RASPBERRY VATRUSHKA BUNS
A vatrushka is a Russian open-faced pie or tart. Made with various doughs and pastries and dozens of fillings, vatrushki are a traditional tea-time treat. The most popular type is a yeast bun topped with sweet cottage cheese filling. This is a summer version, filled with fragrant fresh raspberries. The dough rises three times, a lengthy but time-proven method for a unique smoothness.
Provided by Petrovna
Categories Bread Yeast Bread Recipes
Time 4h40m
Yield 8
Number Of Ingredients 14
Steps:
- Sprinkle yeast over 1/4 cup of warm milk in a small bowl. Stir in 1 teaspoon flour and 1 1/2 teaspoon caster sugar; stir to dissolve. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine 1 cup sifted flour and 1/4 cup warm milk in a large bowl. Pour in the yeast mixture and mix well to form a sticky dough. Cover the bowl with plastic wrap, and cover the plastic-wrapped bowl with a clean kitchen towel. Let the dough rise in a warm place for until doubled, 2 hours or more.
- Beat butter, egg yolk, and 2 tablespoons caster sugar with an electric mixer until creamy, about 3 minutes. Add the butter mixture to the dough; pour in 1 cup flour and 1/2 teaspoon salt.
- Transfer the dough to a floured surface and knead until the dough is no longer sticky and feels smooth and elastic, about 10 minutes. Place the dough into a lightly greased bowl, cover the bowl with plastic wrap, and top it with the towel. Let the dough rise again for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Return the dough to a floured work surface. Press down lightly with your hands to deflate it, and use a knife to cut the dough into 8 pieces.
- Shape each piece into a ball and arrange them on the prepared baking sheet. Place two glasses on the baking sheet to hold up the towel, and arrange the towel over the rolls to prevent them from drying out. Let rise for 30 minutes.
- Remove the towel and glasses. Dip the bottom of a 2-inch glass or jar in flour and press down in the center of each bun to form a hollow. Fill the buns with the raspberries. Brush the beaten egg white on the edges of the buns and sprinkle each bun with about 1 1/2 teaspoon sugar.
- Bake in the preheated oven until the buns are golden brown, about 25 minutes.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 36.5 g, Cholesterol 40.2 mg, Fat 6.4 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 3.6 g, Sodium 196.2 mg, Sugar 9.7 g
RASPBERRY BUNS
A Very tastey bun wich is good for a light snake and also goood for partys
Provided by themaster1305
Time 1h
Yield Serves 12
Number Of Ingredients 0
Steps:
- oven on 190c.
- Rub margarine in to the flour to make breadcrumbs.
- mix in sugar.
- crack eggs into a bowl and mix together.
- add the egg to the flour mixture, a little at a time, using a table knife until the mixture forms s stiff dough.
- Turn out on to a clean surface. kneed lightly and make into a roll. Use a little flour if it sticks to the board.
- Divide into rounds equal pieces using a sharp knife.
- Shape into rounds, and place into cake case and into a bun tray.
- Make a well in the centre of each round and add a teaspoon of jam to each round.
- put in oven for 15min antill goldenbrown. When cooked put onto a cooling tray.
RASPBERRY JAM BUNS WITH CRèME FRAîCHE FROSTING
These easy breakfast buns have raspberry jam spread on top of the dough so that the jam is spiraled throughout the individual buns. Great brunch dish!
Provided by Julia Turshen
Categories Dessert Summer Fall Dairy Raspberry Soy Free Tree Nut Free Vegetarian Brunch Breakfast Bake Fruit
Yield Makes 12 buns
Number Of Ingredients 11
Steps:
- In a small saucepan over medium heat, warm the milk until it is body temperature (you can also use the microwave for this). Transfer the warm milk to a large bowl and stir in the yeast. Let the mixture sit until the yeast is dissolved and looks cloudy (almost like miso soup), about 5 minutes. A few bubbles on the surface is also a good sign that your yeast is ready.
- Crack one of the eggs into a small bowl and beat with a fork. Add the beaten egg to the milk-yeast mixture, along with the flour, granulated sugar, salt, and butter. Use a wooden spoon to mix everything together until the dough starts to pull away from the sides of the bowl. (If after a minute or two of mixing it doesn't pull away from the bowl, add a little more flour, 1 Tbsp at a time, until it does. On the other hand, if the dough seems far too dry and impossible to mix, add a little more milk, 1 Tbsp at a time, until it becomes a little more forgiving. This is the nuanced part of baking where all the tiny variables-how humid the air is, how you measured your flour, etc.-all come into play. Don't worry too much and trust your instincts.)Transfer the dough to a lightly floured work surface. Shape the dough into a large ball and knead it by pressing it with the heel of your hand and pushing it away from you, then immediately pulling it back, folding the top of the dough back on itself. Kneading is all about this push-and-pull. Turn the dough clockwise a little bit each time you push and pull it so that it gets evenly worked, and knead it until its surface is completely smooth and the whole thing feels both solid and soft at the same time, not unlike a baby's bottom (probably my favorite line in this book). It will take a solid 5 minutes of kneading.Put the dough back in the large bowl and cover the bowl with plastic wrap. Let the dough sit in the warmest spot in your kitchen until it's soft and puffy and just about doubled in volume, about 1 hour.Return the dough to the lightly floured work surface and use a floured rolling pin to roll it into a large ovalish rectangle measuring roughly 18 in [46 cm] long and 12 in [30.5 cm] wide. If the dough resists while you are rolling it, simply let it rest until it yields to the rolling pin; dough responds well to patience. Spread the surface of the dough evenly with the raspberry jam, leaving a ½-in [12-mm] border. Starting from a long side, roll the dough up tightly so you end up with an 18-in [46-cm] rope. Cut the rope into a dozen even slices (I like to cut it in half and then cut each half in half, and so forth, so that it's easy to get even pieces). The ends might not have much jam-you can still add them to the bunch to make a baker's dozen.Line a baking sheet with parchment paper. Arrange the buns, spiraled-jam-side up, on the prepared baking sheet in relatively even rows. The buns should be touching each other but not shoving each other and the seams on the rolls should be facing inward in the "huddle" so that they don't unravel in the oven. Cover the buns loosely with plastic wrap and let rise at room temperature until they've risen a bit and are soft and puffy, about 1 hour. Or, so you can prepare them the night ahead, let them rise at room temperature for just 30 minutes, cover in plastic wrap, and refrigerate overnight. The next morning, pull them out and let return to room temperature, about 1 hour, before proceeding.Meanwhile, preheat your oven to 350°F [180°C].Crack the remaining egg into a small bowl and whisk it with 1 Tbsp water. Uncover the buns and brush them with the egg mixture (I use my hands for this so I get to be very gentle, achieve even coverage, and don't have to wash a brush afterward). Discard whatever egg mixture is left over (or save for another use such as a tiny omelet).Bake the buns until they're beautifully browned and the exposed jam is caramelized, 25 to 30 minutes.While the buns are in the oven (ha!), in a small bowl, whisk together the powdered sugar, crème fraîche, and vanilla.Drizzle the hot buns (yeow!) with the crème fraîche mixture-this should be a wonderfully messy moment. Serve immediately (an even more wonderfully messy moment). These buns are best served warm out of the oven rather than at room temperature.
RASPBERRY RIBBONS
I make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! -Patsy Wolfenden, Golden, British Columbia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Divide dough into four portions; shape each into a 10x2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake for 10 minutes., Fill depressions with jam. Bake until lightly browned, 10-15 minutes longer. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks., In a small bowl, combine glaze ingredients. Drizzle over warm cookies. Cool completely.
Nutrition Facts : Calories 134 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 91mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
OLD FASHIONED RASPBERRY BUNS (SCOTTISH)
Make and share this Old Fashioned Raspberry Buns (Scottish) recipe from Food.com.
Provided by AZPARZYCH
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 425 degrees F
- Grease and flour baking sheets.
- Sift the flour into a bowl and rub in the margarine.
- Add the sugar and the beaten egg with enough milk to make a fairly stiff consistency (may not need all the milk).
- Divide the mixture into about walnut-size balls and place on baking sheet, allowing space for them to spread slightly during cooking.
- Make a small hole in the center of each ball and spoon in a little rasberry jam.
- Pinch the edges together again.
- Dust lightly with caster sugar.
- Bake for 10 minutes then reduce heat to 350degrees F and bake for a further 5 minutes.
- The buns should be light golden in color.
- Cool on a wire rack.
More about "raspberry buns recipes"
RASP BUNS - BAKING WITH GRANNY
From bakingwithgranny.co.uk
5/5 (5)Estimated Reading Time 4 mins
- Pre-heat your oven to 190° (or 170°c for a fan assisted oven or Gas Mark 5) and grease a couple of baking sheets. Set aside.
- In a large bowl, sift the flour. Add the butter/margarine and rub together with your fingers until it resembles breadcrumbs.
- Add the sugar and egg to the mixture. Add the milk a spoonful at a time, mixing together to create a thick, sticky dough – you may not need all the milk.
- Roll a small amount of dough in your hands to make a ball, about the size of a ping-pong ball. Place onto your prepared baking sheets and repeat with the rest of the dough, making 12 balls in total.
RASPBERRY SWEET ROLLS RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.4/5 (107)Category BreakfastCuisine American
- In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
- Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
- Put the dough in a greased bowl and cover with a towel. Let rise for 30 minutes or until dough doubles in size.
RASPBERRY BUNS - NEILS HEALTHY MEALS
From neilshealthymeals.com
5/5 (12)Total Time 35 minsCategory Home BakingCalories 180 per serving
RASPBERRY CREAM CHEESE SWEET ROLLS - I AM BAKER
From iambaker.net
EASY RASPBERRY SWEET ROLLS RECIPE - OH SWEET BASIL
From ohsweetbasil.com
OLD SCHOOL RASPBERRY BUNS - LAVENDER AND LOVAGE
From lavenderandlovage.com
RASPBERRY SWEET BUNS RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
RASPBERRY SWIRL SWEET ROLLS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (4)Category BreakfastCuisine AmericanTotal Time 4 hrs
RASPBERRY-SWIRL SWEET ROLLS RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
RASPBERRY JAM BUNS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
RASPBERRY CREAM CHEESE COFFEE CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
EASY RASPBERRY SWEET ROLLS- NO YEAST! - THE BIG MAN'S WORLD
From thebigmansworld.com
ICED RASPBERRY CREAM BUNS RECIPE - THEKIWICOOK.COM
From thekiwicook.com
CRUFFINS RECIPE | EPICURIOUS
From epicurious.com
RASPBERRY & LEMON BRIOCHE BUNS | CANADIAN LIVING
From canadianliving.com
RASPBERRY BUNS | THE ENGLISH KITCHEN
From theenglishkitchen.co
RASPBERRY LEMON STICKY BUNS | BAKED BY RACHEL
From bakedbyrachel.com
RASPBERRY CUSTARD BUNS (BRINGEBæRSNURRER MED VANILJEKREM)
From northwildkitchen.com
GOOEY & SWEET RASPBERRY BUNS (SWEET ROLLS MADE VEGAN!) - THE …
From thebananadiaries.com
RASPBERRY RECIPES
From allrecipes.com
You'll also love