Strawberry Poppyseed Swirl Buns

I’m back with more swirl buns! When I stumbled upon the recipe
for Strawberry Poppy Seed Buns from the new
Bake From Scratch cookboo
k, I decided to drop
everything (which was really just taking a break from recipe
testing for my next book) and make them. The dough came together
beautifully and was a dream to work with, and my family and
neighbors devoured them immediately then raved all day about them,
so I knew the recipe was gold. Strawberries aren’t in season yet,
but here freeze-dried strawberries are crushed into a powder (a
genius move), and I was able to round up a few ripe strawberries at
my local grocery store for the cream cheese filling. If you
haven’t heard of Bake From Scratch, you can find their webpage
here.
 They also have a
monthly magazine
that is a great read. 

Other recipes you may enjoy:
Rhubarb Blackberry Streusel Buns
,
Morning Buns
,
Strawberries and Cream Brioche Buns
,
Cardamom Sugar Buns
, and
Cinnamon Buns

******************************

A few things:

*Last spring I was on an episode of Cherry Bombe
Radio
recorded here in Minneapolis at The Lynhall. You can
listen
here.
 

*The Lynhall is also currently looking for Grandmas to come and
share family recipes! You can learn about it
here

*A few books on my March reading list:
The Source of Self-Regard
by Toni Morrison,

The Age of Innocence
by Edith Wharton, and

Sapiens: A Brief History of Humankind
by Yuval
Noah Harai, 

*I’ve been highly enjoying Season
3 of Documentary Now
, a show which takes famous, real
documentaries and turns them into a comedic version that just might
be better. If you enjoyed Waiting for Guffman, Best in Show, and
the
rest of Christopher Guest’s mockumentary
movies
, you will probably like this. 

*This week we celebrated World Poetry Day! If you forgot to
celebrate, you can head this
way
and read poetry to your heart’s content. 

Strawberry Poppyseed Swirl Buns

Strawberry Poppyseed Swirl Buns

Strawberry Poppyseed Swirl Buns

Strawberry Poppyseed Swirl Buns

|| Sources ||
Material Kitchen |
Pink knife


Williams Sonoma | Gold Touch Baking Pan

Canvas
Home | Gold Cutlery

Bake From Scratch

Strawberry Poppy Seed Buns
From
Bake From Scratch Vol. 3


PRINT THIS RECIPE

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. 

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)

Strawberry Cream Cheese
4 ounces (113g) cream cheese, room temperature
1/4 cup (4g) freeze-dried strawberries, powdered (see note)
1/4 cup (37g) diced fresh strawberries

Strawberry Cardamom Sugar
3/4 cup (150g) granulated sugar
1/3 cup (5g) freeze-dried strawberries
1 teaspoon (2g) ground cardamom
1 teaspoon (1g) lemon zest

Strawberry Cream Cheese Frosting
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

For the dough
In the bowl of a stand mixer fitted with a dough hook, combine the
flour, sugar, yeast, poppy seeds, and salt. 

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. 

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. 

For the cream cheese filling
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.)

For the strawberry cardamom sugar
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.)

To assemble
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. 

Butter a 13 x 9-inch baking pan. (I lined my pan with a
parchment sling, and then buttered the parchment paper.) 

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. 

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. 

While the buns are rising, preheat the oven to 375F
(190C). 

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. 

For the strawberry cream cheese frosting
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. 

Strawberry Poppyseed Swirl Buns

The post
Strawberry Poppy Seed Buns
appeared first on The Vanilla Bean Blog.