Best Heavenly Raspberry Buns Recipes

RASP BUNS

Steps:

• Pre-heat your oven to 190° (or 170°c for a fan assisted oven or Gas Mark 5) and grease a couple of baking sheets. Set aside.
• In a large bowl, sift the flour. Add the butter/margarine and rub together with your fingers until it resembles breadcrumbs.
• Add the sugar and egg to the mixture. Add the milk a spoonful at a time, mixing together to create a thick, sticky dough - you may not need all the milk.
• Roll a small amount of dough in your hands to make a ball, about the size of a ping-pong ball. Place onto your prepared baking sheets and repeat with the rest of the dough, making 12 balls in total.
• Using a floured finger, poke a hole into the top of each bun, gently pressing right down.
• Spoon a small amount of jam into these holes - using a small teaspoon and adding a little water to your jam beforehand will make this step easier.
• Bake in your pre-heated oven for around 15 minutes until they have a nice golden colour.
• Allow to cool a little on the baking sheets before transferring to a wire rack to cool completely.

RASPBERRY HONEY

Steps:

• Combine honey and raspberries in a small saucepan; cook over low heat until just simmering. Remove from heat; let stand 30 minutes. Strain, pressing down on mixture with a spoon (save the solids for smoothies). Refrigerate in an airtight container up to 2 weeks.

HEAVENLY RASPBERRY DESSERT

Steps:

• Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
• Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
• Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
• To remove from pan, center a serving plate over tube pan; invert.

SCOTTISH RASPBERRY BUNS

Steps:

• Set oven to 425°F or Mark 7.
• Grease and flour baking sheets.
• Sift the flour into a bowl and rub in the margarine.
• Add the sugar and the beaten egg with enough milk to make a fairly stiff consistency.
• Divide the mixture into about walnut-size balls and place on baking sheet, allowing space for them to spread slightly during cooking.
• Make a small hole in the centre of each bal1 and spoon in a little raspberry jam.
• Pinch the edges together again.
• Dust lightly with caster sugar.
• Bake for 10 minutes then reduce heat to 350°F or Mark 4 and bake for a further 5 minutes.
• The buns should be light golden in colour.
• Cool on a wire rack.
• Store in an airtight container at room temperature.

RASPBERRY BUNS

Steps:

• oven on 190c.
• Rub margarine in to the flour to make breadcrumbs.
• mix in sugar.
• crack eggs into a bowl and mix together.
• add the egg to the flour mixture, a little at a time, using a table knife until the mixture forms s stiff dough.
• Turn out on to a clean surface. kneed lightly and make into a roll. Use a little flour if it sticks to the board.
• Divide into rounds equal pieces using a sharp knife.
• Shape into rounds, and place into cake case and into a bun tray.
• Make a well in the centre of each round and add a teaspoon of jam to each round.
• put in oven for 15min antill goldenbrown. When cooked put onto a cooling tray.