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Fresh Bakery Style Raspberry Buns

Ingredients:

  • Sweet Bun Dough
  • 1 1/2 cups warm water
  • 5 teaspoons rapid rise yeast
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 2 teaspoons pure vanilla extract
  • 3 eggs
  • 1 teaspoon salt
  • 5-7 cups all-purpose flour
  • Filling
  • 2-3 pint basket of fresh raspberries
  • 1/2 cup, generous, sugar
  • Egg wash
  • 2 eggs, whisked with a pinch of sugar
  • Sugar for dusting

Instructions:

For the dough, in a large mixer bowl, whisk the water and yeast together and let stand a minute. Add in one cup of the flour and blend, and then add in remaining ingredients, using almost all the flour but holding back some until you see if you need a bit more or less. Mix and then knead to make a soft dough, on slowest speed of mixer, 5-8 minutes.

Remove the dough hook, spray the dough with non-stick cooking spray, and then cover the entire bowl and mixer with a huge plastic bag (clear garbage bag is best). Let the dough rise until almost doubled in bulk, about 40-50 minutes.

Meanwhile, prepare raspberries and sugar but having them nearby. Prepare egg wash. Prepare two sets of baking sheets, doubled up, with parchment or silicone paper on the top baking sheet. Gently deflate the dough and place on a nicely floured work surface. Divide dough in 12-16 portions. Let rest a few minutes and then press out into 8 inch circles. Place a handful of raspberries on each bun and sprinkle it with 1-3 tablespoons sugar. Paint sides with egg wash and then fold over to make a half moon, using fingertips or fork tines to seal edges.

Repeat with all dough portions and place each one on the baking sheet. Brush with egg wash and sprinkle on some sugar. Cover lightly and let rise 30-40 minutes just to barely puff up.

Preheat oven to 350 F.

Bake until nicely golden brown, 35-45 minutes.

Makes 12-16 buns. To store for the next day, wrap each lightly in wax paper and place in a large bag but do not seal. Dust with confectioners' sugar if desired before serving.

Comments:

Berries are so refreshing and in summer, it's particularly nice to add them, instead of pre-made canned fruit fillings or pie fillings, into a simple sweet dough. These are spongy as doughnuts but so much more wholesome.