Strawberry crumble buns
These strawberry crumble buns are a wonderful way to enjoy summer fruit. A soft, yeasted dough is enriched with butter and eggs, then left to rise before being shaped. Each bun is topped with fresh strawberry halves and a sweet, buttery crumble mixture before baking. The result is an impressive and moreish sweet treat, perfect for a seasonal dessert. They take about 90 minutes to make and will serve six people.
Ingredients
- 120g butter 70g at room temperature and 50g chilled and cubed
- 370g plain flour
- 2 eggs
- 135g caster sugar
- 7g dried fast action yeast
- 100ml milk lukewarm
- 250g strawberries halved
Method
- Melt the 70g butter and allow it to cool. Sift 300g of the flour into a mixing bowl, then add the eggs, 75g of the sugar and the yeast, stirring with a spoon to combine. Gradually pour in the lukewarm milk and the cooled butter. Mix until a very soft, sticky dough forms. Cover the bowl with a cloth and leave in a warm spot for 40–60 mins to double in size.
- For the crumble topping, mix the leftover flour with the remaining sugar and the chilled, cubed butter. Use your fingers to rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Place this in the fridge to chill.
- Once the dough has risen, split it into six equal pieces. Lightly deflate each piece and shape into a ball on a floured surface. dust with extra flour if the dough is sticky. Gently press each ball to flatten into a bun shape. Transfer them to a baking tray lined with parchment paper.
- Distribute the halved strawberries among the buns, placing them in the centre of each. Sprinkle the chilled crumble over the strawberries. Preheat your oven to 180C/fan 160C/gas 4. Bake the buns for 25 mins until they are puffed and fully cooked. Allow to cool, then dust with icing sugar if desired.
Nutrition (per serving)
Nutrition data not available.
Recipe details
Skill levelMore effort
CategoryDessert
Cuisineeastern european
