Sweet raspberry buns: A perfect summer indulgence

Although blueberries are beautiful, their season is very short. However, this does not signify the end of yeast pastries with fruits. Sweet raspberry buns not only serve as a worthy substitute for blueberry buns but also make those who usually turn their noses up at the sight of blueberries fall in love with them.

Yeast buns with raspberries and crumble are irresistibly delicious. The sweet, soft dough perfectly complements the delectable raspberries. They are ideal for a second breakfast, a delightful afternoon snack, or to pack for a holiday trip.

The foundation of perfect yeast buns is undoubtedly the dough. Many people are apprehensive about preparing yeast dough, but with the right recipe, there is no need to worry. In raspberry buns, we focus on the fundamentals: flour, sugar, butter, egg yolks, and yeast. By using dry yeast, you avoid waiting for the starter to rise.

If you’re already missing blueberry buns, it's time to try this recipe. The name derives from the main ingredient of the filling – juicy raspberries. These buns are the best summer pastry everyone will love, regardless of age. Baked raspberry buns fill the home with a beautiful, sweet aroma that immediately makes your stomach growl.

Before adding the raspberries to the dough, dust them thoroughly with potato flour and gently mix. This way, the filling will be more cohesive and will not spill out during baking.

Ingredients: (12 yeast buns):          

• 650 grams of wheat flour,
• 120 grams of sugar,
• 11 grams of dry yeast,
• 8 egg yolks,
• 160 grams of butter,
• 180 millilitres of milk

Filling:  

• 700 grams of raspberries,
• 3 teaspoons of potato flour

Crumble:    

• 100 grams of butter,
• 150 grams of wheat flour,
• 100 grams of sugar

Preparation Method:

Step 1. Add butter to milk and dissolve it. Coat the raspberries in potato flour and set aside for later.

Step 2. Sift the flour into a large bowl, add dry yeast, sugar, salt, and egg yolks, and mix. Pour in the slightly cooled milk with butter and knead the dough. Cover it with plastic wrap and set aside to rise for an hour.

Step 3. In the meantime, prepare the crumble. Put the butter in a bowl, add sugar and flour, and knead the crumble.

Step 4. Divide the risen dough into smaller rolls. Roll each one out and place it on a small bowl. Add a portion of raspberries and wrap the roll. The trick with the bowl makes it easier to fill the yeast rolls with a generous amount of fruit.

Step 5. Place the rolls on a baking sheet lined with baking paper and sprinkle with the prepared crumble. Bake for 18 minutes at 200°C.

Step 6. After cooling, dust the raspberry buns with icing sugar. Enjoy!