Raspberry buns: The new contender to your favorite blueberry treats

There is much to say about raspberry buns, but why? These delicious buns are better eaten than talked about. Will they dethrone blueberry buns? That is unknown. One thing is sure: when you serve them, "oohs and aahs" will abound.

A simple recipe for raspberry buns should have a special place in your notebook. During the season for these delightful fruits, it's impossible not to utilize their potential. Cakes, cookies, salads, juices, and syrups are not everything. Prepare yeast buns with raspberry filling. You will surprise everyone with them.

If you have experience baking blueberry buns, raspberry buns will not surprise you. These yeast buns are made according to a classic recipe. You can use both instant and fresh yeast (instead of 0.35 oz of instant yeast, use 1.06 oz of fresh yeast). For flour, it's best to choose type 650, which allows the dough to rise correctly and ensures the buns' fluffy texture.

The filling is exclusively raspberries, but remember one crucial point: well-cleaned and dried fruits should be dusted with potato flour and gently mixed. The flour will create a gel by thickening the juice that leaks from the raspberries during baking. Thus, the fruits will not leak out from the buns.

Ingredients:

• 2.2 lbs of raspberries,
• 1.39 lbs of wheat flour,
• 0.35 oz of instant yeast,
• 3.52 oz of sugar,
• a pinch of salt,
• 8 egg yolks,
• 5.29 oz of butter,
• 5 fl oz of milk,
• 3 tablespoons of potato flour,
• 1 egg white + 1 tablespoon of milk,
• crumble: 1.76 oz of butter, 1.76 oz of sugar, 2.47 oz of wheat flour, and powdered sugar for dusting.

Preparation:

1. Heat the milk and butter together until the butter melts. Then, set the mixture aside to cool (it’s best if it remains warm but not hot).
2. Sift the flour. Add yeast, sugar, and salt. Stir. Add the egg yolks and some warm milk and butter mixture. Start kneading and gradually add the mixture.
3. Knead the dough for about 10 minutes in a low-speed mixer or for 20 minutes by hand. It will be ready when it is elastic and firm.
4. Cover the dough and set it in a warm place to double its volume.
5. Prepare the crumble. Mix the melted, warm butter with sugar and flour. Stir it all together and refrigerate it.
6. Meanwhile, wash and dry the raspberries, then dust them with flour.
7. Divide the dough into smaller portions, about 12. Form each portion into a ball, then roll it out. Place raspberries in the center of each rolled-out piece, then fold the edges of the dough, forming a bun.
8. Place the buns on a baking sheet lined with baking paper, leaving ample space between them (you can bake 12 raspberry buns in two batches).
9. Brush the prepared buns with the egg white whisked with milk and sprinkle with crumble.
10. Bake the buns at 390°F (top and bottom heat) for about 22 minutes.