Raspberry & rose cheesecake buns

Categories: edd kimber, one tin bakes, rolls

Ingredients:

• 500g Bread Flour
• 25g Caster Sugar
• 1 teaspoon sea salt
• 7g dried yeast
• 250ml milk
• 2 eggs
• 100g unsalted butter, at room temperature, diced
• -- -- FILLING
• 30g unsalted butter, very soft
• 150g full-fat cream cheese, at room temperature
• 240g raspberry jam
• -- -- GLAZE & DECORATION
• 30g unsalted butter
• 2 tablespoons lemon juice
• pinch sea salt
• 225g powdered sugar
• 2 teaspoons Rose Water
• 2 tablespoons edible dried rose petals
• 2 tablespoons chopped (shelled) pistachios

Steps:

1. For the brioche dough, place the flour, sugar, salt and yeast into the bowl of an electric stand mixer with the dough hook attachment and mix briefly to combine. Pour in the milk and eggs and mix together to form a shaggy dough, then on low-medium speed, knead for 10-15 minutes until smooth and elastic. With the mixer running slowly, add in the butter, a piece or two at a time, working it into the dough, then knead for a further 10-15 minutes until smooth and elastic and pulling away from the sides of the bowl. 2. Tip the dough into a large, lightly greased bowl, cover with clingfilm and refrigerate overnight (for at least 8 hours) or for up to 2 days. If you prefer, you can let the dough rise at room temperature, but it's worth making this in advance as the dough is much easier to handle when thoroughly chilled. 3. Line the base of the baking tin with parchment paper. 4. Roll out the chilled dough on a lightly floured work surface into a 40 x 50cm (16 x 20in) rectangle. Beat together the butter and cream cheese for the filling and spread over the dough, then spread the jam evenly over the top. Tightly roll up the dough (starting from a long edge) into a long sausage, then cut into 12 equal-sized slices (using unflavoured dental floss will make the cleanest cuts) and place, cut-side up, in the prepared tin. Cover with clingfilm and leave to prove in a warm place for 45 minutes-1 hour or until the rolls are touching each other and feel puffy to the touch. 5. Preheat the oven to 190°C (375°F), Gas Mark 5. 6. Bake the buns for 30-35 minutes, or until golden brown. Set aside while you make the glaze. 7. place the butter, lemon juice, vanilla and salt into saucepan over Medium heat and stir together until everything has melted and just starts to bubble. remove from heat and stir in the icing sugar and rose water until smooth. 8. While the buns are still warm, brush the glaze all over the. Finish with a sprinkle of rose petals and chopped pistachios. remove from the tin and serve warm or cold. store in a sealed container for 2-3 days