Raspberry heart buns

Recipe for raspberry heart buns: perfect yeast buns for Valentine’s Day

The recipe for raspberry yeast buns in the shape of a heart is a unique proposition for Valentine’s Day. These delicious yeast buns, filled with aromatic raspberry filling, are not only tasty but also exceptionally charming. Their delicate taste and consistency make them an excellent choice for a romantic breakfast or afternoon tea with a loved one. Additionally, their heart shape gives them a unique charm, perfectly fitting the Valentine’s theme. You must try them!

What are raspberry heart buns?

My sweet heart-shaped yeast buns today are an idea for the upcoming Valentine’s Day, although you can also bake them without any special occasion. I think heart-shaped sweets will appeal to everyone regardless of the holiday. I was inspired here by the heart trend on Pinterest, where such buns are very popular.

Yeast hearts: why bake them?

Why bake these raspberry yeast buns? Firstly, because they look incredibly charming and will surely bring a smile to your loved one’s face. Secondly, because they are simple to make. And thirdly – because they are delicious! These buns not only have a raspberry filling, but the dough itself is slightly raspberry-flavored and they are covered with raspberry icing. Raspberry yeast buns smell wonderful while baking and taste and look fantastic.

Ingredients needed to prepare raspberry buns

To bake these raspberry yeast buns, you only need a few basic ingredients – easily available in any store. Below I provide a condensed list of products I used and possible substitutes.

• yeast – I used 15g of fresh yeast here, you can also use instant yeast (dried), then a 7g packet will be enough
• milk – I used 1.5% milk, you can use milk with a different fat content or also plant-based milk
• wheat flour – the best will be flour for yeast baking, i.e., type 550, but if you don’t have it, type 500 or even 450 flour will also be good
• raspberry syrup – I used ready-made raspberry flavored syrup here, you can use homemade raspberry juice. I used the syrup both for the yeast dough itself and for preparing the pink raspberry icing to drizzle over the raspberry buns after baking.
• raspberries – for the filling, you can use both fresh and frozen fruits – if you have frozen raspberries, you don’t need to thaw them beforehand. For this amount of dough, about 150g of raspberries will be perfectly sufficient, and if you have a little less, that’s also fine – you can then add less sugar and a little less potato flour (potato starch) to the filling.

How to make raspberry yeast buns – tips

These are yeast buns, so you need to prepare yeast dough. These doughs like warmth and no drafts. Therefore, if your kitchen is cool, you can put both the yeast starter and the dough to rise in the oven. I place the kneaded yeast dough in an oven preheated to 30 degrees Celsius and leave it there for about an hour. During this time, the dough always rises wonderfully and becomes fluffy. I briefly knead the risen dough again on a floured surface – if the dough is too sticky, sprinkle a little flour on top as well – but don’t add too much, so that the buns don’t become hard later.

Forming a heart: how to give the buns a heart shape?

Giving the buns a heart shape is not difficult and you will surely manage it. You need to roll out the dough thinly here. The next stage is rolling the dough. Mark where the approximate center line of the dough runs (along the longer edge) and roll the dough from one side towards this center. Then roll the dough from the other side so that two touching rolls are formed (see the photos in the recipe to see how it looks, or watch my short preparation video). Once you have the dough rolled into these two rolls, you cut them into slices. Arrange each slice in a mold, or on baking paper so that they stand upright and the cross-section is visible. You can now gently adjust the rolled dough to make it look nicer. Then, holding the rolls with one hand, gently pull the dough from the bottom to get a heart shape. That’s it! Below you can watch my short video on preparing heart buns. See how to roll the dough to look like a heart.

Baking buns: how long and at what temperature to bake yeast buns?

I baked my raspberry buns without a mold – I arranged them at intervals on a large baking sheet lined with baking paper. I baked them in an oven preheated to 180 degrees Celsius in top/bottom heat mode. The raspberry yeast buns baked for about 15 minutes – until they were nicely browned. You can also bake the buns in a mold – grease it with butter and sprinkle with flour. Arrange the buns with slight gaps so they have room to rise. Bake the buns in the mold for about 20-25 minutes and let them cool after baking. Then drizzle them with raspberry icing. You can also sprinkle them with sugar hearts if you have any.

What raspberry filling to use in the bun recipe?

If you don’t feel like making raspberry fruit jelly, or don’t have time for it, you can use raspberry preserve. As a last resort, it can also be raspberry jam – but homemade will be better. Store-bought raspberry jams have a lot of gelling agents and melt and leak significantly when heated.

Can raspberries be replaced with other fruits?

If you don’t like raspberries, or don’t have them and can’t buy them, you can of course use other fruits. For Valentine’s Day, red fruits work best – such as strawberries or red currants. But they can also be forest fruits or blueberries. If you have fruit syrups or fruit juices in other flavors, you can also use them.

I hope these raspberry heart buns tempt you and you bake them for your loved ones. If so, I would be delighted if you share your thoughts in the comments. Also try my other Valentine’s Day recipes.

Recommended recipes for yeast buns

If you love yeast buns as much as I do, you must try my other recipes. There are many of them on the blog, so you will surely find the perfect recipe for yourself. Here I recommend, among others, these three recipes: