MAKES: 6 OVERSIZED BUNS
Ingredients:
For the dough
- I love Kat Cermelj’s enriched dough recipe
- I follow the dough instructions outlined in her recipe and omitted the heavy cream for baking.
- Maple syrup for baking
For the raspberry cream filling
- 8 oz whipped cream cheese
- 30 g or 2 tablespoons butter, softened
- 100 g or 1/2 cup powdered sugar
- 25 g freeze dried raspberries, powdered
- 15 ml or 1 tablespoon lemon juice
- 4 oz white baking chocolate, chopped
For white chocolate drizzle
- 4 oz white baking chocolate
- 15-20 ml or 2-2 1/2 tablespoons heavy cream
- 15 ml or 1 tablespoon vanilla bean paste/extract
Instructions
- Start by making the raspberry cream filling. Blend all ingredients using a food processor or immersion blender until smooth. Set aside while you prep the dough.
- Prepare a large muffin tin with butter or nonstick spray of preference.
- Make the dough using this recipe.
- Once your dough is rolled out, apply an even layer of the raspberry cream filling instead of cinnamon sugar.
- Sprinkle the chopped white baking chocolate on top of the raspberry cream.
- Next, rather than rolling the now covered dough into a roll for cutting, you’ll fold 1/3rd of the dough lengthwise in a letter shape and then fold the bottom part towards the middle overlapping with the top part of the dough.
- Cut out 6 strips of the dough with a pizza cutter about 1 1/2 inches wide and twist each strip and roll into a spiral. Pictured below for reference.
- Next, twist each strip to form a tight roll. Place the rolls into the greased muffin pan and cover it with a towel to rise for at least 1 hour and 15 minutes.
- When there is 30 minutes of proofing time left, preheat the oven to 350°.
- After the rolls have doubled in size, cover loosely with aluminum foil and bake for 20 minutes.
- After 20 minutes, uncover and brush each roll with maple syrup.
- Bake for another 15 minutes, or until golden brown.
- Allow to cool before removing from the muffin tin.
- While the rolls are cooling, make the white chocolate drizzle:
- Combine ingredients and melt in short intervals using a microwave or in the oven at low temperature.
- When cool to the touch, liberally apply the melted chocolate drizzle and enjoy.
- Store in the refrigerator covered for up to 4 days
Fold and cut:
stephreeds 