Strawberry Poppy Seed Buns
Total Time
2 hours
Prep Time
45 minutes
Cook Time
30 minutes
Rating
3.67 out of 5 stars
(3)
Ingredients
1 dozen
- 4 cups 508g bread flour
- 2 tablespoons 24g granulated sugar
- 2 1/2 teaspoons 7g instant yeast
- 2 teaspoons 6g poppy seeds
- 1 teaspoon 3g kosher salt
- 1 1/4 cup 300g warm whole milk (120F | 49C)
- 1/4 cup 57g unsalted butter, melted
- 1 large egg 50g
- *1/3 cup 76g unsalted butter, room temperature(for spreading over the dough)
- 4 ounces 113g cream cheese, room temperature
- 1/4 cup 4g freeze-dried strawberries, powdered (see note)
- 1/4 cup 37g diced fresh strawberries
- 3/4 cup 150g granulated sugar
- 1/3 cup 5g freeze-dried strawberries
- 1 teaspoon 2g ground cardamom
- 1 teaspoon 1g lemon zest
- 4 ounces 115g cream cheese, room temperature
- 1 1/2 tablespoons 21g unsalted butter, room temperature
- 1 1/2 cups 180g confectioners' sugar
- 1/4 cup 4g freeze-dried strawberries, powdered (see note)
- 2-3 tablespoon 30-45g whole milk
How would you rate this recipe?
Preparation
Step 1
For the dough:
Step 2
In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, poppy seeds, and salt.
Step 3
In a large measuring cup, stir together the warm milk and melted butter. With the mixer running on low, gradually add the milk mixture and egg to the flour mixture, beating until a soft dough forms, stopping to scrape the sides of the bowl if necessary. Increase mixer speed to medium, and beat until smooth and elastic, about 7 minutes.
Step 4
Spray a large bowl with cooking spray. Place the dough in the bowl, turning to grease the top. Cover and let the dough rise in a warm, draft-free place (75F | 24C) until doubled in size, about 1 hour.
Step 5
For the cream cheese filling:
Step 6
In the bowl of stand mixer fitted with the paddle attachment, beat all the ingredients at medium-low speed until well combined. (Can be refrigerated in an airtight container for up to 4 days.)
Step 7
For the strawberry cardamom sugar:
Step 8
In the work bowl of a food processor, place all the ingredients; process until well combined. (Can be stored in an airtight container at room temperature for up to one week.)
Step 9
To assemble:
Step 10
On a lightly floured surface, roll the dough into a 14 x 10-inch rectangle. Spread the Strawberry Cream Cheese Filling evenly over the dough. Fold the dough into thirds, like a letter. Cover with plastic wrap, and let rest for 10 minutes.
Step 11
Butter a 13 x 9-inch baking pan. (I lined my pan with a parchment sling, and then buttered the parchment paper.)
Step 12
On a lightly floured surface, roll the dough back into a 14 x 10-inch rectangle. Spread the 1/3 cup room temperature butter evenly over the dough, leaving a 1/2-inch border on one long side. Sprinkle the butter evenly with the Strawberry Cardamom Sugar, gently pressing the sugar mixture into the butter.
Step 13
Starting with one long side, roll the dough into a log, pinching the seam to seal. Trim the ends. With a knife or sharp scissors, slice the log into 12 even pieces. Place the pieces, cut side up, into the prepared pan. Let the buns rise in a warm, draft-free place (75F | 24C) until puffed, about 45 minutes.
Step 14
While the buns are rising, preheat the oven to 375F (190C).
Step 15
Bake the buns until golden and puffed, 25-30 minutes. Let cool for a few minutes on a wire rack. Drizzle with Strawberry Cream Cheese Frosting. Serve warm.
Step 16
For the strawberry cream cheese frosting:
Step 17
In the bowl of stand mixer fitted with a paddle, beat the cream cheese and butter at medium speed until creamy. With the mixer on low speed, gradually add the confectioners' sugar and freeze-dried strawberry powder, beating until combined. Scrape down the sides of the bowl, and add the milk, 1 tablespoon (15g) at a time, beating until the desired consistency is reached. Use immediately.
Step 18
Save recipe for the next time?
Chef's notes
** To make powdered freeze-dried strawberries, place freeze-dried strawberries in the bowl of a food processor, and then pulse until reduced to a powder. Wait a few seconds before removing the lid, because there is quite a bit of strawberry dust that needs to settle. Freeze-dried strawberries can be purchased online, and I've also found them at Target and Trader Joe's.
* Recipe from Bake from Scratch, Volume 3
