Strawberry crumble buns
Celebrate strawberry season with these moreish crumble buns. These eye-catching desserts are perfect for summer and make an impressive sweet treat
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Prep:1 hrs
Cook:30 mins
plus rising - Serves 6
- More effort
Nutrition per serving
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kcal 388
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fat 21g
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saturates 4g
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carbs 22g
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sugars 0g
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fibre 13g
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protein 20g
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salt 1g
Ingredients
- 120g butter, 70g at room temperature and 50g chilled and cubed
- 370g plain flour
- 2 eggs
- 135g caster sugar
- 7g dried fast action yeast
- 100ml milk, lukewarm
- 250g strawberries, halved
Method
Melt the 70g butter and let it cool. Sift 300g flour into a bowl, add the eggs, 75g sugar and the yeast and mix everything with a spoon. Slowly add the lukewarm milk and cooled butter. Mix until all ingredients are well combined into a very soft, sticky dough. Cover the bowl with a clean cloth and put in a warm place to rise for 40–60 mins until doubled in volume.
To make the crumble, combine the remaining flour with the remaining sugar and chilled butter. Rub the butter into the flour until you have a breadcrumb-like texture. Chill.
When the dough has risen, divide it into six portions, squashing it down slightly and then shape each into a ball on a floured worksurface – the dough may still be sticky, so dust it with flour and work quickly. Flatten the balls gently with your hand so that they look like buns. Put on a baking tray lined with baking parchment.
Divide the strawberries between the buns, putting them in the centre of each and sprinkle with crumble. Heat the oven to 180C/fan 160C/gas 4. Bake the buns for 25 mins until puffed and cooked. Cool and then dust with icing sugar, if you like.
