Raspberry Cream Buns

With raspberry & tarragon jam & orange mascarpone

Hello! I’ve been on holiday in the USA, I’ll actually be back from holiday when this recipe goes out but I’m expecting to be extremely jet lagged so this recipe is coming to you from the past!

When I made and photographed these buns I was so proud of them and desperate to post them right away, they were so pretty and delicious but I managed to have a bit of self restraint (for once) and stuck to my schedule because I really wanted to made sure I was still posting great content even when I’m away.

I’ve been working on my perfect sweet bread dough for ages, for these I wanted something in between brioche and milk bread. To get my perfect texture I messed around with my milk dough recipe, adding more and more fat, in the end I found the easiest way to do this was to replace the milk with cream. It gives you the fluffy lightness of a milk bread with the rich butteriness of brioche, paired with zingy jam and smooth whipped cream it’s perfection!

I am obsessed with the aniseed-y flavour of tarragon but if that isn’t for you raspberries are great paired with loads of herbs, thyme, verbina and bay leaves (don’t chop and use 2 bay leaves for this recipe) are all excellent.

Just to warn you, this recipe is a two day process, I’ve tried making them in one day and while it is possible, the dough is very difficult to shape and you’ll end up with all sorts of wonky buns. Make the jam and the dough on day one and then on day 2 you’ll just have to bake and assemble!

Let’s make ‘em…