Irresistible Raspberry Streusel Buns
There’s nothing better than soft, buttery buns filled with tart raspberries and topped with a crunchy streusel. One bite and it’s impossible to stop – perfect for breakfast, an afternoon treat, or just with a cup of coffee.
Ingredients
For the dough:
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500 g spelt flour (type 650)-purchase here
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80 g cane sugar
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a pinch of salt
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40 g fresh yeast
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250 ml warm goat milk
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1 egg
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80 g butter (melted and slightly cooled)
Additionally:
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1 egg (beaten, for brushing the buns)
Filling:
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raspberries (fresh or frozen)
Streusel:
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80 g flour
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50 g sugar
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50 g cold butter
Instructions
1. Prepare the starter
Pour warm milk (not hot) into a bowl. Add crumbled yeast, 1 tablespoon of sugar from the measured amount, and 2 tablespoons of flour. Stir and let sit for 10–15 minutes until it starts to foam.
2. Make the dough
In a large bowl, mix the flour, sugar, and salt. Add the prepared starter and the egg, then mix. Add the melted butter and knead the dough for about 8–10 minutes until smooth and elastic. Cover the bowl with a cloth and let rise in a warm place for about 1 hour, until doubled in size.
3. Prepare the streusel
In a bowl, combine flour and sugar. Add cold butter cut into cubes and rub with your fingers until crumbly.
4. Shape the buns
Punch down the risen dough and divide into 10 portions. Shape each into a ball and place on a baking sheet lined with parchment. Flatten the center slightly (e.g., with the bottom of a glass). Brush the edges with the beaten egg, add raspberries in the center, and sprinkle generously with streusel.
If using frozen raspberries, do not thaw them first.
5. Bake
Let the buns rest for another 15–20 minutes to rise slightly. Bake in a preheated oven at 200°C (390°F) for 15–20 minutes until golden brown.
Best enjoyed slightly warm, though they stay soft and fluffy even the next day – if any are left!