Ingredients
- For the raspberry buns:
- 1 cup warm water
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 6 tablespoons unsalted butter, melted and cooled
- 3 to 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 2/3 cup raspberry jam
- For the raspberry icing:
- 1 cup powdered sugar
- 2 teaspoons raspberry jam
- 1 to 2 tablespoons water
Instructions
- In a large bowl, whisk together warm water, egg, vanilla, and melted butter.
- Add 2 cups flour, sugar, yeast, and salt. Mix until sticky, then add another cup of flour until a rough dough forms.
- Knead the dough until smooth and elastic, adding flour as needed. Shape into a ball.
- Place the dough back in the bowl, brush with vegetable oil, cover, and let rise until doubled in size (about 1 to 1.5 hours).
- Punch down dough and divide into 8 equal pieces. Roll each into a smooth ball and place on a parchment-lined baking sheet.
- Cover and let rise again until puffy (about 30 to 45 minutes).
- Preheat oven to 375°F (190°C).
- Press an indent into the center of each bun and fill with 1 teaspoon of raspberry jam.
- Bake for 15–20 minutes until golden brown and jam is bubbly.
- Let buns cool slightly.
- For icing, whisk powdered sugar, raspberry jam, and water until smooth. Drizzle over buns and optionally dust with powdered sugar.
Notes
- Best enjoyed the same day they are baked.
- Change filling to strawberry, blueberry, or lemon curd for variation.
- Use fresh yeast and allow proper rising for fluffy texture.
- Freeze un-iced buns and add icing after reheating.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bun
- Calories: 290
- Sugar: 18g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
