Description
Soft, fluffy buns filled with sweet strawberry filling and topped with buttery crumble — these strawberry crumble buns are the perfect blend of fruity, tender, and crisp. Ideal for breakfast or dessert.
Ingredients
Scale
- 3 cups bread flour
- 2 1/4 teaspoons instant yeast
- 3/4 cup warm milk
- 1/3 cup sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs (1 for dough, 1 for egg wash)
- 1/2 teaspoon salt
- 1 1/2 cups fresh strawberries, chopped
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons brown sugar
- 1/2 cup all-purpose flour (for crumble)
- 1/4 cup cold butter, cubed
- 1/4 cup granulated sugar (for crumble)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin or baking dish with parchment paper.
- In a mixer bowl, combine warm milk, yeast, sugar, one egg, and softened butter. Mix in bread flour and salt gradually, kneading until smooth (about 8–10 minutes).
- Let dough rise in a warm place until doubled (about 1 hour).
- Cook chopped strawberries with lemon juice, brown sugar, and cornstarch over medium heat until thickened. Let cool.
- Mix crumble topping ingredients (all-purpose flour, granulated sugar, cold butter) with a fork until sandy and crumbly. Chill.
- Roll out dough and cut into squares. Add a spoonful of cooled filling to each, fold over edges, and form balls. Place seam-side down in prepared pan.
- Brush buns with egg wash and top with crumble. Bake for 22–25 minutes or until golden brown.
- Let cool slightly before serving. Dust with powdered sugar if desired.
Notes
- Let crumble chill before baking to stay crisp.
- Make dough ahead and refrigerate overnight for easier prep.
- Swap strawberries for other fruits like blueberries or apples.
- Use jam instead of fresh filling for a shortcut.
Nutrition
- Serving Size: 1 bun
- Calories: 260
- Sugar: 11g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg