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Warm, soft, gooey and decadent these raspberry buns make the best comfort food. Topped off with a mouthwatering raspberry glaze and sprinkled with crunchy almonds you will be wanting more.
1/ 4 cup (60ml) lukewarm water
7g (1 sachet) active dried yeast
1/ 2 cup (125ml) full-cream milk, scalded & cooled to lukewarm, plus extra for brushing
2 1/ 2 cups (375g) plain flour
1/ 3 cup (75g) caster sugar
100g unsalted butter, softened
1 large egg, lightly beaten
1/ 2 teaspoon salt
3 punnets (375g) Driscoll's raspberries
1/ 4 cup (55g) caster sugar
1 tablespoon cornstarch
60g unsalted butter, softened
1/ 2 punnet (60g) Driscoll's raspberries
1 teaspoon freshly squeezed lemon juice
1 cup (160g) icing sugar
1 tablespoon cream
1/ 4 teaspoon vanilla extract
1/ 4 cup (30g) flaked almonds, lightly toasted
Place the water in a large bowl or an electric mixer. Add the yeast and stir to dissolve. Pour in the warm milk and stir to combine. Set aside in a warm place for 5 minutes.
Fit the K-beater attachment to mixer. Add 1 cup (150g) of the flour, the sugar, butter and egg to the yeast mixture. Beat until smooth. Change attachment to the dough hook. Gradually add the remaining flour and salt, mixing on low speed until incorporated. Mix on low-medium speed for 3–5 minutes, until dough is smooth and soft. Alternatively mix both stages with a wooden spoon. Turn out to a clean kitchen bench and knead the very sticky dough for 8–10 minutes, until smooth and soft.
Lightly grease a large bowl with oil. Transfer the dough into the bowl and cover with a clean tea towel. Set in a warm, draft free place for 1–1 1/ 2 hours, until doubled in size.
To prepare the raspberry filling, place the raspberries, sugar and cornflour in a medium bowl and stir to combine. Set aside for 20 minutes.
Lightly grease and line a 20cm square cake pan with baking paper.
Turn the dough out onto a clean lightly floured bench. Gently flatten and press to knock out the air. Press or roll out to 35cm x 45cm. Leaving a 1.5cm boarder, dot and spread the softened butter over the dough. Scatter with the prepared raspberry mixture. Roll up tightly to enclose the filling. Trim the ends. Cut into six even sized rounds. Place the rounds, cut side up in the prepared pan. Flatten slightly with the palm of your hand. Cover with a clean tea towel and set aside in a warm, draft free place for 30–45 minutes, until puffed and increased by one-third in size.
Preheat the oven to 180°C.
Brush the tops of the buns with milk. Bake for 30–35 minutes, until golden brown and sounding hollow when tapped. Leave in the pan for 15 minutes, to cool slightly.
To make the icing, place the raspberries and lemon juice in a small saucepan. Gently heat over low, until juice is released. Simmer for 3–5 minutes, until thickened to coat the back of a spoon. Strain through a fine mesh sieve. Discard the seeds. Add the icing sugar, cream and vanilla. Stir until smooth.
Drizzle the buns with icing or place a dollop on top of each one and spread to cover. Scatter with flaked almonds. Stand for 10 minutes, to set slightly.
Break into individual buns to serve.