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Raspberry Rose Cheesecake Buns

Raspberry Rose Cheesecake Buns

  • Author: Jonathan
  • Total Time: 2 hours 25 minutes
  • Yield: 10 buns 1x
  • Diet: Plant-Based

Description

Raspberry Rose Cheesecake Buns combine soft, fluffy plant-based buns with a creamy, plant-based cheesecake filling infused with natural rose water and fresh raspberries. This delicately fragrant and delicious treat offers a perfect balance of airy texture, rich flavor, and subtle floral aroma, ideal for gatherings or indulgent snacks.

Ingredients

Scale

Bun Dough

  • 2 1/4 tsp active dry yeast (1 packet)
  • 3/4 cup warm plant-based milk
  • 1 tbsp granulated sugar (divided)
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 tsp rose water (natural)

Plant-Based Cheesecake Filling

  • 1 cup plant-based cream cheese
  • 1/4 cup granulated sugar
  • 1 tsp lemon juice (natural)
  • 1 tsp vegetarian Worcestershire sauce (natural)
  • 1/2 tsp rose water (natural)
  • 1 tsp natural gelling agent
  • 3/4 cup fresh raspberries

Optional Garnishes

  • Powdered sugar (natural) for dusting
  • Fresh raspberries
  • Edible rose petals
  • Chopped pistachios or almonds (optional)

Instructions

  1. Prepare the Bun Dough: Activate the active dry yeast by mixing it with warm plant-based milk and 1/2 tablespoon of granulated sugar. Allow it to become bubbly and frothy, about 5-10 minutes. In a large bowl, combine the flour, salt, and rose water. Pour in the yeast mixture and knead gently until the dough becomes soft and elastic. Cover the dough and let it rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
  2. Make the Plant-Based Cheesecake Filling: In a mixing bowl, blend the plant-based cream cheese with granulated sugar, lemon juice, vegetarian Worcestershire sauce, rose water, and natural gelling agent until the mixture is smooth. Gently fold in the fresh raspberries, taking care to keep them intact. Chill the filling mixture in the refrigerator while the dough rises.
  3. Shape the Buns: Once the dough has doubled, punch it down gently and roll it out into a rectangular shape on a lightly floured surface. Evenly spread the cheesecake filling over the dough, leaving a small border around the edges. Carefully roll the dough into a log shape and slice it into even buns. Place the buns on a lined baking tray, cover, and let them rise again until puffy, about 30 minutes.
  4. Bake to Perfection: Preheat your oven to 350°F (175°C). Bake the buns for 20 to 25 minutes or until they turn golden brown and the filling sets. Remove from the oven and allow them to cool slightly before serving.

Notes

  • Choose fresh raspberries to maintain shape and flavor during baking.
  • Handle the dough gently; knead just until smooth and elastic to avoid tough buns.
  • Use rose water sparingly to keep the delicate balance of flavors.
  • Chill the cheesecake filling well before spreading for ease and better texture.
  • Use the natural gelling agent carefully to achieve perfect filling consistency without a rubbery texture.
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Fusion

Nutrition

  • Serving Size: 1 bun
  • Calories: 220
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: raspberry, rose, cheesecake, plant-based, buns, vegan, floral, dessert, snack

Find it online: https://familycookspot.com/raspberry-rose-cheesecake-buns/