Vanilla Cream and Strawberry Jam Streusel Buns
Delight in soft, fluffy buns filled with vanilla pudding and strawberry jam, topped with a crunchy streusel for a perfect treat.
Ingredients
Dough
- 250 milliliters full-fat cow milk
- 7 grams dry active yeast
- 60 grams white sugar
- 525 grams all-purpose flour (Germany 550er)
- 75 grams butter, soft
- 1 egg egg
- pinch salt
Vanilla Pudding
- 200 grams heavy cream
- 90 milliliters full-fat cow milk
- 1 tsp vanilla extract
- 60 grams white sugar
- 1 egg yolk egg yolk
- 20 grams cornstarch
- 100 grams all-purpose flour
- 70 grams butter, soft
- 70 grams white sugar
- 1 tsp vanilla extract
- pinch salt
Filling & Topping
- 200 grams strawberry jam (homemade or store-bought)
Topping
- confectioners sugar powdered sugar
Instructions
- Heat cream with sugar, vanilla, and half of milk until boiling. Whisk cornstarch, egg yolk, and remaining milk; pour into boiling cream, whisk until thickened. Cool completely.
- Warm milk to 38°C, add yeast and sugar; let foam. Mix flour, sugar, egg, butter, salt; knead into smooth dough. Let rise 90 minutes.
- Prepare streusel by mixing butter, sugar, flour, vanilla, and salt; chill until use.
- Divide risen dough into 12 balls, rest 20 minutes. Shape each with a cavity, fill with pudding and jam. Top with streusel and bake at 180°C for 55 minutes.
Notes
Ensure the dough is kneaded well for a soft texture and chill the streusel for better crumbly topping.