Description
Soft buns filled with creamy vanilla and sweet strawberry jam, topped with a crunchy streusel for a delightful breakfast or afternoon treat.
Ingredients
- 1 cup Full-Fat Cow Milk (or almond milk for dairy-free)
- 2 teaspoons Dry Active Yeast
- 1/4 cup White Sugar (or brown sugar)
- 4 cups All-Purpose Flour
- 1/2 cup Butter (or margarine for dairy-free)
- 1 cup Heavy Cream (or coconut cream)
- 2 tablespoons Cornstarch
- 1/2 cup Strawberry Jam (or any berry jam)
- 1/4 cup Butter (softened)
- 1/2 cup All-Purpose Flour
- 1/4 cup Sugar (or brown sugar)
Instructions
- Warm the milk gently and mix in the yeast and white sugar. Let it sit for about 5 minutes until frothy.
- In a large bowl, combine 4 cups of flour and softened butter into the milk mixture. Mix until the dough forms.
- Knead the dough for about 8-10 minutes until smooth.
- In another bowl, whip together the heavy cream and cornstarch until light and fluffy. Set aside for the vanilla cream.
- Roll out the dough on a floured surface, cut into squares, and spoon some vanilla cream and strawberry jam onto each square.
- Fold the dough over and pinch the edges to seal.
- In a separate bowl, combine 1/2 cup flour with 1/4 cup sugar and 1/4 cup softened butter to create the streusel topping.
- Preheat the oven to 375°F (190°C). Place the stuffed buns on a baking sheet and top with the streusel mixture. Bake for about 20 minutes or until golden brown.
Notes
Serve warm with powdered sugar on top. Pairs well with coffee or tea. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American