Raspberry buns poised to challenge blueberry favourites

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

A simple recipe for raspberry buns should be in your cookbook. During the season for these delicious fruits, it's impossible not to utilize their potential. Cakes, cookies, salads, juices, and syrups are only the beginning. Prepare yeast buns with raspberry filling, and you will surprise everyone.

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 either instant or fresh yeast (instead of 10 grams of instant yeast, use 30 grams of fresh yeast). When it comes to flour, type 650 is recommended as it allows the dough to rise properly and ensures a fluffy texture.

The filling is exclusively raspberries, but it's worth remembering one important point. Well-cleaned and dried fruits should be dusted with potato flour and gently mixed. The flour thickens the juice that leaks from the raspberries during baking, creating a gel. This way, the fruits will not leak out from the buns.

Ingredients:

• 1 kilogram of raspberries,
• 630 grams of wheat flour,
• 10 grams of instant yeast,
• 100 grams of sugar,
• a pinch of salt,
• 8 egg yolks,
• 150 grams of butter,
• 150 millilitres of milk,
• 3 tablespoons of potato flour,
• 1 egg white + 1 tablespoon of milk,
• For the crumble: 50 grams of butter, 50 grams of sugar, 70 grams 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 mixer at low speed 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 in volume.
5. Prepare the crumble. Mix the melted, warm butter with sugar and flour. Stir and refrigerate.
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 200°C (top and bottom heat) for about 20 minutes.