Strawberry Cream Buns

  • Serves: Makes 8
  • Baking Temp (degrees F): 375
  • Views: 13679
  • Comments: 3

Buns and photo by Orange Piggy, Premium Member © 2010 Sarah Phillips

Buns and photo by Orange Piggy, Premium Member © 2010 Sarah Phillips
These are buns filled with strawberry custard cream.

100g fresh strawberries (hulled then measure)
20g cake flour
60g milk
50g sweetened condensed milk
20g sugar
10g unsalted butter

4g Instant Active Dry Yeast
105 ml warm water; warmed to 120 – 130 degrees F measured with an instant read thermometer
20g granulated sugar
20g egg
200g bread flour
2 teaspoons milk powder
1/2 teaspoon salt
20g unsalted butter, soften but not melted or greasy
2-3 tablespoons rice flour or sifted bread flour

For the filling:
1. In a bowl of food processor or blender, puree the strawberries until smooth, set aside.
2. In a medium bowl, sift the flour and add the egg then whisk to combine. Set aside.
3. In a small saucepan over low heat, combine milk, condensed milk and sugar and stir until the sugar is dissolved and bring just until boil and slowly pour the hot milk in steady stream into the egg mixture, whisking constantly.
4. Strain the mixture back into the same saucepan. Add the strawberry puree. Stir the mixture over low heat until thick. Remove from heat and whisk in butter until butter is completely melted and incorporated. Transfer to a bowl and cover with a plastic wrap directly on the surface. Let cool completely and keep refrigerated until needed.

For the bread:
1. In the bowl of stand mixer fitterd with dough hook, dissolve yeast in warm water and let stand for 6 minutes. Add sugar, egg, half of the flour, milk powder and mix on low speed for 1 minutes. Mix the salt with the remaining flour and add to the mixture and then add the butter. Knead on low speed for 3-4 minutes.

2. Increase to medium speed and continue kneading for 8-9 minutes. After 6 minutes, check if the dough still sticks to the bowl. If it does, add in more flour, a tablespoon at a time, until the dough no longer sticks to the bowl.

3. Finish the kneading by hand for a few minutes and transfer the dough to a greased bowl. Wrap the bowl tightly with a plastic wrap and let rest for 40-60 minutes or until double in size.
While the dough is resting, prepare the filling by divide the filling into 8 eight 25g balls.

4. Transfer the dough to a lightly flour surface and deflate it. Divide the dough into 9 equal portions. Divide 1 of the portions into 8 equal pieces (for decoration). Flatten the bun dough and put the filling in the center then gather the dough to wrap around the filling and pinch to seal. Use hands to shape the filled dough into an oval shape. For each bun, roll a decorative pieces into 8 inch rope and wrap around the dough like a belt. Repeat with the remaining dough and let rise for 40-50 minutes or until double in size.

5. Position an oven shelf in the middle of the oven. *Preheat the oven to 375 degrees F*
Just before baking, sift the flour on each dough. Bake for 10-13 minutes or until golden. Transfer to a wire rack to cool completely.

Keep the leftover buns refrigerated as the filling is perishable.

Buns and photo by Orange Piggy, Premium Member © 2010 Sarah Phillips

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