Raspberry Buns Recipes

RASP BUNS

Steps:

• Pre-heat your oven to 190° (or 170°c for a fan assisted oven or Gas Mark 5) and grease a couple of baking sheets. Set aside.
• In a large bowl, sift the flour. Add the butter/margarine and rub together with your fingers until it resembles breadcrumbs.
• Add the sugar and egg to the mixture. Add the milk a spoonful at a time, mixing together to create a thick, sticky dough - you may not need all the milk.
• Roll a small amount of dough in your hands to make a ball, about the size of a ping-pong ball. Place onto your prepared baking sheets and repeat with the rest of the dough, making 12 balls in total.
• Using a floured finger, poke a hole into the top of each bun, gently pressing right down.
• Spoon a small amount of jam into these holes - using a small teaspoon and adding a little water to your jam beforehand will make this step easier.
• Bake in your pre-heated oven for around 15 minutes until they have a nice golden colour.
• Allow to cool a little on the baking sheets before transferring to a wire rack to cool completely.

OLD FASHIONED RASPBERRY BUNS (SCOTTISH)

Steps:

• Set oven to 425 degrees F
• Grease and flour baking sheets.
• Sift the flour into a bowl and rub in the margarine.
• Add the sugar and the beaten egg with enough milk to make a fairly stiff consistency (may not need all the milk).
• Divide the mixture into about walnut-size balls and place on baking sheet, allowing space for them to spread slightly during cooking.
• Make a small hole in the center of each ball and spoon in a little rasberry jam.
• Pinch the edges together again.
• Dust lightly with caster sugar.
• Bake for 10 minutes then reduce heat to 350degrees F and bake for a further 5 minutes.
• The buns should be light golden in color.
• Cool on a wire rack.

SOFT RASPBERRY LEMON ROLLS

Steps:

• Prepare a stand mixer with a paddle attachment
• In a small bowl add 1/2 cup of warm water and the yeast, stir to combine and set aside in a warm spot while you prepare the next step
• Add to the mixer bowl the softened butter, sugar, salt and hot water and blend well, less than a minute
• Add to this 1 Cup of flour and combine until smooth
• Add the yeast mixture and mix well
• Add the beaten egg and combine until completely incorporated.
• Change to a hook attachment
• Add the remaining 3 1/2 cups of flour and mix for 3 minutes
• Generously flour the bench and tip the dough onto the bench, sprinkle flour on the top of the dough and your hands and begin to knead the dough. Add a little flour if needed if you feel it is too sticky.
• Knead until it is smooth and soft in your hands, just a few minutes
• Take a large bowl and add some cooking spray or lightly brush with oil, add the dough to this and cover with a tea towel
• Place the bowl in a warm place for 30 minutes or until the dough has doubled in size.
• Prepare a large bench area with a generous sprinkling of flour and prepare a 9in x 13 in (23x 35cm) roasting dish with baking paper, I spray the dish then this helps the baking paper stick better. You can make without baking paper but it makes it easier to lift out once baked.
• Tip the dough onto the bench and roll with a flour-dusted rolling pin to form a large rectangle, with the dough about 1cm thick.
• Brush or spread the softened butter over the dough, sprinkle over the brown sugar
• In a medium bowl prepare the frozen raspberries, lemon zest, sugar and cornflour and combine well
• Sprinkle this over the brown sugar base crushing the raspberries in your fingers as you go.
• With clean dry hands begin to roll up the dough from the long side, as gently and tightly as you can with the seam finishing underneath.
• With a very sharp knife or thread cut the roll into 2-3cm sized pieces. Place the pieces cut side up into the prepared pan
• Cover the pan with a tea towel and set aside in a warm spot for an hour until the dough has risen again, doubling in size.
• Preheat the oven to 175C and bake the rolls for 30 minutes, until lightly golden brown
• Remove from the oven and set aside while you prepare the icing
• In a medium bowl add the icing sugar, melted butter and vanilla essence, stir to combine
• Add the lemon juice and combine well.
• Add tiny amounts of water until you have the desired consistency, I like mine to be quite thick but runny so I can pour it over the rolls and spread with a knife.
• Serve warm, or set aside once cooled in an airtight container or you can freeze iced or uniced for another day.
• Enjoy!

RASPBERRY BUNS

Steps:

• Preheat oven to 200C Fan
• Lightly grease a baking tray
• Place the flour, salt and sugar in a large bowl. Add the cubes of butter and rub the butter into the flour with your fingertips to form a breadcrumb like mixture.
• Using a wooden spoon stir in the beaten egg and mix until a soft dough is formed.
• Using your hands make balls of equal size from the dough mixture. Press a hole into the middle of each ball with a finger, put in a little jam (about ½ tsp) and pull the dough over the jam to close up the hole.
• Slightly flatten each ball as you place them onto the baking tray leaving a little space apart for them to rise and brush with the milk.
• Bake in the centre of oven for 10 - 15 minutes until cooked.
• Place the buns on a wire rack and allow to cool completely to room temperature.
• Store your raspberry buns in an airtight container and consume within 3 - 4 days.

SCOTTISH RASPBERRY BUNS

Steps:

• Set oven to 425°F or Mark 7.
• Grease and flour baking sheets.
• Sift the flour into a bowl and rub in the margarine.
• Add the sugar and the beaten egg with enough milk to make a fairly stiff consistency.
• Divide the mixture into about walnut-size balls and place on baking sheet, allowing space for them to spread slightly during cooking.
• Make a small hole in the centre of each bal1 and spoon in a little raspberry jam.
• Pinch the edges together again.
• Dust lightly with caster sugar.
• Bake for 10 minutes then reduce heat to 350°F or Mark 4 and bake for a further 5 minutes.
• The buns should be light golden in colour.
• Cool on a wire rack.
• Store in an airtight container at room temperature.

RASPBERRY BUNS

Steps:

• oven on 190c.
• Rub margarine in to the flour to make breadcrumbs.
• mix in sugar.
• crack eggs into a bowl and mix together.
• add the egg to the flour mixture, a little at a time, using a table knife until the mixture forms s stiff dough.
• Turn out on to a clean surface. kneed lightly and make into a roll. Use a little flour if it sticks to the board.
• Divide into rounds equal pieces using a sharp knife.
• Shape into rounds, and place into cake case and into a bun tray.
• Make a well in the centre of each round and add a teaspoon of jam to each round.
• put in oven for 15min antill goldenbrown. When cooked put onto a cooling tray.