These Raspberry Pull-Apart Buns with a luscious Coconut Glaze are more than just a breakfast; they are a work of art, shaped like a beautiful flower, ready to brighten any morning. While they might look intricate, don’t be intimidated – crafting these delightful buns is a wonderfully rewarding experience. They are the perfect, show-stopping treat for special occasions like Mother’s Day, or simply to elevate a weekend brunch. The combination of tangy raspberries and sweet coconut creates an unforgettable flavor profile that will have everyone reaching for another petal!
Bringing Joy to Your Kitchen: A Culinary Adventure
Life in the kitchen is often a delightful whirlwind of creation and, occasionally, minor mishaps. Take, for instance, the simple act of filling a glass of water from a new fridge dispenser. My new appliance, while fantastic, has introduced a new challenge: my tendency to get distracted and overflow cups, resulting in small puddles on the floor. It’s a testament to the constant multitasking many of us juggle in the kitchen – a charming reminder that sometimes, even the simplest tasks require our full attention.
Perhaps it’s my notoriously short attention span, or maybe it’s the allure of those adorable, tiny half-pint mason jars I keep grabbing. They’re undeniably cute, but decidedly impractical for a generous pour! This minor domestic comedy serves as a lighthearted prelude to our baking adventure. When it comes to shaping these magnificent pull-apart buns, definitely opt for a standard-sized glass as a placeholder, not one of those tiny jars. Trust me, it makes the process smoother!
Unveiling the Beauty of Pull-Apart Buns
Don’t let the stunning appearance of these raspberry pull-apart buns intimidate you. While they might look like they require expert pastry skills, the process is surprisingly straightforward and incredibly rewarding. Baking with yeast does require a bit of patience and time, but every moment spent on these buns is an investment in pure delight. The result is a soft, fluffy sweet bread, bursting with flavor, and so aesthetically pleasing it could be the centerpiece of any brunch table.
The concept of using a glass in the center to help shape a star or flower bread isn’t new, but it always guarantees a beautiful outcome. I recall a memorable Christmas morning when my mother-in-law, Kris, attempted a similar star bread. After baking, she placed it on a serving dish and into a turned-off oven to keep warm. Unfortunately, the glass in the center shattered, not only ruining the bread but also spilling onto the Easy Breakfast Casserole with Potatoes and Ham warming on the rack below. A valuable lesson learned about temperature differences and glass!
Despite the potential pitfalls, the reward of these exquisite pull-apart buns is well worth the effort. Once baked to a golden perfection, you’ll create delicate indentations, fill them with a vibrant, coconut-infused raspberry jam, and then drizzle generously with a silky coconut glaze. It’s a truly delightful experience from start to finish, perfect for ushering in the joy of spring!
The Secret Ingredient: Versatile Coconut Creamer
The exceptional coconut glaze, which truly elevates these buns, is made with a surprising hero: So Delicious Coconutmilk Coffee Creamer. While I personally don’t drink coffee, I’ve always known that coffee creamer’s potential extends far beyond its namesake beverage. My early career days, as an administrative assistant, offered a treasure trove of free coffee and hot chocolate. For a recently student on a budget, this meant endless opportunities to experiment. I discovered how adding generous amounts of creamer packets could transform a simple hot chocolate into an incredibly rich and indulgent treat.
For this recipe, the French Vanilla flavor of So Delicious Coconutmilk Coffee Creamer lends an exquisite, subtle coconut and vanilla note to the glaze. It’s so delicious, I could almost drink it straight! You can often find it at major retailers like Target, who frequently offer promotions on So Delicious and Silk creamers. Keep an eye out for deals to make this recipe even sweeter.
These Raspberry Pull-Apart Buns are not just a recipe; they’re an experience. They embody warmth, generosity, and the pure pleasure of baking something beautiful from scratch. They are an especially wonderful way to show appreciation for all the amazing moms out there, making them an ideal Mother’s Day breakfast or brunch item. The vibrant colors and delicate flavors are sure to bring smiles to everyone’s faces.
If you embark on this delightful baking journey, I would absolutely love to see your creations! Share your photos on Instagram using @thefoodcharlatan and the hashtag #TheFoodCharlatan. There’s nothing more rewarding than seeing what you’ve made!
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Discover more deliciousness from the archives:
One year ago: Garlic Roasted Artichokes with Pesto Dipping Sauce
Two years ago: Raspberry Peanut Butter Smoothie
Three years ago: Sriracha Deviled Eggs
Raspberry Pull-Apart Buns with Coconut Glaze
15 mins
19 mins
30 mins
1 hr 4 mins
10
These Raspberry Pull-Apart Buns are shaped like a flower, and have just as many calories! Just kidding, who eats flowers, gross. But it’s a really delicious breakfast option for Mother’s Day! The coconut glaze totally makes it!
Ingredients
- 3 & 1/2 cups flour, spooned and leveled
- 1 tablespoon active dry yeast
- 1/4 cup white sugar
- 1/2 teaspoon kosher salt
- 1 cup milk
- 1/4 cup butter (half stick)
- 2 eggs
For the top:
- 1 egg yolk
- 1 tablespoon water
- 1/2 cup seedless raspberry jam
- 1/8 teaspoon coconut extract
- 1 cup powdered sugar
- 2 tablespoons So Delicious Coconutmilk Coffee Creamer, French Vanilla (or more to taste)
- extra jam, to garnish
Instructions
- In a large bowl or stand mixer, combine 2 cups of flour, yeast, sugar, and salt.
- In a glass measuring cup, add 1 cup milk and 1/4 cup butter. Microwave in 30-second increments, stirring each time, until the milk is warm to the touch (like bathwater, NOT hot) and the butter is somewhat melted and softened. (If your butter melts all the way, it’s probably too hot, and you should wait for it to cool.)*
- Add the warm milk and 2 eggs to the flour and stir together well. At this point, you can switch to the dough hook if you are using a mixer.
- Add 1 and 1/2 cups flour and stir it in (That’s 3 and 1/2 cups total so far). Continue adding flour in half-cup increments until the dough is soft and sticky but workable. If you are using a mixer, you should hear the dough slapping the sides of the bowl.
- Knead the dough either by hand or with the mixer for 7-8 minutes, until the dough is smooth and elastic.
- Spray a large bowl with nonstick spray. Knead the dough into a ball and place in the oiled bowl, turning once to coat the top. Cover with a tea towel and let rise in a warm place for 1 hour or until doubled.
- Punch down the dough and let rest another 10 minutes.
- Roll out the dough on a floured work surface. Shape it into a 12-inch circle.
- Line a large baking sheet with a Silpat or parchment paper.
- Transfer the dough to the lined baking sheet.
- Place a glass in the center of the circle (or some other circular object with about a 3-4 inch diameter). This is only placed here so that you don’t accidentally cut it while you are shaping the dough.
- Cut the dough with a knife, from the rim of the glass to the edge of the dough circle, into quarters. Cut each quarter into 5 narrow wedge-shaped strips. The center of the dough with the glass over it should remain untouched.
- You should now have 20 narrow wedge-shaped strips of dough surrounding the center.
- Pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together. Gently coil to form a rough flower shape. Arrange the round into the middle of the circle, where the drinking glass was. This is going to be the center of the flower.
- Pick up two more adjacent strips, twist 4-5 times and pinch the ends as before; coil into a rough round, and arrange the new petal next to the center rosette. Repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette. Finished bread has 9 petals surrounding the center round, for a total of 10 rounds.
- Use your fingers to make an indentation in the center of each round, where the jelly will go.
- Cover the shaped dough with a tea towel and let rise in a warm place for about 30 minutes or until nearly doubled.
- While the dough is rising, preheat the oven to 375 degrees F.
- In a small bowl, whisk 1 egg yolk with 1 tablespoon water. Just before putting the bread in the oven, brush the egg mixture all over the dough with a pastry brush. You might not need all of it.
- Bake the bread at 375 for about 20 minutes, or until the top is a deep golden brown and the bottom of the bread has started to brown.
- In a small bowl, whisk together the raspberry jam and the coconut extract.
- Let the bread cool until you are able to handle it. Use your fingers or a spoon to make a well in the center of each round. Spoon 1 to 2 teaspoons jam into the center of each round.
- In a medium bowl, whisk together the powdered sugar and coconut creamer until it is thin and pourable. Add more creamer as necessary, but only a little at a time.
- Use a spoon to drizzle the glaze over the bread.
- Serve warm with any remaining glaze and extra jam.
- This bread will keep on the countertop (covered tightly) for 2-3 days.
Notes
*My milk was a little too hot, so I added one of the eggs to the milk mixture, and that helped cool it down.
Nutrition
Serving: 1g | Calories: 350kcal | Carbohydrates: 64g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 66mg | Potassium: 112mg | Fiber: 1g | Sugar: 27g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg
Did you make this? I’d love to see it!
Mention @thefoodcharlatan or tag #thefoodcharlatan!
Source: This recipe was adapted from Allrecipes.com.
More Sweet Bread & Brunch Ideas You’ll Adore
If you’ve fallen in love with these Raspberry Pull-Apart Buns, here are some other fantastic recipes to inspire your next baking project or brunch spread:
Peach Pull-Apart Bread with Caramel Sauce << When summer brings an abundance of fresh, juicy peaches, this recipe is an absolute must-try. The warm caramel sauce takes it over the top!
Raspberry Sweet Rolls with Coconut Cream Cheese Frosting << It’s clear I’m obsessed with the raspberry and coconut combination, and for good reason! This delightful twist on classic sweet rolls is simply irresistible.
Swedish Cinnamon Buns with Cardamom << If you enjoy the art of shaping dough, these aromatic Swedish cinnamon buns offer a fun and delicious challenge, infused with the warm, exotic spice of cardamom.
Explore more fantastic pull-apart bread ideas from my talented friends:
- Chocolate Pull-Apart Bread from Taste and Tell
- Pull Apart Cinnamon Sugar Bread from Melissa’s Southern Style Kitchen
- Apple Cranberry Spice Pull-Apart Loaf from Pint Sized Baker
This post is a sponsored collaboration with Silk and So Delicious Dairy Free Creamers. All opinions and the content expressed are my own.