Go Back
Rose Buns recipe photo

Fresh Blackberry Rose Buns

Catherine Olson
Rose Buns are the most beautiful recipe you'll ever make with fresh blackberries!
Prep Time 6 hrs
Cook Time 25 mins
Course Side Dish
Cuisine French
Servings 18 Roses

Ingredients
  

Blackberry Rose Buns

  • ½ cup lukewarm water
  • 4 tablespoons dry active yeast
  • 1 cup hot water
  • 1 cup ice
  • 1 tablespoon salt
  • 4 eggs
  • 1 cup sugar
  • 1 cup butter
  • 6-7 cups flour

Blackberry Rose Bun Filling

  • 1 cube butter room temperature
  • 1 cup sugar
  • 8 oz whole blackberries

Instructions
 

Blackberry Rose Buns

  • Proof the yeast in water
  • Set aside until bubbly
  • Heat 1 cup of hot water with butter, sugar and salt
  • When butter is melted, remove from heat
  • Add 1 cup of ice
  • When mixture has reached room temperature add to a stand mixer fitted with a dough hook
  • Add 2 cups of flour and turn on low to knead
  • Add yeast mixture and 1 cup of flour
  • Add eggs and knead until well combined
  • Add flour 1 cup at a time until dough is combined and pulls away from the sides of the bowl, but does not form into a ball
  • You may not need all the flour
  • Transfer to a large well buttered bowl and leave to rise in a warm room covered (I use my garage) until doubled
  • Grease your pans with either spray oil, or using a pastry brush paint the cavity of your rose pan with butter
  • Deflate dough and separate into thirds
  • Flatten dough into a large rectangle and spread blackberry rose bun filling mixture on top of the dough
  • Roll out from the top down and seal the ends, just like you would with cinnamon rolls
  • Cut 6 equal sized pieces and depress into rose pan making sure to fill in the creases
  • Leave to rise for 2 hours
  • Bake at Fahrenheit 350° for 20-25 minutes until just golden on the edges
  • Immediately remove from pan, invert onto serving dish and serve warm

Blackberry Rose Bun Filling

  • Mix together until berries are incorporated, and sugar dissolved
Keyword Rose Buns