Soft Strawberry Yeast Buns with Streusel
Fluffy, soft yeast buns with strawberries and plenty of streusel. Thanks to tangzhong, they stay fresh for a long time and turn out tender.
Prep time
35 min
Cook time
17 min
Total
52 min
Servings
8
Difficulty
Średni
Ingredients
Streusel
- 50 gwheat flour
- 50 gsugar
- 40 gcold butter (cut into pieces)
Tangzhong
- 130 gmilk
- 25 gwheat flour
- 50 gsugar
Yeast
- 15 gfresh yeast (or about 5 g dry yeast)
- 3 łyżkilukewarm milk (2-3 tablespoons)
- 1 łyżeczkasugar
Dough
- 240 gwheat flour
- 1 szt.egg yolk (save the white for brushing the buns)
- 2 łyżeczkivanilla sugar (regular vanilla sugar works too)
- cooled tangzhong (the full amount from the recipe)
- activated yeast mixture (the full amount from the recipe)
- 40 gsoft butter
- salt (pinch)
- oil (a little for greasing the bowl)
Also needed
- 180 gfresh strawberries (halved)
- 1 szt.egg white (for brushing the edges)
- 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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