Raspberry Cream Cheese Bread Bombs (Print Version)
# Ingredients:
→ Dough Base
01 -
2 cups all-purpose flour
02 -
1 tablespoon granulated sugar
03 -
2 teaspoons baking powder
04 -
½ teaspoon salt
05 -
½ cup milk
06 -
4 tablespoons unsalted butter, melted
→ Filling
07 -
4 ounces (115g) cream cheese, softened to room temperature
08 -
¾ cup fresh juicy raspberries
09 -
¼ cup powdered sugar, plus extra for the final dusting
# Instructions:
01 -
Start by getting your oven nice and hot at 375°F (190°C). While it's heating up, grab a baking tray and either give it a light coating of oil or line it with parchment paper.
02 -
In a spacious bowl, combine your flour, sugar, baking powder, and salt. Give them a good whisk to make sure everything's evenly distributed.
03 -
Take your softened cream cheese and blend it with the fresh raspberries and powdered sugar until you've got a smooth, creamy mixture. Don't worry if there are some raspberry chunks - they'll add a lovely burst of flavor!
04 -
Pour the milk and melted butter into your dry ingredients. Mix everything together until you've got a nice, cohesive dough. Don't overmix - we want these bombs to be tender!
05 -
Dust your counter with some flour and roll out the dough to about ½-inch thickness. Cut out circles, add a generous spoonful of the raspberry-cream cheese filling in the center of each, then fold and seal them into cute little half-moons.
06 -
Place your assembled bombs on the prepared baking sheet and let them bake for about 15 minutes, or until they're sporting a beautiful golden-brown tan. Once done, let them cool a bit before giving them a fancy dusting of powdered sugar.
# Notes:
01 -
For the best results, make sure your raspberries are fresh and bursting with flavor. If you're using frozen ones, thaw and drain them thoroughly to avoid soggy bombs!
02 -
Want to add some extra zing? Try adding a bit of lemon zest to your filling - it's a game-changer!
03 -
Take extra care to seal those edges well - nobody wants their filling escaping during baking!