Raspberry Cream Cheese Breakfast Buns Recipes

Steps:

• Grease and lightly flour 9 large muffin cups.
• In a mixing bowl, combine the flour and next 3 ingredients; set aside.
• In a large mixing bowl, beat the cream cheese, butter, and sugar together, using an electric mixer on medium speed, for 3 minutes.
• Add in the eggs; beat well.
• Add the dry ingredients in two parts, alternating with the milk and vanilla; mix to combine after each addition.
• Spoon batter into muffin cups, filling 2/3 full.
• Drop 3 small dollops (about a teaspoonful each) of raspberry preserves onto the top of each bun.
• Using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern.
• Bake in a 350° oven for 25-30 minutes or until pick comes out clean.
• Allow buns to cool for about 30 minutes before sprinkling with confectioners' sugar and serving.

Steps:

• Sift flour into a large bowl, make a well in the middle and crumble the yeast into it.
• Dissolve 1 tablespoon caster sugar in lukewarm milk. Pour over yeast and mix with yeast and some of the flour. This first yeast-mixture should be still fluid. Cover and let rise in warm place for 20 minutes.
• Meanwhile: Mix all other ingredients for the buns until smooth.
• Add this mixture to the yeast and flour. Mix first with a spoon.
• Then knead with floured hands until dough is peeling away from the side of the bowl and blistering. This step may take 10 minutes (or more). Use some additional flour, if dough is too sticky. At the end you should have a smooth dough. See note.
• Cover and let rise in warm place for about 30 to 40 minutes or until dough has doubled.
• Line out baking tray with parchment paper. Preheat oven (390°F, 200°C).
• After dough has doubled, knead again a few times. Roll out on a floured workspace. About 1/2 inch thick.
• Cut out circles of about 2 1/4 to 2 1/2 inches in diameter. Place the buns on baking tray. Let rise again for 15 minutes.
• Bake for 10 to 12 minutes until the top of the buns are slightly golden.
• Take out and let cool completely.
• NOTE on baker's yeast: also called cake yeast. It is the yeast sold as a solid block. You could replace it by dry yeast. If you use dry yeast, dissolve the dry yeast in lukewarm water prior adding it to the flour. Use as much dry yeast as you would need for 3 cups flour.
• NOTE on cream goat cheese: I like the taste of goat cheese here, but you could replace it by any other cream cheese of your choice.
• NOTE on dough: You could also use the dough hook of your food processor to knead the dough. But I prefer to do it by hand and I always have the feeling, that the texture of a hand kneaded dough is different.

Steps:

• Preheat oven to 425°. Place biscuit mix in a large bowl. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., On a greased baking sheet, roll dough into an 18x12-in. rectangle. Spoon raspberries down center third of dough; sprinkle with sugar., On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at 1 end, fold alternating strips at an angle across raspberries; seal ends. , Bake until golden brown, 15-20 minutes. Remove to a wire rack to cool slightly. In a microwave-safe dish, microwave frosting on high until it reaches desired consistency, 5-10 seconds; drizzle over pastry.