Edd Kimber’s Raspberry And Rose Cheesecake Buns

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start with a brioche dough base.

Step 2

Line the base of the baking tin with parchment paper.

Step 3

Roll out the chilled dough on a lightly floured work surface into a 40 x 50cm (16 x 20in) rectangle. Beat together the butter and cream cheese for the filling and spread over the dough, then spread the jam evenly over the top.

Step 4

Tightly roll up the dough (starting from a long edge) into a long sausage, then cut into 12 equal-sized slices (using unflavoured dental floss will make the cleanest cuts) and place, cut-side up, in the prepared tin.

Step 5

Cover with clingfilm and leave to prove in a warm place for 45 minutes–1 hour or until the rolls are touching each other and feel puffy to the touch.

Step 6

Preheat the oven to 190°C (375°F), Gas Mark 5.

Step 7

Bake the buns for 30–35 minutes, or until golden brown. Set aside while you make the glaze.

Step 8

Place the butter, lemon juice, vanilla and salt in a small saucepan over a medium heat and stir together until everything has melted and just starts to bubble. Remove from the heat and stir in the icing sugar and rose water until smooth.

Step 9

While the buns are still warm, brush the glaze all over them. Finish with a sprinkling of rose petals and chopped pistachios. Remove from the tin and serve warm or cold.

Step 10

Store in a sealed container for 2–3 days.