Strawberry Poppy Seed Buns
Soft, fluffy morning buns with poppy seeds in the dough and topped with strawberry cream cheese.
- Prep time
- 45 min
- Cook time
- 30 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, poppy seeds, and salt.
- 2
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.
- 3
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.
- 4
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.)
- 5
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.)
- 6
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.
- 7
Butter a 13 x 9-inch baking pan. (I lined my pan with a parchment sling, and then buttered the parchment paper.)
- 8
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.
- 9
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.
- 10
While the buns are rising, preheat the oven to 375F (190C).
- 11
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.
- 12
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.