Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 cups fresh raspberries
- 1/4 cup sugar (for filling)
- 2 tablespoons cornstarch
Instructions
- In a large bowl, mix flour, yeast, sugar, and salt.
- Heat milk and butter until warm, then add to dry ingredients.
- Beat in the eggs and mix until a soft dough forms.
- Knead on a floured surface for 8-10 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
- In a bowl, toss raspberries with 1/4 cup sugar and cornstarch.
- After rising, punch down the dough, roll it out to 1/2 inch thick.
- Spread softened butter on dough and sprinkle raspberry mixture evenly.
- Roll dough into a log and slice into 12 buns.
- Place buns in a greased baking dish and let rise for another 30 minutes.
- Preheat oven to 375°F (190°C) and bake for 25-30 minutes.
- Allow to cool slightly before serving, dusted with powdered sugar if desired.
Notes
For the best flavor, always use fresh ingredients. Avoid overbaking for soft, slightly gooey buns.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian