Jammin' Raspberry Buns (Print Version)
# Ingredients:
→ Tangzhong (Starter)
01 -
3 tablespoons (43g) water
02 -
3 tablespoons (43g) whole milk
03 -
1/2 cup (15g) freeze-dried raspberries, crushed and sifted
04 -
2 tablespoons (15g) bread flour
→ Dough
05 -
1/2 cup (113g) cold whole milk
06 -
2 1/2 cups (300g) bread flour
07 -
4 tablespoons (57g) unsalted butter, melted and cooled
08 -
1/4 cup (50g) granulated sugar
09 -
1 large egg
10 -
2 tablespoons (14g) nonfat dry milk
11 -
1 tablespoon (9g) instant yeast
12 -
1 teaspoon table salt
13 -
Zest of 1/2 lemon
→ Filling
14 -
1/4 cup (85g) raspberry jam
15 -
1 tablespoon bread flour
→ Topping
16 -
3 ounces (85g) cream cheese, softened
17 -
2 tablespoons (28g) unsalted butter, softened
18 -
3/4 cup plus 2 tablespoons (99g) confectioners' sugar
19 -
2 heaping tablespoons (5g) freeze-dried raspberries, crushed and sifted
20 -
1/4 teaspoon vanilla extract
21 -
Zest of 1/2 lemon
# Instructions:
01 -
Whisk water, milk, raspberries and flour in small saucepan. Cook over low heat, whisking constantly until thick and paste-like, 3-5 minutes.
02 -
Combine tangzhong with cold milk in stand mixer bowl. Add remaining dough ingredients and knead with dough hook 10 minutes until elastic. Let rise 1.5-2 hours or overnight in fridge.
03 -
Mix raspberry jam and flour together until well combined.
04 -
Roll dough to 10x13-inch rectangle. Spread filling leaving border. Roll into log and cut into 10 pieces. Place in greased pans.
05 -
Let rise 25-35 minutes until puffy. Bake at 350°F for 18-20 minutes until light brown and 190°F internal temperature.
06 -
Beat cream cheese and butter until smooth. Add sugar, raspberry powder, vanilla and zest. Spread on warm buns.
# Notes:
01 -
Uses tangzhong method for softer texture
02 -
Can be baked in two 8-inch round pans or one 9x13 pan
03 -
Store in refrigerator up to 2 days