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19 September 2018

Raspberry Cheesecake Buns | Bake Off Bake Along

Raspberry Cheesecake Buns | Bake Off Bake Along | Take Some Whisks

So bread week always seems to get me one way or another. It’s something I should be working on, but I’m actually really not and sometimes it’s just so much easier to grab a fresh baguette or those cinnamon roll tear and shares than actually bake with yeast.

This week, I made raspberry cheesecake buns... which I realised after making them that the signature challenge was actually Chelsea buns. Well, these are just buns. No fruit. So I may have run away with the signature challenge just a little bit.

Raspberry Cheesecake Buns | Bake Off Bake Along | Take Some Whisks

Raspberry Cheesecake Buns | Bake Off Bake Along | Take Some Whisks

I had seen them on instagram from Twisted and the recipe looked simple enough work with yeast so I took it on. Plus, I had been wanting to put cheesecake in something I made for a while now. The dough itself was squishy, however when removed from the oven and cooling, the dough began to pull away from the filling... and I think that was my fault for not packing more buns into the pan.

You live and learn with dough.

Raspberry Cheesecake Buns | Bake Off Bake Along | Take Some Whisks

They were topped with a cheesecake drizzle and were best served warm and eaten that day. I found after the second day, they started to lose their flavour a bit. So there would definitely be improvements to be made in terms of recipe I think... and I’ll try and remember to use a smaller pan next time so they’re properly sandwiched together.

It is officially dessert week and I'm pretty nervous/excited to get stuck into a chocolate sphere. I just have to try and find a time to squeeze it in before I go up to Hertfordshire for the weekend and some tidying/cleaning/washing. Yay for adulting.

Raspberry Cheesecake Buns | Bake Off Bake Along | Take Some Whisks

Raspberry Cheesecake Buns

Adapted from Twisted.


For the dough:
240ml milk, warmed 
150g caster sugar
2 tablespoons active dry yeast
115g unsalted butter, room temperature
3 medium eggs
575g plain flour

For the filling:
300g cream cheese
60g unsalted butter, room temperature
150g caster sugar
300g raspberries (fresh or frozen)
2-4 tbsp cornstarch

For the icing:
125g icing sugar
30g cream cheese
1-2 tbsp double cream
1 tsp vanilla extract

  1. Place the warm walk, sugar and yeast in a large bowl, stir to combine and let it sit for 5 minutes, until the mixture goes frothy and bubbly. 
  2. Next add the soft butter, eggs and flour to the bowl and beat together until combined. Lightly oil a bowl and place in a warm place to rise for an hour or until it has doubled in size. 
  3. While the dough is rising, make the filling. In a bowl, mix together the cream cheese, butter and sugar until smooth, and then set aside. Coat the raspberries in cornstarch and set aside. 
  4. Once proved, preheat the oven to 200C/400F, Lightly flour the surface and roll out the dough into a large rectangle. Grease a 9x13 inch tin and line with baking parchment, allowing for the sides to overlap for easy removal. 
  5. Spread the cheesecake mixture across the dough, then scatter the raspberries over evenly. 
  6. Tightly roll the dough into a log and cut into thick slices using a sharp knife. Place in the baking dish (don't leave gaps, folks!)
  7. Cover with cling wrap and then let the buns rise in a warm place for roughly another 30 minutes. Then bake in the oven for 2-30 mins or until golden brown. Remove from the oven and allow to cool slightly. 
  8. Whisk together the icing sugar, cream cheese, double cream and vanilla until smooth, then pour onto your buns and serve!

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