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Prep time
5 minutes
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Cook time
5 minutes
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makes
about ½ cup
Author Notes
As any fan of The Great British Bake-Off knows, there’s a delicate balance when it comes to adding floral flavors to baked goods. But me? I like my sweets extra flowery, and I’m 99.9 percent sure that Paul Hollywood will never taste one of my creations. In this recipe, delicate rose water meets freeze-dried raspberries and a pinch of salt for a semi-sweet butter that’s perfect for breakfast, brunch, and even dessert. To serve, I like to smear it on a scone, spread it on a fresh croissant, or slather it on a muffin. And because no brunch would be complete without something to sip, I pair all of this with Bread & Butter’s red berry-forward California Rosé and perfectly sparkling DOC Italian Prosecco to amp up the crisp, fruity notes in the butter. —Madison Trapkin
Test Kitchen Notes
This recipe is shared in partnership with Bread & Butter Wines. —The Editors
Ingredients
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1/2 cup
unsalted butter, at room temperature
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1/2 cup
freeze-dried raspberries, plus more for serving
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1 tablespoon
honey
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1 1/2 teaspoons
rose water
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1/4 teaspoon
kosher salt
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Pinch of flaky sea salt, for serving
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Croissants, scones, or muffins, for serving
Directions
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Add butter, freeze-dried raspberries, honey, rose water, and kosher salt to a food processor. Blend until smooth and free of large butter or raspberry chunks, about 15 seconds.
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Using a spatula, transfer the raspberry-rose butter to a small bowl. Transfer to the refrigerator (no need to cover) and chill for about 5 minutes.
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Remove from the fridge, sprinkle with hand-crushed freeze-dried raspberries and a pinch of flaky sea salt. To serve, spread butter on croissants, scones, or muffins along with a glass of Bread & Butter California Rosé or Bread & Butter DOC Italian Prosecco.
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