Mix the flour with the dried yeast (or prepare a starter if using fresh yeast). Add the remaining ingredients and knead, adding the melted butter towards the end. Knead well until the dough is soft and elastic (it may be slightly sticky). Place the dough in a lightly floured bowl, cover with a tea towel and leave in a warm place to rise until doubled in size (about 1\u00bd hours).<\/p>\n

Ingredients for the raspberry filling:<\/span><\/p>\n

\n
• 1 kg raspberries<\/li>\n
• 1 tablespoon potato starch<\/li>\n<\/ul>\n

  Gently mix the raspberries with the starch.<\/p>\n

  Once the dough has risen, knead briefly again and divide into 14\u201316 portions (about 75 g each). Shape into balls, then flatten each one into a disc. Place a generous amount of raspberry filling in the centre \u2013 as much as you can comfortably seal. Pinch the edges together tightly (like dumplings), making sure there\u2019s no flour at the seam, as this can cause them to open during baking. Place the buns seam-side down on a baking tray lined with parchment, tucking the ends underneath. Brush with beaten egg and sprinkle with crumble topping. Cover loosely and leave to rise again until doubled in size (about 45 minutes or longer).<\/p>\n

  Bake at 180\u00b0C for about 25 minutes. Remove and cool on a wire rack. Dust with icing sugar before serving.<\/p>\n

  Ingredients for the crumble topping:<\/span><\/p>\n

  \n
  • 75 g butter, melted<\/li>\n
  • 135 g plain flour<\/li>\n
  • 75 g sugar<\/li>\n<\/ul>\n

    Rub all the ingredients together with your fingers to form a crumble.<\/p>\n

    Additionally:<\/span><\/p>\n

    \n
    • 1 egg, beaten (for brushing)<\/li>\n
    • Icing sugar, for dusting<\/li>\n<\/ul>\n

      Enjoy!<\/p>\n

      <\/figure>\n

       <\/p>\n

      <\/figure>\n

       <\/p>\n

      <\/figure>\n

       <\/p>\n

      <\/figure>\n","protected":false},"excerpt":{"rendered":"

      Raspberry buns \u2013 soft yeast buns generously filled with fresh raspberries and topped with a buttery crumble. A truly irresistible treat and a sweet rival to classic blueberry buns ;). Made with a rich, fluffy dough enriched with egg yolks and packed with as much as 1 kg <\/p>\n","protected":false},"author":1,"featured_media":13861,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[63,20],"tags":[113,109,129],"duration":[],"tag_group":[],"class_list":["post-13860","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet-buns","category-yeast-cakes","tag-egg-yolks","tag-raspberry","tag-yeast"],"acf":[],"yoast_head":"\n