These Raspberry Breakfast Buns were a Grand Prize Recipe Contest Winner! The recipe was a “sweet” entry in our March Recipe Madness Contest, created and submitted by Pam Correll. To qualify, she used 8 ingredients or less, including Coconut Milk Beverage by So Delicious Dairy Free.
These raspberry breakfast buns are like a cross between traditional rolls and thumbprint cookies. You can mix up the jam for different bun flavors.
For more details about the recipe contest, see this post: https://www.godairyfree.org/news/march-recipe-madness-contest
Special Diet Notes & Options: Raspberry Breakfast Buns
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
For egg-free and vegan raspberry breakfast buns, your favorite powdered egg replacer can be a good option, but we also like mashed fruit or veggies in yeast buns. 3 to 4 tablespoons of applesauce, mashed banana, or pumpkin typically works in place of the egg in yeast bun recipes without notably influencing the flavor.
Editor’s Note: This recipe was created by entrant Pam Correll, but we have included it in “Sarah’s Recipes” since Sarah of Go Dairy Free has tested it in her kitchen and highly recommends it. Sarah says, “We love these buns and wouldn’t make a single change to the recipe. The dough is really soft and the proportion of raspberry and glaze to bread is perfect. They’re a nice size and all four of our kids ate several—even the picky one.”
- 1 cup So Delicious Dairy Free Original Coconut Milk Beverage (warmed to 115° F)
- 1 .25-ounce package active dry yeast
- ⅓ cup oil
- ¼ cup sugar
- 1 egg, beaten (see note in post above for egg-free suggestions)
- ½ teaspoon salt
- 3½ to 4 cups all-purpose flour
- 1½ cups raspberry preserves
- 1 cup powdered sugar
- 2 tablespoons So Delicious Dairy Free Original Coconut Milk Beverage
- In a large bowl, whisk together warm coconut milk beverage, yeast, oil, sugar, egg, and salt. Stir in 3 cups of flour to make a soft dough.
- Turn dough onto a floured surface, adding more flour as needed. Knead until smooth, elastic, and no longer sticky.
- Invert the bowl over the dough and let rest 1 hour.
- Shape dough into 24 balls. Place on 2 greased cookie sheets. Flatten each ball to a 2” circle. Using your fingers, stretch the dough to make an indentation into each ball. Brush the tops with oil. Cover. Let rise for 30 minutes.
- Make indentation in dough again. Fill each indentation with approximately 1 tablespoon raspberry preserves.
- Bake in preheated 400° F. oven for 10-15 minutes.
- Transfer buns onto cooling racks. Cool 10 minutes.
- Drizzle glaze on top.
3 Comments
I agree! These are best right out of the oven, but are also OK the next morning. IF we have leftovers, I pop one in the microwave for 10 seconds to freshen it up a bit.
Can I make the raspberry breakfast buns in advance? Up to how many days?
Hi Mary, I checked with Sarah, who tested the recipe for us, and she said, “I think you could make these the night before (except for the glaze) and serve them in the morning. I wouldn’t wait much longer than that as the bread will begin to get stale. You could also try making the dough ahead and refrigerating it.”