Description
These Strawberry Crumble Buns are soft, fluffy bread rolls filled with a luscious strawberry filling and topped with a buttery, crunchy crumble. Perfect for breakfast, brunch, or a delightful snack, these buns combine the sweetness of fresh strawberries with the comforting texture of homemade bread and a crisp topping. Baked to golden perfection, they are sure to impress with their vibrant flavor and appealing presentation.
Ingredients
Scale
Dough
- 3 cups bread flour
- 2 1/4 teaspoons instant yeast
- 3/4 cup warm milk
- 1/3 cup sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs (1 for dough, 1 for egg wash)
- 1/2 teaspoon salt
Strawberry Filling
- 1 1/2 cups fresh strawberries, chopped
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons brown sugar
Crumble Topping
- 1/2 cup all-purpose flour
- 1/4 cup cold butter, cubed
- 1/4 cup granulated sugar
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a muffin tin or baking dish with parchment paper to prevent sticking and create easy cleanup.
- Prepare Dough: In a mixing bowl, combine the warm milk, instant yeast, sugar, one egg, and softened butter. Gradually add the bread flour and salt while kneading in the mixer until you achieve a smooth, elastic dough, about 8–10 minutes.
- First Rise: Cover the dough and let it rise in a warm spot until it doubles in size, approximately 1 hour.
- Make Strawberry Filling: In a saucepan over medium heat, cook the chopped strawberries with lemon juice, brown sugar, and cornstarch. Stir continuously until the mixture thickens. Remove from heat and allow to cool completely.
- Prepare Crumble Topping: Combine the all-purpose flour, granulated sugar, and cold, cubed butter. Use a fork or pastry cutter to mix until it forms a sandy, crumbly texture. Chill this mixture in the refrigerator until ready to use.
- Shape Buns: Roll out the risen dough into a flat sheet and cut into squares. Place a spoonful of the cooled strawberry filling onto each square. Fold the edges over the filling, pinching to seal and forming rounded buns. Place these seam-side down into your prepared baking pan.
- Apply Egg Wash and Crumble: Beat the remaining egg and brush it gently over the tops of the buns. Sprinkle the chilled crumble topping evenly on each bun for a crispy finish.
- Bake: Bake the buns in the preheated oven for 22–25 minutes, or until they turn golden brown and cooked through.
- Cool and Serve: Allow the buns to cool slightly on a wire rack. Optionally, dust the tops with powdered sugar before serving for a sweet, decorative touch.
Notes
- Ensure the milk is warm, not hot, to activate the yeast properly without killing it.
- Allow the strawberry filling to cool completely before adding it to the dough to avoid melting the dough or affecting yeast activity.
- Chilling the crumble topping helps it maintain a crunchy texture during baking.
- These buns can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Dusting with powdered sugar is optional but adds a nice touch of sweetness and presentation.
