Strawberry buns
If you want to treat your family with something special, these strawberry buns with homemade custard and streusel on top is the perfect recipe. Make them for a celebration, brunch party, or just because! They store well for up to three days and taste amazing when warmed up!
Dough recipe
Servings: 8 buns
Time: 3 hours prepping and baking.
Prep & storage: Best eaten within 2-3 days. Covered airtight, in plastic bags, in the fridge after 1 day.
Notes: Make sure that your ingredients for the dough are all at room temperature, except for the butter.
To achieve the best brioche, make sure you knead enough. Your dough is ready to proof when it passes the window test, which means it stretches thinly enough that light can get through without it breaking.
Ingredients:
150 ml milk
2 eggs
50 g sugar
5 g salt
100 g butter (cold, from fridge)
25 g fresh yeast or 8 g instant dry yeast
450 g all purpose flour
+ 1 egg for brushing
Instructions:
1. Warm up the milk till it’s lukewarm. Add the warm milk into your bowl attached to a stand mixer. (If you don’t have a stand mixer use your hands).
2. Add the egg, yeast, sugar and stirr till dissolved.
3. Add in your flour and mix on low to medium speed for 3-5 minutes before adding the salt and butter and mix on high speed for 9-10 more minutes.
4. Grease a bowl and form the dough into a ball and place into the greased bowl. Cover with plastic foil.
5. Let it proof for 1-2 hours (warm spot) make sure it triples in size. Be careful not to overproof the dough. One hour should be enough in spring/summer time or in at warm-normal room temperature. You’ll know the dough is ready when it has almost tripled in size, and if you gently poke it, the dough bounces back slowly.
6. See step “assembling” below to continue.
Custard filling:
Ingredients:
400 ml milk
3 whole eggs
1 tbsp vanilla paste
70 g sugar
30 cornstarch
Instructions:
1. Combine milk, eggs, sugar and vanilla in a saucepan and bring to a simmer on high heat. Remember to whisk non stop!
2. Add some of the mixture to another bowl and add the cornstarch.
3. Add the cornstarch mixture to the saucepan and stir on medium heat constantly until thickned. Let it cool down before using.
Strawberries
Ingredients:
300 g fresh small strawberries
4 tbsp of your favorite smooth strawberry jam / marmelade
Instructions:
1. Bring the jam into a small simmer in a pot for 2-3 minutes on medium heat and add the hot mixture onto your strawberries. Let them cool down completely before assembling the buns. This will help the strawberries melt down slowley, while maintaining their shape.
Streusel crumble:
Combine the following ingrediens:
30 g melted butter
70 g flour
10 g sugar
Assembling:
1. When the dough has proofed for at least 1 hour dust your hands with some flour and roll the dough into small (70-80 g balls) depending on how many buns you want.
2. Place them in an oven tray with parchment paper attached and let them proof again for 40 minutes.
3. Press a hole down in the middle of the balls with a glass, and fill them with your custard filling and strawberries.
4. Brush with egg wash and bake at 190 degrees Celcius (Fan) for 15-18 minutes (or until golden).