Sweet raspberry buns: The ultimate summer treat
Although lovely, the blueberry season is very short. However, this doesn't mean the end of fruit-filled yeast pastries. Sweet raspberry buns not only serve as a great replacement for blueberry buns but also win over those who might have initially turned up their noses at blueberries.
Yeast buns with raspberries and crumble are a can't-resist recipe for a sweet dessert. The soft, sweet dough pairs perfectly with the delicious raspberries, making these buns ideal for a second breakfast, a delightful afternoon snack, or even to pack for a holiday trip.
A reliable recipe for yeast dough
The key to perfect yeast buns is, of course, the dough. Many people are intimidated by preparing yeast dough, but there's no need to worry about the right recipe. For raspberry buns, we focus on the basics: flour, sugar, butter, egg yolks, and yeast. You don't need to wait for a starter to rise by using dry yeast.
Raspberry buns - yeast rolls with raspberries
If you already miss blueberry buns, it's time to try this recipe. The name comes from the main ingredient of the filling – juicy raspberries. It's the best summer pastry that everyone will love, regardless of age. Baked raspberry buns fill your home with a beautiful, sweet aroma that will make your stomach growl immediately.
Before adding the raspberries to the dough, dust them thoroughly with potato starch and gently mix. This will help the filling stay cohesive and not spill out during baking.
Ingredients: (yields 12 yeast buns):
- 650 grams of wheat flour
- 120 grams of sugar
- 11 grams of dry yeast
- 8 egg yolks
- 160 grams of butter
- 180 milliliters of milk
Filling:
- 700 grams of raspberries
- 3 teaspoons of potato starch
Crumble:
- 100 grams of butter
- 150 grams of wheat flour
- 100 grams of sugar
Preparation Method:
Step 1. Add butter to the milk and dissolve it. Coat the raspberries in potato starch and set aside for later.
Step 2. Sift the flour into a large bowl, add dry yeast, sugar, salt, and egg yolks, and mix. Pour in the slightly cooled milk with butter and knead the dough. Cover it with plastic wrap and set aside to rise for an hour.
Step 3. Meanwhile, prepare the crumble. Put the butter in a bowl, add sugar and flour, and knead the mixture into a crumble.
Step 4. Divide the risen dough into smaller rolls. Roll each one out and place it over a small bowl. Add a portion of raspberries and wrap the roll. Using the bowl trick makes it easier to fill the yeast rolls with a generous amount of fruit.
Step 5. Place the rolls on a baking sheet lined with baking paper and sprinkle with the prepared crumble. Bake for 18 minutes at 392°F.
Step 6. After cooling, decorate the raspberry buns with powdered sugar. Enjoy!
