Raspberry Cream Cheese Buns

Dough:

• 550 g flour (preferably bread flour or all-purpose)

• 250 ml milk (lukewarm)

• 80 g sugar

• 80 g butter (softened)

• 7 g instant yeast

• 2 eggs

Cream Cheese Filling:

• 200 g cream cheese (room temperature)

• 50 g sugar

• 1 egg

• 1 tsp vanilla extract (optional)

Cinnamon Crumble:

• 50 g flour

• 40 g sugar

• 40 g butter (cold, diced)

• 1 tsp cinnamon

Other:

• Fresh or frozen raspberry (around 100–150 g)

• 1 egg (for egg wash)

  
  

Step-by-Step Instructions

1. Make the Dough

1. In the bowl of a stand mixer, combine:

   • 550 g flour

   • 250 ml lukewarm milk

   • 80 g sugar

   • 80 g softened butter

   • 7 g instant yeast

   • 2 eggs

2. Using the dough hook, mix on medium speed for about 10 minutes or until the dough is smooth. It should pull away from the sides of the bowl easily.

3. Transfer the dough to a lightly oiled bowl. Cover it with a damp towel or plastic wrap. Let it proof in a warm place for about 1.5 to 2 hours, or until it has doubled in size.

   
   

2. Prepare the Dough Balls

1. Once proofed, punch down the dough to release the air trapped inside.

2. Divide the dough into 8 equal pieces.

3. Roll each piece into a smooth ball. Place them on a lined or buttered baking tray, ensuring they are spaced apart.

4. Allow the dough balls to proof again for 20 minutes.

   
   

3. Prepare the Fillings While Dough Rests

Cream Cheese Filling:

1. In a bowl, combine:

   • 200 g cream cheese

   • 50 g sugar

   • 1 egg yolk

   • 1 tsp vanilla extract (optional)

2. Mix until the mixture is smooth. Set it aside or transfer it into a piping bag for easier filling later.

   
   

Cinnamon Crumble:

1. In a bowl, mix together:

   • 50 g flour

   • 40 g sugar

   • 40 g cold diced butter

   • 1 tsp cinnamon

2. Use your fingertips to rub the butter into the dry ingredients. Continue until the mixture resembles wet sand. Set it aside for later use.

   
   

4. Assemble the Danishes

1. With the dough balls puffed up, use your fingers, a small glass, or a rolling pin to press a well into the center of each ball.

2. Fill each well with about 1 tablespoon of the cream cheese filling.

3. Top with raspberry (4–6 per danish). Make sure to distribute them evenly.

4. Beat the remaining egg. Use this mixture to brush the edges of each danish with the egg wash. This creates a lovely golden finish.

5. Sprinkle the cinnamon crumble over the edges and a bit over the filling for added flavor.

   
   

5. Bake

1. Preheat the oven to 180°C / 350°F if you haven't already done so.

2. Bake the danishes for 25–30 minutes, or until the edges turn golden brown. The aroma will be irresistible as they bake.

   
   

6. Serve

• Allow the danishes to cool slightly before serving. This will enhance their texture and flavor.

• Enjoy them warm for the best taste experience.