This easy recipe for Mary Berry’s Raspberry Buns is a delightful treat perfect for any occasion. With their soft, buttery texture and sweet raspberry jam center, these buns are quick to make and use simple ingredients you likely have on hand. Enjoy a delicious bite of homemade goodness!
Ingredients Needed
- 250g / 2 cups Self-raising Flour
- 55g / 4 tbsp Butter or Margarine
- 55g / 1/4 cup Caster Sugar
- 1 Free-range Egg
- 2-3 tbsp Milk
- 4 tsp Raspberry Jam
How To Make Raspberry Buns
- Preheat oven: Preheat your oven to 190°C / 375°F (170°C fan / 340°F fan, or Gas Mark 5) and grease two baking sheets. Set aside.
- Prepare flour mixture: In a large bowl, sift the flour. Add the butter or margarine, then rub together with your fingers until it resembles breadcrumbs.
- Combine wet ingredients: Add the sugar and egg to the mixture. Add milk one spoonful at a time, mixing to create a thick, sticky dough – you may not need all the milk.
- Shape dough balls: Roll a small amount of dough in your hands to form a ball, roughly the size of a ping-pong ball. Place each ball onto the prepared baking sheets, making 12 balls in total.
- Create jam holes: Using a floured finger, poke a hole into the top of each bun, pressing down gently.
- Add jam: Spoon a small amount of raspberry jam into each hole. Adding a little water to the jam first can make this easier.
- Bake and cool: Bake for about 15 minutes or until the buns turn a light golden color. Allow them to cool on the baking sheets briefly, then transfer to a wire rack to cool completely.
Recipe Tips
- Use Cold Butter: Ensure your butter or margarine is cold when rubbing it into the flour. This helps create a lighter, fluffier texture in the buns.
- Don’t Overmix the Dough: Mix the ingredients just until combined. Overmixing can make the buns tough instead of soft and tender.
- Check the Oven Temperature: Use an oven thermometer to make sure your oven is at the right temperature. An accurate temperature ensures even baking.
- Customize the Filling: Feel free to swap raspberry jam for your favorite jam, such as strawberry or apricot, for a different flavor.
- Cool Before Serving: Let the buns cool completely on a wire rack before serving. This helps them set and enhance their flavor.
How To Store Leftovers?
- Refrigerate: First, let the leftover Raspberry Buns cool until they reach room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
- Freeze: To freeze, wrap each bun tightly in plastic wrap and then place them in a freezer bag. They can be frozen for up to 1 month. To serve, thaw the buns at room temperature for about 1 hour before enjoying.
Nutrition Facts
Serving Size: 1 bun
- Calories: 235
- Total Fat: 28g
- Saturated Fat: 14g
- Cholesterol: 122mg
- Sodium: 160mg
- Potassium: 49mg
- Total Carbohydrate: 41g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 7g
Try More Mary Berry Recipes:
- Mary Berry Corned Beef Hash
- Mary Berry Dutch Apple Cake
- Mary Berry Pea And Mint Soup
- Mary Berry Apple And Almond Cake
Mary Berry Raspberry Buns
Description
This easy recipe for Mary Berry’s Raspberry Buns is a delightful treat perfect for any occasion. With their soft, buttery texture and sweet raspberry jam center, these buns are quick to make and use simple ingredients you likely have on hand. Enjoy a delicious bite of homemade goodness!
Ingredients
Instructions
- Preheat oven: Preheat your oven to 190°C / 375°F (170°C fan / 340°F fan, or Gas Mark 5) and grease two baking sheets. Set aside.
- Prepare flour mixture: In a large bowl, sift the flour. Add the butter or margarine, then rub together with your fingers until it resembles breadcrumbs.
- Combine wet ingredients: Add the sugar and egg to the mixture. Add milk one spoonful at a time, mixing to create a thick, sticky dough – you may not need all the milk.
- Shape dough balls: Roll a small amount of dough in your hands to form a ball, roughly the size of a ping-pong ball. Place each ball onto the prepared baking sheets, making 12 balls in total.
- Create jam holes: Using a floured finger, poke a hole into the top of each bun, pressing down gently.
- Add jam: Spoon a small amount of raspberry jam into each hole. Adding a little water to the jam first can make this easier.
- Bake and cool: Bake for about 15 minutes or until the buns turn a light golden color. Allow them to cool on the baking sheets briefly, then transfer to a wire rack to cool completely.
Notes
- Use Cold Butter: Ensure your butter or margarine is cold when rubbing it into the flour. This helps create a lighter, fluffier texture in the buns.
- Don’t Overmix the Dough: Mix the ingredients just until combined. Overmixing can make the buns tough instead of soft and tender.
- Check the Oven Temperature: Use an oven thermometer to make sure your oven is at the right temperature. An accurate temperature ensures even baking.
- Customize the Filling: Feel free to swap raspberry jam for your favorite jam, such as strawberry or apricot, for a different flavor.
- Cool Before Serving: Let the buns cool completely on a wire rack before serving. This helps them set and enhance their flavor.
Mary Berry Raspberry Buns