"Delectable Delights: Indulge in the Irresistible Raspberry Cream Cheese Buns!"

Buns:

4 cups all-purpose flour

½ cup sugar

1 stick room temp butter

2 large eggs

1 cup whole milk

1 tbsp instant yeast

½ tsp salt

1 tsp nutmeg

1 cup of your favorite berry preserve (recipe below)

2 tsp vanilla extract

Cream Cheese Filling:

8oz (1 block) of cream cheese

½ cup sugar

1 egg

2 tsp vanilla extract

1/8 tsp salt

1 tbsp lemon zest

Raspberry preserve:

3 cups frozen or fresh raspberries

1 cup sugar

Juice of half a lemon

Egg Wash:

1 large egg

1 tbsp milk

Directions:

· Start by combining your dry ingredients (flour, sugar, yeast, salt, and nutmeg) in a large bowl.

· Place your bowl in your stand mixer with a dough hook attachment and begin mixing. Add in your room-temp eggs one at a time, then slowly add in your warm milk. *make sure your milk is warmed between 110-115 degrees. Too hot and it will kill your yeast, too cold and your yeast won’t activate

· Add in your vanilla and allow to mix for 3 minutes

· Once a rough dough is formed, add in your stick of softened butter 1 tablespoon at a time until incorporated. Allow to mix for another 10 minutes or until stretchy and smooth. You’ll know your dough is ready when it passes the “window test” meaning you can stretch it without it tearing.

· Grease a large bowl and place your dough inside. Cover it with plastic wrap and a towel and place in a warm place to rise for 2 hours or until doubled in size

· Punch the air out of your dough and gently knead into a rough ball then divide into 12 equal pieces (this recipe will yield 12 buns 85g each)

· Place on a baking pan, cover, and allow to rise for another 30 minutes

· Brush your buns with egg wash. Use the bottom of a small glass or a ¼ measuring cup to make a small indent in the middle of each of your dough balls.

· Fill the center of each dough ball with your cream cheese mixture and raspberry preserves

· Bake at 350 for 20-21 minutes

Raspberry Preserves:

· Combine raspberries, sugar, and lemon juice in a medium saucepan over low heat. Simmer, mixing often, for 20 min. Allow to cool before spreading on your unbaked buns.