Raspberry Cream Cheese Buns
Source of Recipe
More from Magnolia
Recipe Introduction
These buns have been our most popular breakfast item at the bakery since the first day we opened our doors. The flavors of the cream cheese and the preserves work really well together
List of Ingredients
Makes 9 buns
BUN:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 pound (one 8-ounce package) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1/4 cup milk
1/2 teaspoon vanilla extract
TOPPING:
1/2 cup raspberry preserves
Garnish
Confectioners’ sugar
Recipe
Preheat oven to 350°F degrees.
Grease and lightly flour 9 large muffin cups (THE LARGE, NOT THE REGULAR SIZED MUFINS).
In a small bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese, butter, and sugar until smooth, about 3 minutes. Add the eggs and beat well. Add the dry ingredients in two parts, alternating with the milk and vanilla. Spoon the batter into the muffin cups, filling them about two-thirds full. Drop 3 small dollops (about a teaspoonful each) of raspberry preserves onto the top of each bun and, using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern. Bake for 25–30 minutes, or until a cake tester inserted in the center of the bun comes out clean.
Allow the buns to cool for about 30 minutes before sprinkling with confectioners’ sugar and serving.
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