Raspberry and Vanilla Overnight Buns (from scratch)

These delightfully soft and fragrant raspberry and vanilla buns are slowly proofed in the fridge overnight, then they are popped in the oven the following morning. Perfect for any lazy weekend.

Course: bread, Breakfast

Servings: 12 small buns

Ingredients

Dough:

200-250g (1⅔ - 2 cups) bread flour (see note 1)
7g (2¼ tsp) yeast (see note 2)
½ tsp salt
180ml (¾ cup) milk
2 tbs sugar
1 teaspoon vanilla extract

Filling:

50g (¼ cup) sugar
1 tsp vanilla extract
30g (2 tbs) butter (melted)
handful of raspberries

Drizzle:

70g (⅔ cup) icing / confectioners' / powdered sugar
1½ tsp vanilla extract
1-2 tbs water

Instructions

Filling:

Heat the butter until just melted (no need to cook it).
Add the vanilla and sugar and stir to combine. Set to one side.

Dough (see note 3):

Grease a baking tray or tin (I used a 26cm round bundt but it doesn't matter what you use).
In a large bowl, combine 200g (1⅔ cup) of the flour with the yeast and salt.
Pour in the milk and vanilla, and quickly stir to combine.
Continue to add flour a little at a time, just until the dough pulls together (it should still be a little tacky to the touch).
Pour the dough out onto a well floured surface and knead until it is nice and smooth.
Roll the dough out until you have made a fairly large rectangle/square shape (don't worry about it being exact), with the shorter end facing you.
Cover the top of the dough with the filling keeping an inch free all the way around.
Sprinkle with the raspberries and very carefully start to roll up the dough from the side nearest to you. When you've finished, keep the seam side face down.
Cut the roll into equal sized pieces (see note 4). and place them quite close to each other in your chosen baking tin.
Cover with cling-film and pop in the fridge overnight.
The following morning, remove the buns from the fridge and allow them to come back up to room temperature (this usually takes around an hour).
Pre-heat the oven to 200°C (400°F).
When ready, bake the buns for around 17-20 minutes, just until they are a nice golden colour.
Remove from the oven and let them cool a little.

Drizzle:

Mix the icing sugar and vanilla sugar together and add just enough water to form a fairly thick paste.
Pour or drizzle over the buns (either in the pan or individually as I did) and enjoy while they are still warm.

Notes

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.

This is an old recipe and has only been made with bread flour. I have not made this particular recipe using spelt flour (or all-purpose flour). However, I rarely use bread flour these days and usually do a straight swap for spelt flour. I see no reason why you couldn't do the same here.
In Sweden we have something called dried yeast. It is used both in warm liquid to proof and also added directly to flour. I am aware that the US has two options for dried yeast, and I believe instant yeast is the most similar for the purpose of making this particular bread.
I no longer make my dough by hand. I use either a bread machine or stand mixer. Both of these methods can be used to make the dough.
I made 14 small buns. You can make them larger, but if so, you may need to bake them for a little longer.