Pull Apart Raspberry Buns

    3 hours 5 minutes

    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.

    48 people made this

    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

    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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    Reviews in English (49)


    BEAUTIFUL! This has to be one of the best looking coffee breads around! It was a fun thing to make and has so many possible ways to flavor it. I used the "Cheese Filling" recipe from this site and spread it over the dough prior to cutting the strips. I was looking for a cheese danish flavor and it went so well with the raspberry. I used a pizza wheel to cut the strips and also used a pizza pan for baking it. To apply the raspberry preserves, I used a pastry bag so I could squeeze a nice amount into the blossoms. So YUMMY! Love that raspberry flavor! Thank you Sarah-May for sharing such a BEAUTIFUL YUMMY recipe!  -  15 Apr 2011  (Review from Allrecipes USA and Canada)


    Sarah, you most certainly have a winner here. This was fabulous and like the others have said, the dough was incredibly easy to work with. I did end up using a total of about 7 cups of flour before it was over with though. I don't know if the humidity here just required more or what but it was wonderful. They turned out HUGE. Since I had two to serve to my guests for Easter brunch, I did one with raspberry jam and flavored the glaze for that one with almond extract. The other one and probably my favorite was filled with a lemon-pear marmalade and topped with almonds. The glaze on this one was the one you recommend and I mean to tell you that this was a very nice and a really unexpected treat for everyone here. There really are so many things you can do with this and I intend to try some other combos soon. My daughter and I put these together and I think that for her to see that yeast is not as intimidating as she thought, she may give it a shot herself. UPDATE; I made this again for Mother's Day and took the advice of WFDM, using almond paste for one, and the lemon -pear marmalade for the other. I also spread each filling on the dough prior to being cut so that some of it would be intertwined in the bun. Great idea and one I'll be doing from now on. The almond paste was a bit too stiff to spread, so after breaking off pieces of it, I used my rolling pin to press it into the dough. Worked like a charm.  -  24 Apr 2011  (Review from Allrecipes USA and Canada)


    Awesome! Blossom! The texture of this bread is spot on; light and fluffy center crumb and perfect crust. Instructions for the blossom is superb! Used regular active dry yeast and 6 cups of flour and the dough was somewhat tacky, but not to worry, flour your hands to handle the dough and after the first rise, the dough will be perfect. My dough rolled out two 15" discs. I cut 6 wedges per quarter and the first disc came out perfect. I baked it for 30 minutes and then quickly brushed on soften butter all over the blossom and filled it with apricot/pineapple preserve. For the second disc, I made one of my favorites~Cinnamon Roll Blossom~Deliciously stupendous! Spectacular presentation for various combinations of fillings! Definitely a Treasure! Thanks Sarah-May!  -  21 Apr 2011  (Review from Allrecipes USA and Canada)