Strawberry and vanilla pudding buns

on

Today I want to share a simple recipe for light, fluffy yeasted buns that we will fill with vanilla pudding and fresh strawberries.

 

Buns come out soft and keep fresh for long. Vanilla flavour is present in dough and pudding, strawberries bring sweetness and refreshing notes, and all of it under a crunchy layer of sweet crumble that provides contrasting texture.

You'll find the list of ingredients, method and approximate nutritional value below.

Turn on CC to watch the video.


List of ingredients (12 buns)

Buns

  • 500 g wheat flour
  • 60 g sugar (~ 5 tbsp) 
  • 7 g instant yeast
  • 250 g kefir
  • 4 large egg yolks
  • 1.5 tsp vanilla paste
  • 60 g butter
  • 2 tbsp milk
  • Icing sugar

Filling

  • 1 packet sugar-free vanilla pudding
  • 500 ml milk
  • 50 g (~1/4 cup) sugar
  • 170 - 200 g strawberries

Crumble

  • 60 g wheat flour
  • 30 g sugar
  • 30 g butter

Method

  1. Put 500 g wheat flour, 60 g white sugar, 7 g instant yeast and 0.5 tsp salt into a large bowl. Stir through the dry ingredients shortly with a whisk, only until everything gets evenly distributed.
  2. Add 250 g lukewarm kefir, 4 large egg yolks and 1.5 tsp vanilla paste to the dry ingredients. Stir the contents of the bowl shortly with a wooden spoon, only until flour absorbs moisture. Add 60 g cool melted butter to the dough then. Stir the dough again with a wooden spoon only until fat gets incorporated, and start kneading it by hand.
  3. Knead the dough shortly in the bowl at first, until it forms uniform dough. Transfer the dough onto a lightly dusted worktop then and knead it until it becomes smooth and elastic. It will take a bit of time this way; you can also use a kitchen robot fitted with a dough hook. If the dough sticks to the worktop, dust it lightly with a bit more flour. It took me 12 minutes to knead my dough by hand.
  4. Shape the dough into a ball and transfer it into a large, oiled bowl. Turn it a few times in the bowl to cover it with a thin film of oil. Cover the bowl tightly with plastic wrap and set it aside into a warm place until the dough doubles in volume, for around 2 hours.
  5. Prepare one vanilla pudding according to package instructions. I'm using 500 ml of milk and sugar free vanilla pudding; I'm adding 50 g sugar - a bit more than package instructions indicated.
  6. Towards the end of dough raising prepare the crumble to decorate the buns. Put 60 g wheat flour and 30 g white sugar into a small bowl. Add 30 g cold cubed butter. Rub butter into dry ingredients until you obtain wet sand texture. Crumble is ready when you can form large lumps.
  7. Once the dough has risen push out air out of it, transfer the dough onto a worktop, knead it shortly and shape it into a long log that will be easy to portion out. Divide the dough into 12 equal parts. Knead each dough part shortly again to remove excess air and form it into a small, smooth ball. Flatten each ball carefully on the palm of your hand, transfer it onto a baking tray lined with baking paper and cover with a piece of plastic wrap. As you work on one dough ball keep the rest under a second piece of plastic wrap. Once you form all buns set the baking tray aisde for another 30 minutes for the buns to rest and rise slightly.
  8. Remove plastic wrap then and shape the buns by creating a small well for filling in each one. I'm using a small glass to do it; my glass' bottom diameter is a bit smaller than bun diameter. Dip the glass in flour to prevent it from sticking to the buns. If excess flour stays on the buns brush it off with a small brush.
  9. Put a tablespoon of cool vanilla pudding in each well. Arrange quartered strawberries on top and brush the bun edges with a small amount of milk. Scatter a generous amount of crumble on top of each bun.
  10. Bake the buns in an oven preheated to 180 deg C (no fan) for 18-20 minutes until they become beautiful and golden.
  11. Take ready buns of the oven, set them aside on the baking tray for 10 minutes and cool completely on a wire rack afterwards. Scatter icing sugar on top of cool buns.
  12. Enjoy!

Approximate nutritional value

100 g

  • 251 kcal
  • Carbs: 39 g
  • Fat: 7g
  • Protein: 7 g
  • Fibre: 2 g

1 bun (recipe makes 12 buns)
  • 325 kcal
  • Carbs: 51 g
  • Fat: 10 g
  • Protein: 9 g
  • Fibre: 2 g

Comments

Post a Comment