STRAWBERRY CRUMBLE BUNS
Crisp on the outside and pillowy on the inside, these Polish Strawberry Crumble buns are the perfect summer bake. And, they are low in sugar making them a good snack choice for little ones or coffee time treat for us.
Equipment
- Small plate + egg cup / mini bowl to separate egg yolks + fork
- Small saucepan
- Large spoon
- Tea towel
- Clingfilm
- Cup
- Wire racks
Ingredients
- 350 g strawberries chopped
FOR THE DOUGH
- 2 large eggs
- 80 g unsalted butter
- 250 ml semi skimmed milk
- 520 g plain flour
- 7 g dried fast-action yeast
- 110 g white granulated sugar
- A pinch of salt
- ½ teaspoon vanilla extract
FOR THE CRUMBLE TOPPING
- 50 g plain flour
- 50 g granulated white sugar
- 40 g cold unsalted butter diced
Instructions
- Carefully separate the egg whites from the yolks. You can do this using a plate and an egg cup or a mini bowl. Cover the yolk with the egg cup/bowl carefully, press down and tip the plate so the white runs into a bowl. Then tip the yolks into a separate bowl. Stir the yolks lightly with a fork. Cover and refrigerate the egg whites for later.
- Melt the butter in a small saucepan over a low heat. Add in the milk and heat through for 30 seconds. It should now be hand temperature.
- Into a large mixing bowl add the flour, sugar and salt. Make a well in the centre and add the yeast, followed by the warm milk & butter mix, the beaten egg yolks and the vanilla extract. Stir until well combined with a large spoon. Then work it with your hands briefly until no flecks of flour remain and leave in a ball shape in the bowl (the dough will be very sticky). Cover with a clean kitchen towel and leave to rise (in a warm place) for one hour.
- Then, line two baking trays with baking paper. Divide the dough into 12 even pieces and roll each into a ball on a floured work surface with your palm. Lay 6 on each baking tray. Cover with clingfilm and leave to rise for a further 1 hour.
- In the meantime, Add the crumble ingredients to a small bowl. Use your fingers to rub the flour, sugar and butter together until a crumble / breadcrumb texture forms. Chill until ready to use. Chop your strawberries.
- Once the buns have finished rising, preheat the oven to 190ºc / 170ºc fan / 375ºf / gas 5. Then lightly flour the tops and use a cup to press down on the middle of each bun to create a dip for the topping. Add on a heap of strawberries. Then, using a silicone brush, brush the visible dough with the egg whites. Then sprinkle the crumble mix over the top of the buns.
- Transfer to the oven and bake for 16-17 minutes, until the buns are golden brown. Leave to cool for round 10 minutes on the baking trays then transfer to wire racks or eat! Best enjoyed the same day, but can be kept for 3 days in an air-tight container at room temperature, and then freshened up in the oven for 5-6 minutes at 180ºc /160ºc fan / 350ºf / gas 4.
Notes
US Visitors - to guarantee a result closest to mine, weigh out your ingredients.
Nutrition
Calories: 329kcalCarbohydrates: 53gProtein: 7gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 50mgSodium: 23mgPotassium: 143mgFiber: 2gSugar: 16gVitamin A: 314IUVitamin C: 17mgCalcium: 44mgIron: 2mg
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