Berry Cream Buns 🍓 #shorts
Berry Cream Buns 🍓
#shorts
Ingredients for 15 tiny buns
Dough
370 g bread flour
55 g granulated sugar
6 g instant dry yeast
6 g salt
185-200 g whole milk, room temperature (start low, add more if needed)
1 large egg
½ tsp ground cardamom
65 g butter, cubed and softened at room temperature
Strawberry Blood Orange Jam
400 g frozen strawberries
200 g granulated sugar
½ blood orange, zest, and juice
Vanilla Whipped Cream
750 g whipping cream
80 g powdered sugar
Seeds from 1 vanilla bean pod/1 tsp vanilla paste
Instructions
Prepare dough:
•Add all ingredients, except butter, to the bowl of a stand mixer fitted with a dough hook.
•Knead for 10 minutes on low-med.
•Add cubed, softened butter, one cube at a time. Once all the butter is added, mix for 10-20 minutes until the dough passes the windowpane test.
•Proof at 78F/26C for 90 minutes or until doubled in size.
Shape & bake:
•Once doubled, divide the dough into 15 pieces and roll it into rounds.
•Place on lined baking trays, cover, and proof at 78F/26C for about 45 minutes.
•Brush with egg wash and bake at 350F/180C for about 12 minutes. Cool to room temp.
Jam:
•Heat the ingredients while stirring.
•Simmer for 20-30 minutes until thickened.
•Transfer to the fridge until you’re ready to assemble.
Whipped Cream:
•Add ingredients to the bowl of a stand mixer fitted with the whisk attachment.
•Beat the ingredients until soft-medium peaks form. Do not overbeat.
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