Lemon Raspberry Buns with Lemon Basil Glaze
Soft Japanese milk bread buns filled with a jammy raspberry lemon curd and finished with a lemon basil glaze that
turns pale green when the basil is blended into the lemon juice. The milk bread base is built on a tangzhong — the
secret to an extraordinarily soft pillowy crumb that stays fresh for days. The filling is sharp and jammy.
The glaze is
floral and bright. The basil in the glaze is the surprise that makes people ask what that note is. Together they are one of the best things you will ever pull out of your oven.
Why You Will Love These
The lemon basil glaze — Basil blended into the lemon juice turns the glaze pale green and adds a floral aromatic note that makes every bite more interesting. It sounds unexpected. It tastes exactly right.
The jammy raspberry lemon filling — Frozen raspberries cooked down with lemon juice and zest and thickened with cornstarch. Jammy, tart and bright. The cornstarch is essential — it keeps the filling thick enough to stay in a distinct pocket rather than flooding the crumb.
Japanese milk bread base with tangzhong — The tangzhong is a cooked flour and milk paste that takes 4 minutes to make and produces a crumb that is noticeably softer and stays fresh significantly longer than a standard enriched dough. This is why Japanese milk bread is famous.
Why milk bread over brioche — The milk bread base has a cleaner slightly milky sweetness that lets the
raspberry and lemon be the star. Full brioche is so rich and buttery it competes with the filling. Milk bread steps back and lets the flavours do their job.
Warm heavy cream before baking — Three tablespoons of warm heavy cream poured over the proofed buns right before the oven. The step that gives you soft pillowy sticky golden edges.
Make ahead friendly — Make the filling the night before. Shape the buns the night before. Wake up and bake.
Ingredients You Need
Frozen raspberries for the filling: Frozen raspberries break down more evenly into a smooth jam when cooked. Do not use fresh — they can be too watery. Cook them straight from frozen.
Cornstarch in the filling: The most important ingredient in the filling. Without it the filling is too wet and floods into the crumb during baking making the center dense and soggy. With it the filling stays in a distinct jammy pocket.
Tangzhong: Cooked flour and milk paste. 4 minutes on the stove. The secret to the soft pillowy texture. Do not skip it.
Fresh basil for the glaze: Sweet basil only — not Thai basil or any other variety. Blend the basil directly into the lemon juice before adding to the sugar. This releases the essential oils and gives you that floral basil note in every bite of glaze.
Heavy cream: Just 3–4 tablespoons poured over the shaped proofed buns right before baking. Creates soft pillowy sticky golden edges.
Tips for Perfect Buns Every Time
• Make the raspberry lemon filling ahead and refrigerate until completely cold — warm filling makes rolling impossible.
• The cornstarch in the filling is non-negotiable — it is what keeps the filling inside the bun during baking.
• Let the dough rest for 5 minutes after initial mixing before kneading — the tangzhong needs time to hydrate the flour.
• The dough will be sticky — this is correct. The tangzhong makes it sticky. Do not add flour.
• Work with the dough cold — cold dough is significantly easier to roll and fill cleanly than room temperature dough.
• The lemon basil glaze must be made fresh — do not make it ahead as the basil will discolour.
• Blend the basil into the lemon juice rather than just scattering chopped basil — releasing the essential oils into the liquid gives you significantly more flavour.
Order of Operations
Make the filling the night before — it must be completely cold. The tangzhong can also be made the night
before.
1. Make the tangzhong. Cool completely. Can be made the night before.
2. Make the raspberry lemon filling. Cool then refrigerate overnight.
3. Make the milk bread dough. Rest 5 minutes. Knead.
4. First rise 1–1.5 hours until doubled.
5. Roll cold dough, spread cold filling, roll into log, cut 8 buns.
6. Proof 1.5–2 hours or refrigerate overnight after shaping.
7. Pour warm heavy cream over proofed buns. Bake 350F 15 mins then 375F 5 mins.
8. Make the lemon basil glaze while the buns bake.
9. Rest 10 minutes. Drizzle.
Recipe
Prep: 30 mins · Rise: 1.5–2 hrs · Proof: 1.5–2 hrs · Bake: 20 mins · Makes 8 buns
Tangzhong
• 25g bread flour
• 125ml whole milk
Raspberry Lemon Filling
• 200g frozen raspberries
• Zest of 2 lemons
• 3 tbsp granulated sugar
• 1 tbsp fresh lemon juice
• 1 tbsp cornstarch mixed with 1 tbsp cold water
Milk Bread Dough
• 350g bread flour
• 7g instant yeast
• 40g granulated sugar
• 6g fine sea salt
• 1 large egg, room temperature
• 120ml whole milk, warm
• 3 tbsp Fage 0% Greek yogurt, room temperature
• All of the tangzhong
• 60g unsalted butter, softened
Egg Wash + Before Baking
• 1 large egg + 1 tbsp whole milk — for egg wash
• 3–4 tbsp heavy cream, warmed — poured over buns before baking
Lemon Basil Glaze
• 120g powdered sugar, sifted
• Zest of 1 lemon, rubbed into the sugar
• 2–3 tbsp fresh lemon juice
• 6–8 large fresh basil leaves — sweet basil only
• Pinch of fine sea salt
Instructions
Make the tangzhong
1. Whisk the bread flour and milk together in a small saucepan until smooth.
2. Cook over medium-low heat stirring constantly until it thickens to a pudding-like paste — about 3–4 minutes.
3. Press plastic wrap onto the surface. Cool completely before using.
Make the filling
1. Cook the frozen raspberries, sugar and lemon juice in a small saucepan over medium heat until the raspberries
fully break down and the mixture bubbles — about 5 minutes.
2. Stir in the cornstarch slurry and cook 1–2 more minutes until thickened to a jam-like consistency that coats the back of a spoon.
3. Remove from heat. Stir in the lemon zest.
4. Cool to room temperature then refrigerate until completely cold and thick. Overnight is better.
Make the dough
1. Whisk bread flour, yeast, sugar and salt in a large bowl.
2. Add egg, warm milk, Greek yogurt and all of the tangzhong. Mix until a shaggy dough forms.
3. Rest covered for 5 minutes.
4. Knead using the slap and fold method for 6–8 minutes. Dough will be sticky — do not add flour.
5. Add butter piece by piece kneading each addition fully — about 5 minutes.
6. Knead another 5 minutes until smooth and elastic. Test windowpane.
7. Transfer to oiled bowl. Cover and rise 1–1.5 hours until doubled.
Shape and bake
1. Roll cold dough into a rectangle approximately 40cm x 30cm, about 8mm thick.
2. Spread the cold raspberry lemon filling leaving a 2cm border on all sides and a wider border on the far long edge.
3. Roll tightly into a log. Press the far border firmly to seal.
4. Cut into 8 equal pieces using a sharp knife or unflavored dental floss.
5. Place cut side up in a lined baking dish. Cover and proof 1.5–2 hours until very puffy and jiggly.
6. Preheat oven to 350F. Brush egg wash gently. Pour 3–4 tbsp warm heavy cream evenly over the top.
7. Bake at 350F for 15 minutes then increase to 375F for a final 5 minutes until deeply golden.
8. Rest 10 minutes before glazing.
Make the glaze
1. Rub the lemon zest into the sifted powdered sugar with your fingers until fragrant.
2. Blend or very finely chop the basil leaves and mix into the lemon juice — or blitz together in a small blender for 30 seconds until pale green. Strain for a clean glaze or leave unstrained for visible green flecks.
3. Add the basil lemon liquid to the sugar one tablespoon at a time until thick but pourable. Add a pinch of salt.
4. Drizzle over the warm buns 10 minutes out of the oven.
Notes
— The cornstarch in the filling is non-negotiable — without it the filling floods the crumb and makes the center dense.
— Cold filling is non-negotiable — warm filling makes rolling impossible.
— Sweet basil only for the glaze — other varieties are too strong.
— Blending the basil into the lemon juice releases far more flavour than scattering chopped basil on top.
— The glaze must be made fresh — do not make ahead as the basil will discolour.
— Sticky dough is correct. Do not add flour.
Overnight Options
Option A — Refrigerate after the first rise: after the dough has doubled punch it down, cover tightly and refrigerate overnight. The next morning take it out, rest 20 minutes, roll, fill, shape, proof 1.5–2 hours at room temperature, add heavy cream and bake.
Option B — Refrigerate after shaping (recommended): shape the buns, place cut side up in your lined baking dish, cover tightly and refrigerate overnight. The next morning take them out and proof at room temperature for 45–60 minutes until puffy, add heavy cream and bake. All the hard work is done the night before.
How to Store
These buns are best eaten the day they are made. Store leftovers in an airtight container at room temperature for up to 2 days — microwave 20 seconds to refresh. Do not refrigerate — the cold makes enriched dough tough and dry. To freeze wrap individually and store up to 2 months. Thaw at room temperature.
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