You’ve probably already experimented with our cinnabuns with cream cheese filling, but there are a lot of methods to spice things up with that kind of dish. We can all agree that these strawberry buns are a welcome change from the usual sweets served at tea time. Just like when you baked cinnabuns, this dish will fill your home with a wonderful aroma if you enjoy making rich sweets. It’s time to get the kettle boiling and ask some friends over for this tasty delight.
STRAWBERRY BUNS TIPS
You can use the strawberry jam recipe below, or one of your own choosing; alternatively, you can use any other homemade jam you like. Put all the ingredients in a blender and blend until smooth. However, remember that the dough requires at least three hours to rise to its optimal state, so be patient. They pair perfectly with a steaming mug of coffee or tea and a lively round of chitchat and, of course, talk over brunch.
It’s a lot of fun to bake buns, and you can share these delicious strawberry buns with your closest friends at breakfast or tea time.
STRAWBERRY BUNS RECIPE
Course: Breakfast, Brunch
Cuisine: Global
Difficulty: Moderate
Prep time: 35 minutes
Cooking time: 25 minutes
Resting Time: 3-5 hours
INGREDIENTS
- For the dough
-
80 g unsalted butter
-
300 ml milk
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1 cup plan all-purpose flour (sifted)
-
1 tbsp. active dry yeast
-
1 tsp cinnamon powder
-
½ cup caster sugar
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1 egg
-
½ tsp salt
- For the strawberry jam
-
500 g fresh strawberries, rinsed and sliced
-
2 tbsp. honey
-
1 tbsp. water
- For the strawberry filling
-
2 punnets sliced strawberries
-
2 tbsp. honey
- For the cream cheese filling
-
1 cup cream cheese
-
4 tbsp. homemade strawberry jam
- For the topping
-
3 tbsp. homemade strawberry jam
-
125 ml cream
METHOD
- For the dough
- Melt the butter in a saucepan, pour in the milk and bring to a boil on medium to low heat. Remove from the heat and allow to cool down slightly to room temperature. (This process helps to create a fluffy texture when baked)
- Using a stand-mixer with a dough-hook, place all dry ingredients into the bowl. Add the milk and butter mixture. Knead the dough on low speed until combined to form a ball.
- Add the egg and knead further. Turn up the speed until the dough comes together into a ball and until a silky-smooth texture. (The kneading can also be done by hand if you don’t have a stand mixer)
- Cover with a tea towel for 30 minutes. Knead again for 3 minutes and repeat a second time.
- After the second time place in the fridge for 3 hours.
- Homemade strawberry jam
- Place 500g strawberries in a saucepan with 1 tablespoon water and honey.
- Let it simmer for 20 min or until it has a thick consistency.
- Remove from the heat and let it cool.
- For the strawberries
- Clean and slice another 500g strawberry and heat up with the honey for 10 min on low heat. The strawberries must still keep their shape. Set aside and let it cool.
- Mix the cream cheese and strawberry jam together and set aside.
- Line a round baking tray with grease-proof paper.
- Remove the rested dough from the fridge. Slice in half and roll it out using a lightly floured rolling pin into a rectangle shape.
- Spoon the strawberry jam along one long edge (leave 2-3 tablespoons for brushing over once cooked and some for the rest of the dough) Add a few spoonfuls of the cooked fresh strawberry mixture and gently roll up the pasty to resemble a long log shape. starting with the Jam edge. (Don’t worry if it’s a bit lumpy and uneven that adds to the rustic charm)
- Gently slice the log up into 3cm wide cross-sections so you can see the spiral formation.
- Pack the slices into the baking tray so they are touching each other. Push the remaining strawberry slices on the top.
- Repeat the process for the other half of the dough. Until round baking tray is filled.
- Place a tea towel over the top and allow to rest for 1 hour or until the buns have risen.
- Baking
- Preheat the oven to 180°C / 356°F.
- Bake the buns for 18-20 minutes or until they are lightly golden brown and have risen further.
- Add the cream and homemade jam to a small saucepan on medium heat. Allow to heat up until its a runny consistency.
- While the buns are still warm drizzle over the top.
NOTES
- Serve while it’s warm
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