Raspberry Yeast Buns: A sweet treat with a delicious vanilla and raspberry filling

Indulge in the soft, chewy texture of these Raspberry Yeast Rolls, each lovingly filled with creamy vanilla pudding and a vibrant raspberry blend. This delicious pastry combines the lightness of yeast dough with the fresh and tangy flavor of raspberry, creating a perfect treat at any time of the day.

Why you'll love it:

• Soft yeast dough: The dough is soft, airy and infused with a hint of vanilla, providing a perfect backdrop for the fruity filling.
• Rich filling: The combination of vanilla pudding and raspberries provides a delicious contrast of creamy and tangy flavors.
• Versatile treat: Perfect for breakfast, as a snack or served at tea time, these dinner rolls are versatile and universally appealing.

Perfect occasion: These raspberry yeast buns are ideal for special occasions like Mother's Day brunch, weekend breakfasts with family or simply as a delicious snack at afternoon teas. They are sure to impress guests with their homemade charm and delicious taste.

Decorating Tips:

• Sprinkle with powdered sugar: Just before serving, lightly dust the buns with powdered sugar for a sweet, decorative touch.
• Serve hot : For an even more indulgent experience, serve these rolls warm, allowing the raspberry filling to become slightly gooey.

Ingredients:

• For the yeast dough:
  • 250-300 g cake flour
  • 125 ml of warmed milk
  • 60 g of sugar
  • 7 g of dry yeast
  • 60 g melted and cooled butter
  • 1 egg
  • A few drops of vanilla extract
• For the filling:
  • 250 g raspberries (frozen here)
  • 1 sachet of sugar-free vanilla pudding mix
  • 2 tablespoons of powdered sugar

Directions:

1. Prepare the dough:
   • Mix a teaspoon of sugar, a little flour and yeast into the lukewarm milk. Let it sit covered for about 5 minutes until foamy.
   • Mix flour, remaining sugar, egg and vanilla extract in a bowl. Gradually add the foamy yeast mixture and knead. Add the melted butter last. If the dough is sticky, add a little flour.
   • Let the dough rise in a warm place for about 40 minutes.
2. Make the filling:
   • Heat the raspberries over low heat until they release their juice. Mix the berries and their juice.
   • Take a small amount of the raspberry mixture and mix it with the vanilla pudding powder until dissolved.
   • Bring the remaining raspberry mixture with the caster sugar to the boil, then add the dissolved pudding mixture. Stir until the filling thickens, then remove from the heat. Cover with plastic wrap and let cool.

3. Assemble and bake:
   • Divide the risen dough into portions and roll each into a flat square.
   • Place a generous amount of filling in the center of each square, fold the dough over the filling and pinch to seal.
   • Bake in a preheated oven at 170°C (338°F) for about 20-25 minutes or until golden brown.

Enjoy these heavenly raspberry yeast rolls, where the sweetness of vanilla and the tang of raspberry come together in a delicious pastry that is both comforting and elegant!