Description
These Vanilla Cream and Strawberry Jam Streusel Buns are soft, fluffy yeast buns filled with creamy vanilla pudding and sweet strawberry jam, topped with a buttery crumbly streusel. Perfect for a decadent breakfast or afternoon treat, they combine tender dough, rich vanilla custard, and fruity jam with a crisp streusel topping for a delightful contrast of textures.
Ingredients
Dough
- 250 milliliters full-fat cow milk
- 7 grams dry active yeast
- 60 grams white sugar
- 525 grams all-purpose flour (such as German 550er flour)
- 75 grams butter, soft
- 1 egg
- Pinch of salt
Vanilla Cream
- 200 grams heavy cream
- 90 milliliters full-fat cow milk
- 1 teaspoon vanilla extract
- 60 grams white sugar
- 1 egg yolk
- 20 grams cornstarch
Streusel
- 100 grams all-purpose flour
- 70 grams butter, soft
- 70 grams white sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Other Ingredients
- 200 grams strawberry jam (homemade or store-bought)
- Confectioners sugar (for dusting)
Instructions
- Prepare the vanilla cream: In a small saucepan, heat 200 grams heavy cream with 60 grams white sugar, 1 teaspoon vanilla extract, and half of the milk (45 milliliters) until it comes to a boil. In a separate small bowl, whisk together 20 grams cornstarch, 1 egg yolk, and the remaining 45 milliliters milk. Slowly pour the cornstarch mixture into the boiling cream while whisking constantly over medium heat until it thickens into a smooth pudding. Remove from heat and let cool completely, then set aside.
- Activate the yeast: Gently warm 250 milliliters milk to about 38°C (100°F). Stir in 7 grams dry active yeast and 1 tablespoon of the sugar (from the initial 60 grams). Let it sit for a few minutes until the mixture becomes slightly foamy, indicating the yeast is active.
- Make the dough: In a large mixing bowl, combine 525 grams all-purpose flour, the remaining white sugar (about 44 grams), 1 egg, 75 grams soft butter, and a pinch of salt. Add the yeast mixture and knead for about 10 minutes until you achieve a smooth, soft dough that is slightly tacky but not sticky. Cover the bowl tightly with plastic wrap and let the dough rise in a warm spot for 90 minutes until doubled in size.
- Prepare the streusel topping: Combine 100 grams all-purpose flour, 70 grams soft butter, 70 grams white sugar, 1 teaspoon vanilla extract, and a pinch of salt. Mix until the mixture becomes crumbly. Chill the streusel in the refrigerator until ready to use.
- Shape the buns: Once the dough has risen, punch it down gently and divide it into 12 equal portions, approximately 80 grams (3 ounces) each. Line a rectangular baking dish with parchment paper and arrange the dough balls inside. Let them rest for 20 minutes for a brief second rise.
- Fill the buns: Use your thumbs to press the center of each dough ball gently, forming a bowl-like indentation. Fill each indentation with 1 tablespoon of the cooled vanilla pudding and 1 heaping teaspoon of strawberry jam side by side.
- Bake the buns: Preheat your oven to 180°C (350°F). Generously sprinkle the chilled streusel over the filled buns, covering the tops evenly. Bake for about 55 minutes or until the buns are golden brown and cooked through.
- Serve: Allow the buns to cool slightly or serve them at room temperature. Finish with a dusting of confectioners sugar before serving for an added touch of sweetness and presentation.
Notes
- Ensure the milk for the yeast activation is not too hot or it may kill the yeast; 38°C (100°F) is ideal.
- Let the vanilla cream cool completely before using to prevent melting the dough when filling.
- These buns can be stored in an airtight container for up to 2 days; reheat gently before serving.
- You can substitute strawberry jam with other fruit jams or preserves as preferred.
- For a dairy-free version, substitute milk and cream with plant-based alternatives and vegan butter.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: European, German-inspired
