Pull Apart Raspberry Buns

    Pull Apart Raspberry Buns

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    3hours5min


    48 people made this

    These yummy lemon raspberry pull apart buns are a made from an eggy dough, baked to golden then filled with raspberry jam and topped with a lemon glaze.

    Ingredients
    Serves: 20 

    • 6 cups (750g) plain flour, more if needed (divided)
    • 1 tablespoon instant yeast
    • 1/2 cup (100g) white sugar
    • 1/4 teaspoon salt
    • 130g unsalted butter
    • 1 3/4 cups (430ml) milk
    • 3 eggs, beaten
    • 1 lemon, zested and juiced
    • 1 egg yolk
    • 1 tablespoon water
    • 1/2 cup (170g) seedless raspberry jam
    • 1 cup (125g) icing sugar

    Directions
    Preparation:45min  ›  Cook:25min  ›  Extra time:1hour55min rising  ›  Ready in:3hours5min 

    1. In a large bowl, whisk together 4 cups (500g) of flour, the yeast, white sugar and salt. In a saucepan over low heat, melt the unsalted butter with the milk until the mixture is warm, 40 degrees C. Gradually whisk about 1/3 of the butter-milk mixture into the beaten eggs then return the egg mixture back into the remaining milk mixture. Stir the lemon zest into the liquid ingredients (set aside lemon juice for later). Pour the liquid ingredients into the flour mixture then stir until thoroughly combined.
    2. Add enough flour to make a soft dough; turn the dough out onto a floured surface then knead until smooth and elastic, 8 to 10 minutes. Place dough into an oiled bowl and turn the dough around to cover surface lightly with oil. Cover the bowl with cling wrap then allow to rise in a warm place until doubled, about 1 hour. Punch down the dough then allow to rest for 10 minutes.
    3. Divide the dough in half then roll each half into a round ball. On a floured surface, roll out a ball into a 30cm circle. Place a drinking glass, face down, into the centre of the circle to prevent cutting the dough too far into the centre. Cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters. Cut each quarter into 5 narrow wedge-shaped strips. (Centre of the dough is uncut.) Remove the drinking glass. There are 20 narrow wedge-shaped strips surrounding the uncut centre of the dough.
    4. Pick up two adjacent strips and twist them together about 4 times; pinch the ends of the two pieces together at the top. Gently coil to form a rough flower shape. Arrange the round into the middle of the circle, where the drinking glass was.
    5. Pick up two more adjacent strips and twist and pinch them as before; coil them into a rough round and arrange the new petal next to the centre rosette. Repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the centre rosette. Finished bread has 9 petals surrounding the centre round. Repeat steps with the second ball of dough to make two breads.
    6. Grease a baking tray or line with baking paper. Place the shaped breads onto the prepared baking tray, reshaping them into rounds if needed; cover with a clean tea towel then place into a warm spot to rise until almost doubled, 30 to 45 minutes.
    7. Preheat oven to 190 degrees C. Beat the egg yolk with water in a small bowl then brush the mixture over both the breads.
    8. Bake in the preheated oven until the breads have turned golden brown, about 25 minutes. Allow to cool.
    9. Use your fingers to gently deepen the indentations in the centre of each petal then fill each with about 1/2 to 1 teaspoon of raspberry jam. Mix the reserved lemon juice and icing sugar in a bowl to form a glaze; drizzle the glaze in thin lines all over both the breads. Allow glaze to set. To serve, pull the petals apart.

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