Braided Raspberry Cheesecake Buns
Najat
Photo by Najat
Looking for the perfect sweet treat that’s as pretty as it is delicious? These Braided Raspberry Cheesecake Buns are the ultimate combination of soft, fluffy bread, creamy cheesecake filling, and a fruity raspberry twist—all topped with a gorgeous swirl of white chocolate. They’re not only bakery-worthy but also surprisingly easy to make at home! Whether you’re planning a brunch, special occasion, or just want to spoil yourself, these braided buns will steal the show. Plus, they’re a great way to use fresh or frozen raspberries. Ready to bake something beautiful and irresistible? Let’s get started!
Ingrediënten
DOUGH
CHEESECAKE BATTER
RASPBERRY MIXTURE
EXTRA
Shop ingredients:
Tips
Make sure all ingredients are at room temperature before you begin.
Use a kitchen scale to measure your ingredients accurately. It also helps when dividing the dough into portions so your buns are all the same size.
Allow the dough to rise long enough. A good indicator that it’s ready is when it has doubled in size.
Stir regularly while cooking the raspberries and sugar.
Keep an eye on the buns while they bake. Ovens can vary, so make sure they don’t get too dark.
Be patient when decorating with white chocolate. Let it set completely before serving the buns.
You can replace vanilla sugar with vanilla extract.
Stappenplan
In a mixing bowl, combine the flour, sugar, vanilla sugar, yeast, and salt. Mix well. Add the sunflower oil, beaten egg, and lukewarm milk. Mix thoroughly and knead the dough for 3–4 minutes. Let the dough rest for 10 minutes (to reduce stickiness), then knead again for another 10 minutes until smooth and elastic.
Grease another bowl lightly with oil, place the dough inside, knead for 1 minute, and form into a ball. Cover and let it rise in a warm spot for 1 hour or until doubled in size.
In a pan over medium heat, cook the raspberries with the sugar for 5–7 minutes, stirring regularly. Pour the mixture into a fine sieve placed over a bowl and press through with a spatula or spoon to remove the seeds.
Transfer the raspberry mixture to a piping bag.
In a large bowl, mix the cream cheese, granulated sugar, and vanilla sugar until smooth. Sift in the cornstarch and mix again. Then switch to a spatula and, gently, fold in the egg. Place the cheesecake filling into a piping bag and set aside.
Divide the dough into 8 pieces (each about 64 grams).
Divide each piece into 3 parts: one of 30 g, and two of 17 g each.
Roll the 30 g piece into a circle of 10 cm. Roll the two 17 g pieces into long ropes (about 35 cm).
Twist the two ropes together and place them around the edge of the circle to form braided edges.
Place the dough on a baking tray lined with parchment paper.
Pipe a layer of raspberry sauce into the center of each bun, followed by the cheesecake filling.
Brush the braided edges with beaten egg and let them rise for 30 minutes or until doubled in size.
Preheat the oven to 200 °C (390 °F). Bake the buns for 10–12 minutes or until golden brown. As soon as they come out of the oven, cover them with a clean kitchen towel to keep them soft.
Heat the heavy cream in a saucepan until it’s just about to boil. Add the pieces of white chocolate and let it sit for 1 minute. Stir until smooth.
Pipe a layer of white chocolate ganache on top of the buns and immediately add small dots of the raspberry mixture. Use a toothpick to create a decorative
pattern. Let the chocolate set completely for a perfect finish.
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