Strawberry crumble buns
Prep
1 hr
Cook
30 mins
Servings
6
Difficulty
Hard
These strawberry crumble buns are honestly one of my favorite weekend bakes because they come together so quickly, ready in just ninety minutes from start to finish. Fresh strawberries are packed with vitamin C, which is wonderful for your immune system, and they add a lovely tartness that balances the buttery crumble topping perfectly. The best part is how simple the whole process is, even if you're new to baking with yeast. You just mix, let it rise once, shape, and bake. I always have these ingredients on hand, which means I can whip up a batch without any special shopping trips. The result is soft, fluffy buns with juicy strawberry pockets and that irresistible crumbly texture on top that makes them impossible to resist fresh from the oven.
Ella x
Ingredients
- 120 gbutter 70g at room temperature and 50g chilled and cubed
- 370 gplain flour
- 12 eggs
- 135 gcaster sugar
- 7 gdried fast action yeast
- 100 mlmilk lukewarm
- 250 gstrawberries halved
Detail level
Instructions
- 1
Melt the 70g butter and let it cool. Sift 300g flour into a bowl, add the eggs, 75g sugar and the yeast and mix everything with a spoon. Slowly add the lukewarm milk and cooled butter. Mix until all ingredients are well combined into a very soft, sticky dough. Cover the bowl with a clean cloth and put in a warm place to rise for 40–60 mins until doubled in volume.
- 2
To make the crumble, combine the remaining flour with the remaining sugar and chilled butter. Rub the butter into the flour until you have a breadcrumb-like texture. Chill.
- 3
When the dough has risen, divide it into six portions, squashing it down slightly and then shape each into a ball on a floured worksurface – the dough may still be sticky, so dust it with flour and work quickly. Flatten the balls gently with your hand so that they look like buns. Put on a baking tray lined with baking parchment.
- 4
Divide the strawberries between the buns, putting them in the centre of each and sprinkle with crumble. Heat the oven to 180C/fan 160C/gas 4. Bake the buns for 25 mins until puffed and cooked. Cool and then dust with icing sugar, if you like.
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