Raspberry mascarpone buns

Dough:

340g bread flour

170g whole milk

50g sweetened condensed milk

5g instant yeast

6g salt

1 egg + 1 yolk

50g butter (chilled)

Raspberry swirl jam:

150g frozen raspberries

30g sugar

juice and zest of 1 lemon pinch of salt

Mascarpone filling (ingredients should be room temp):

2oz cream cheese

4oz mascarpone

1 egg

1 tsp vanilla

60g sugar

15g AP flour pinch of salt

1. Make the dough the night before. Combine all dough ingredients except for butter and knead until it comes together. Then add the butter a few pieces at a time and knead until a window pane is achieved.

This took me ~ 15mins using a stand mixer on medium speed

2. Shape the dough into a ball, place into a bowl, cover, and let rise for 30mins-1hr or until it's slightly grown in size. Then place the dough into the fridge overnight for a long slow rise

3. The next day, start by making the raspberry jam.

Add all ingredients to a small pot and simmer over medium heat for 5-8mins or until it thickens slightly. I like to crush all the berries in this step. Remove from heat and strain over a bowl to remove the seeds. Set aside and let it cool to room temp (it will continue to thicken)

4. Divide the dough into 8 equal sections and shape them into balls.Cover and let rest for 20mins. Next, doing one at a time, roll out the dough ball to be slightly bigger than 4" in diameter (the size of the ring mold), and cut a circle out using the ring mold.

Take the exterior piece and shape it into a long rope, twist, and pinch the ends together. Place this on top of the circle you just cut out and put the ring mold on the outside.

5. Cover and let rise for ~ 1hr or until poofy.

Meanwhile make the mascarpone filling by whisking together the liquids first, then add the flour and mix until no lumps remain.

6. Preheat the oven to 350F, brush the tops with egg wash, and fill each bun as shown in the reel. Bake for

12-16mins until golden brown.