Lemon Raspberry Buns

lemon raspberry buns
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A summer recipe for fluffy, soft lemon raspberry buns made of yeast dough with a sweet, lemony filling and a lemon cashew glaze. These lemon raspberry buns fit perfectly with coffee/ tea and cake time, breakfast, brunch or  as dessert. vegan | less sugar | plantbased | lactose free | egg-free

lemon raspberry buns

Raspberry picking

If you follow me on Instagram, you’ve probably already known that we were on a raspberry field a few days ago. We picked so many raspberries that I really wanted to make these lemon raspberry buns. And what can I say, they are so soft and fluffy that we just could not get enough of them.

Have you ever picked raspberries on a field? The best part is the nibbling  while picking. When I tasted these super sweet raspberries I knew directly I should prepare lemon raspberry buns. And this recipe came out:

lemon raspberry buns

Ingredients of the  lemon raspberry buns

  • olive oil
  • Vanilla sugar
  • Spelt flour or normal wheat flour
  • raspberries
  • Lemons
  • sparkling water
  • aquafaba
  • coconut oil
  • Raw cane sugar
  • food starch
  • cashews

You find the exact instructions of the lemon raspberry buns in the recipe card below.

lemon raspberry buns

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Lemon Raspberry Buns
 
Author: 
Recipe type: Cake, Breakfast, Dessert, Snack
Cuisine: vegan, less sugar, plantbased, egg free, lactose free
Prep time: 
Cook time: 
Total time: 
A summer recipe for fluffy, soft lemon raspberry buns made of yeast dough with a sweet, lemony filling and a lemon cashew glaze. These lemon raspberry buns fit perfectly with coffee/ tea and cake time, breakfast, brunch or  as dessert. vegan | less sugar | pure vegetable | lactose free | egg-free
Ingredients
dough
  • 7 g active dry yeast
  • ½ cup of lukewarm water
  • 3 tablespoons of olive oil ornut butter
  • ¼ cup vanilla sugar (I made it myself)
  • 4½ cups spelt flour, wheat or gluten-free
  • 1 cup of sparkling water
  • 6 tablespoons of Aquafaba (dripping water of chickpeas), whipped
filling
  • ¼ cup of coconut oil or almond butter
  • ⅛ cup of vanilla sugar
  • 2 cups of raspberries fresh or frozen
  • lemon zest
  • ¾ tsp cornstarch
frosting
  • 40 g cashews, soaking overnight
  • 3 tablespoons water
  • ⅛ cup of coconut cream (the detached part of the coconut milk)
  • ¼ cup of maple syrup
  • ½ teaspoon lemon zest
Instructions
dough
  1. Mix the yeast with the water and let it stand for a couple minutes.
  2. Beat the aquafaba like egg whites until it is white and stiff.
  3. Now pour all ingredients together and knead until a soft, homogeneous, non-sticky dough is formed. Possibly, you have to add some water or some flour. Depending on the type of flour. It is sometimes different.
  4. Now let the dough rice double volume.
frosting
  1. Now prepare the frosting in the meantime. Mix all ingredients in a blender and until a creamy consistency is reached. Put it in the fridge.
Prepare the buns with filling
  1. Roll out the dough and spread the coconut oil or almond butter on it. Sprinkle vanilla sugar over. Stir the raspberries with the lemon and cornstarch.
  2. And spread the raspberries on the dough.
  3. Now roll up the dough on the long side and cut about 1inch thick slices. Place with the swirl up with some space in a baking pan.
  4. Cover and let it rice to its double volume. In the meantime preheat the oven to 350 degrees F.
  5. Put the buns in the oven and bake for about 25 minutes.
  6. They do not need a lot of color, just baked through. So they are nice and soft and fluffy.
  7. Enjoy the lemon raspberry buns with frosting.

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Lemon raspberry buns


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8 comments

  1. Nicole Dawson

    Sounds like a delightful way to use summer berries. .

    Reply

    1. veeatcookbake

      It is and you can use other berries too. Like black berries.

  2. Gemma

    Oh these look perfect for summer Sunday brunch!

    Reply

    1. veeatcookbake

      Yeah it is perfect sunday brunch or snacking during the week.

  3. Kate

    These really look amazing! Making buns is something that has somehow always scared me as it looks so complicated but looking at your recipe, it is now something I will definitely try! Thank you!

    Reply

    1. veeatcookbake

      Kate, can’t wait to see your buns. Actually it isn’t so complicated. If you have any question let me know.

  4. Jen

    Jasmin You’ve got me drooling over here!!! They look delicious – and the fluffiness!! So good. Thanks for sharing this recipe.

    Reply

    1. veeatcookbake

      Jen thank you for the kind words. Enjoy them 🙂

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