Cardamom Raspberry Rose Buns

Inspired by Del’s Cooking Twist

The moment I saw these pretty buns from Del’s Cooking Twist, I wanted to make them. I love playing with bread dough, filling it with things, twisting and turning and shaping and molding … then letting it rise up and bake and seeing the beautiful shapes it becomes. These buns are really quite simple to make and yet, they look so pretty. They remind me of roses and summertime, when the raspberries ripen and we go out to pick them and come inside with our treasures. When the roses are blooming and they smell so good.

No, these buns don’t have any roses in them. But if it were summertime and my roses were blooming, I just might find a way to work some roses into the buns somehow. I am also tempted to try them with raspberries and cream cheese as a filling. Wouldn’t that be loverly?

Oh, speaking of cream cheese, try spreading some Mango Ginger Montrachet (or a bit of good blue cheese) on these buns … my friend tells me they are marvelous together!

The one thing that told me these buns were really good … my teenage daughter refrained from trying them all weekend, even though I offered them to her several times. I gave many of them away and kept about 8 for us. Well, Monday she came home from school and there were four BIG buns left … she ate them ALL. Yeah, okay, she was probably hungry after school, but these buns were HUGE! To eat four in one sitting was quite a feat for a young girl.

Cardamom Raspberry Rose Buns

• Prep Time: 45 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 45 minutes
• Yield: About 18 buns 1x

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Ingredients

Scale 1x2x3x

• 3 T. butter, melted
• 1 1/4 c. lowfat milk
• 1 egg
• 1/2 teaspoon salt
• 1 Tablespoon yeast (or one package active dry yeast)
• 1/3 – 1/2 cup sugar
• 3/4 t. ground cardamom
• 3 cups bread flour
• 1 cup whole wheat flour

For the filling:

• About 1/2 cup raspberry jam (whatever kind you like)
• 1 cup or so of frozen raspberries (you can use fresh if you prefer, but you’ll need more), thawed
• a sprinkle of cardamom
• a sprinkle of cinnamon sugar

For the glaze:

• 1/4 cup raspberry juice (from the thawing berries)
• 1/2 cup powdered sugar
• a little squeeze of lemon or kumquat

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Instructions

1. Melt the butter, then stir in a bit of the cold milk to cool it down. Let it cool a while to make sure it’s cooled completely. Put it in the bread machine along with the rest of the ingredients and turn it onto the “dough” setting.
2. Thaw the raspberries. Typically there will be some juice from the thawing berries … drain that juice off into a separate bowl for making a pretty red glaze for the top.
3. When the dough is ready, dump it out onto a clean flat floured surface. Roll the dough out into as flat and thin of a rectangle as you can manage. If it doesn’t want to cooperate and keeps pulling back into itself, roll it out as best you can, cover it and let it rest for 5 minutes and try again. If it’s still stubborn, repeat. Each time, the dough will “soften” and let you push it a little further.
4. Once you’ve got the dough into a nice big rectangle, decide whether you want to go vertical or horizontal and make an imaginary line down the center. Spread some jam on everything below that line, then top with raspberries.
5. Fold the other side of the dough over the top of the gooey raspberry side, then use a knife to make long thin strips of dough with raspberry goo in the middle. Each strip should be about 3/4 inch wide and several inches long.
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7. Take a strip of dough and twist it, like this:
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9. Then roll it into a round shape, tucking the ends underneath the bun, like so. The buns are quite forgiving if you don’t get everything perfectly “tucked”.
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11. Spray a couple large baking sheets with cooking spray and set the bun on the sheet. Repeat to make the rest of the strips into buns. Set in a warm place and let rise for 30 mins to 1 hour, until the buns look nice and puffy.
12. Bake at 350 for about 15 – 20 minutes or until browned on top and the buns look “done”.
13. In a small bowl, mix the glaze ingredients together till well mixed and drizzle the glaze over the top of the buns.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Treasure Box Tuesday, Wonderfully Creative Wednesday, What to Do Weekends, Weekend Potluck, Sweet & Savoury Sunday, Real Food Friday, Munching Monday, Foodie Friends Friday Berry Party, Keep Calm & Cook On Valentine’s Day and Hearth & Soul Bloghop.