How to bake the perfect raspberry buns: An irresistible guide

There is much to say about raspberry buns, but why? These delicious buns are better savoured than talked about. Will they dethrone the blueberry buns? That remains unknown. One thing is sure: when you serve them, there will be no shortage of "oohs and aahs".

A simple recipe for raspberry buns should have a special place in your notebook. During the season for these delicious fruits, it's impossible not to utilise their potential. Cakes, cookies, salads, juices, and syrups are just the beginning. Prepare yeast buns with raspberry filling, and you will delight everyone.

If you have experience baking blueberry buns, raspberry buns will not surprise you. These yeast buns are made according to a classic recipe. You can use both instant yeast and fresh yeast. Instead of 10 grams of instant yeast, use 30 grams of fresh yeast. When it comes to flour, it's best to go for type 650, which allows the dough to rise correctly and ensures the fluffy texture of our buns.

The filling is exclusively raspberries, but there's an important point to remember. Well-cleaned and dried fruits should be dusted with potato flour and gently mixed. By thickening the juice that leaks from the raspberries during baking, the flour will create a gel, ensuring the fruits do not leak out from the buns.

Ingredients:

                    
• 1 kilogram of raspberries,
• 630 grams of wheat flour,
• 10 grams of instant yeast,
• 100 grams of sugar,
• A pinch of salt,
• 8 egg yolks,
• 150 grams of butter,
• 150 millilitres of milk,
• 3 tablespoons of potato flour,
• 1 egg white + 1 tablespoon of milk,
• Crumble: 50 grams of butter, 50 grams of sugar, 70 grams of wheat flour, powdered sugar for dusting.

Preparation:

1. Heat the milk and butter together until the butter melts. Then, set the mixture aside to cool (it’s best if it remains warm but not hot).
2. Sift the flour. Add yeast, sugar, and salt. Stir. Add the egg yolks and some warm milk and butter mixture. Start kneading and gradually add the mixture.
3. The dough should be kneaded for about 10 minutes on low speed in a mixer or 20 minutes by hand. It is ready when it is elastic and firm.
4. Cover the dough and set it in a warm place to double its volume.
5. Prepare the crumble. Mix the melted, warm butter with sugar and flour. Stir it all together and refrigerate it.
6. Meanwhile, wash and dry the raspberries, then dust them with flour.
7. Divide the dough into smaller portions, about 12. Form each portion into a ball, then roll it out. Place raspberries in the centre of each rolled-out piece, then fold the edges of the dough, forming a bun.
8. Place the buns on a baking sheet lined with baking paper, leaving ample space between them (you can bake 12 raspberry buns in two batches).
9. Brush the prepared buns with the egg white whisked with milk and sprinkle with crumble.
10. Bake the buns at 200°C (top and bottom heat) for about 22 minutes.