Raspberry heart buns recipe with video

Recipe for sweet raspberry yeast buns with raspberry filling and pink icing.

5 z 3 ocen

Prep Time 30

Cook Time 15

Total Time 2 45

Course Desserts

Kuchnia American cuisine, Polish cuisine

Servings 9 pieces

Calories 224 kcal

Crumble the yeast and mix with sugar and lukewarm milk, cover with a cloth and set aside in a warm place for about 20 minutes.
15 g yeast, 100 ml milk, 1 teaspoon sugar
In a large bowl, place flour, sugar, oil, and syrup. Add the egg and the yeast starter - knead a smooth dough (I also added a little pink color to make the dough color more intense).
300 g wheat flour - all-purpose, 50 g sugar, 1 egg, 30 ml raspberry syrup, 30 ml oil
Cover the bowl with the kneaded dough and set aside in a warm place for about an hour - to rise.

Transfer the raspberries to a saucepan, add sugar and a little water - boil until the fruit breaks down.
approx 150 g raspberries, 1-2 tablespoons sugar
Mix the potato starch with a small amount of water and add to the boiling raspberries, stir vigorously until the fruit thickens (like a fruit jelly). Set aside to cool.
1.5 teaspoons potato starch

Take the risen dough out onto a floured surface and lightly knead.
Roll out the dough into a thin flatbread about 0.5 cm thick.
Spread raspberries over the top of the dough.
Roll up the dough from the longer side, rolling only halfway.
Roll up the dough from the other side.
Both dough rolls should meet each other.
Using a thread or a sharp knife, divide the dough into pieces about 2-3 cm wide (I got 9 buns) - it might get a bit messy.
Arrange the buns so they stand upright - pull out the bottom of the hearts and shape the buns into hearts.
Cover the baking dish with the buns with cling film and leave for about 30 minutes to puff up.
Preheat the oven to 180 degrees Celsius (top/bottom heat mode) and put the buns in to bake. Bake them for about 15 minutes (if baking in a mold, extend the time to 20 minutes).
After baking, cool the buns before pouring icing over them.
To make the icing, sift the powdered sugar into a bowl and gradually pour in raspberry syrup, mixing thoroughly.
approx 50-75 g powdered sugar, raspberry syrup