and just starts to bubble. Remove
- from the heat and stir in the icing sugar and rose water until smooth.
- While the buns are still warm, brush the glaze all over them. Finish with a sprinkling of rose petals and chopped pistachios. Remove from the tin and serve warm or cold.
- Store in a sealed container for 2–3 days.
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