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Soft Strawberry Yeast Buns with Streusel

Name: Soft Strawberry Yeast Buns with Streusel
Prep time: 35 min
Cook time: 17 min
Total time: 52 min
Yield: 8 porcji
Ingredients: 50 g wheat flour; 50 g sugar; 40 g cold butter; 130 g milk; 25 g wheat flour; 50 g sugar; 15 g fresh yeast; 3 łyżki lukewarm milk; 1 łyżeczka sugar; 240 g wheat flour; 1 szt. egg yolk; 2 łyżeczki vanilla sugar; cooled tangzhong; activated yeast mixture; 40 g soft butter; salt; oil; 180 g fresh strawberries; 1 szt. egg white; milk

Michał Gotuje

Fluffy, soft yeast buns with strawberries and plenty of streusel. Thanks to tangzhong, they stay fresh for a long time and turn out tender.

52 min|Średni|11 steps

5.0(2 ratings)

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8 servings

składniki przeliczają się same

Ingredients

Streusel

wheat flour50 g
sugar50 g
cold butter (cut into pieces)40 g

Tangzhong

milk130 g
wheat flour25 g
sugar50 g

Yeast

fresh yeast (or about 5 g dry yeast)15 g
lukewarm milk (2-3 tablespoons)3 łyżki
sugar1 łyżeczka

Dough

wheat flour240 g
egg yolk (save the white for brushing the buns)1 szt.
vanilla sugar (regular vanilla sugar works too)2 łyżeczki
cooled tangzhong (the full amount from the recipe)
activated yeast mixture (the full amount from the recipe)
soft butter40 g
salt (pinch)
oil (a little for greasing the bowl)

Also needed

fresh strawberries (halved)180 g
egg white (for brushing the edges)1 szt.
milk (a splash to mix with the egg white)

Instructions

1
First prepare the streusel. Rub the flour, sugar, and cold butter together with your fingers into crumbs, then chill in the fridge.
2
Prepare the tangzhong. Pour the milk into a saucepan, add the sugar and flour. Heat over low heat, stirring constantly, until the mixture becomes thick and creamy. Set aside to cool.
3
In a separate small bowl, mix the yeast with the lukewarm milk and sugar. Stir and set aside for a few minutes.
4
In a large bowl, add the flour, egg yolk, vanilla sugar, cooled tangzhong, activated yeast mixture, soft butter, and a pinch of salt.
5
Knead the dough by hand for about 8-10 minutes, until it's soft, elastic, and slightly sticky. Don't add too much extra flour, or the buns will turn out tougher.
6
Transfer the dough to a lightly greased bowl, cover, and let rise for about 1 hour, until it clearly increases in volume.
7
Transfer the risen dough onto a lightly floured counter, divide into 8 pieces, and shape each into a ball.
8
Arrange the balls on a tray lined with parchment paper, leaving space between them, cover, and let rest for about 30 minutes.
9
Use the bottom of a glass or cup to press a firm indentation into the center of each bun, place the halved strawberries in and press them gently into the dough.
10
Mix the egg white with a splash of milk, brush the edges of the buns, and generously sprinkle the tops with the chilled streusel.
11
Bake at 190°C, top and bottom heat, for about 15-17 minutes, until the buns are lightly golden. After baking, transfer them onto a wire rack and let them cool for a bit.

Tip

This makes 8 buns, but I'd recommend doubling the batch right away, since they disappear faster than they can properly cool. You can swap the strawberries for blueberries, raspberries, wild blueberries, plums, currants, or peach pieces.

Common mistake

The most common mistake is adding too much flour while kneading. The dough should be soft and slightly sticky - that's what makes the baked buns tender and fluffy.

Serving suggestion

Best slightly cooled, when the dough is still soft, the fruit is juicy, and the streusel is crunchy.

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