Description
These Beautiful Braided Raspberry Buns are soft, sweet, and beautifully twisted, with a generous raspberry jam filling tucked inside a tender yeast dough and finished with a golden egg wash and pearl sugar.
Ingredients
Scale
- 3 ½ cups (440g) all-purpose or bread flour
- 1 tbsp (9g) instant active dry yeast
- ¼ cup (50g) granulated white sugar
- 1 tsp fine sea salt
- ¾ cup (180ml) whole milk, warmed to 40°C (105°F)
- ¼ cup (60g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 cup (300g) high-pectin seedless raspberry jam
- 1 tsp ground cardamom or cinnamon (optional)
- 1 large egg + 1 tbsp milk (for egg wash)
- 2 tbsp pearl sugar or sliced almonds (optional garnish)
Instructions
- Prepare and Knead the Dough: In a stand mixer fitted with a dough hook, whisk together the flour, instant yeast, sugar, and salt. Pour in the warm whole milk, melted butter, and eggs. Knead on medium speed for 8 to 10 minutes until smooth and elastic.
- First Dough Rise: Transfer the dough into a lightly oiled bowl, cover tightly with plastic wrap, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Roll and Fill the Dough: Punch down the dough and roll it out on a lightly floured surface into a 12×18-inch rectangle. Spread the raspberry jam evenly across the dough, leaving a ½-inch border along the edges.
- Fold, Cut, and Braid: Fold the top third of the dough down and the bottom third up (like a letter). Cut the folded strip into 12 vertical strands. Slice each strand down the center leaving the top attached, twist the two halves together, and wrap into a round braided knot.
- Second Proof, Egg Wash, and Bake: Place braided buns on parchment-lined baking sheets, cover loosely, and proof for 30 to 45 minutes. Brush with egg wash and sprinkle with pearl sugar. Preheat oven to 375°F (190°C) and bake for 15 to 18 minutes until golden brown.
Notes
For beautifully shaped buns, avoid overworking the dough when forming the braided knots. High-pectin seedless raspberry jam helps keep the filling in place during shaping and baking.
- Prep Time: 30 min
- Cook Time: 15-18 min
- Category: Breakfast
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 bun
- Calories: 290
- Sugar: 17g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg