Raspberry buns: A sweet alternative to blueberry favourites

Although blueberries are beautiful, their season is very short. However, this does not mean the end of yeast pastries with fruits. Sweet raspberry buns not only worthyly replace blueberry buns, but they will also make those who turn their noses up at the sight of blueberries fall in love with them.

Yeast buns with raspberries and crumble are a recipe for a sweet dessert that is impossible to resist. The sweet, soft dough combines perfectly with delicious raspberries. They are ideal for a second breakfast, a delicious afternoon snack, or to pack for a holiday trip.

Of course, the dough is the basis of perfect yeast buns. Many people are afraid of preparing yeast dough, but with the right recipe, there is no need to worry. In raspberry buns, we focus on the basics: flour, sugar, butter, egg yolks, and yeast. Thanks to using dry yeast, you do not have to wait for the starter to rise.

If you are already missing 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 the home with a wonderful, sweet aroma that immediately makes your stomach growl.

Before adding the raspberries to the dough, dust them thoroughly with potato flour and gently mix. This will make the filling more cohesive and prevent spilling out during baking.

Ingredients: (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 millilitres 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 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 crumble.

Step 4. Divide the risen dough into smaller rolls. Roll each of them out and place it over a small bowl. Add a portion of raspberries and wrap the roll. The trick with using a bowl is that it makes it easier to fill the yeast rolls with a large 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 200°C.

Step 6. After cooling, decorate the raspberry buns with powdered sugar. Enjoy!