Summer Bun with Strawberries and Almonds
Marie Skogström- about 24
- 30 min
- 1 hour 40 minutes
Summer berries in a bun. Vary with your favorite berries or seasonal fruit! If you have time—for example, when it’s raining—make a larger batch and prepare up to step 3. Freeze the desired amount and save it for a day when you don’t have time to bake, such as when the sun is shining. Then, the next time you want to serve freshly baked buns, just take them out of the freezer, place them on a baking sheet, let them thaw, rise, and bake.
3.49/5
420 VotesHere's how:
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1
Heat the milk to 25 °C. Add the yeast and mix in the remaining ingredients.
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2
Mix until you have a stretchy dough, about 10–15 minutes in a mixer or twice as long by hand. Let it rise, covered, for about 30 minutes.
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3
Roll out the dough into a rectangle, spread almond filling over it, followed by strawberry jam, and roll it up like a cinnamon roll. Slice the rolls and place them in muffin tins.
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4
Let it rise under a kitchen towel for about 40 minutes.
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5
Brush the buns with beaten egg, top with sliced strawberries, and sprinkle with a little raw sugar. Bake at 220 °C for about 10–12 minutes, then let cool.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 50 g (1 packet) KronJäst for Sweet Doughs, fresh
- 250 g (2.5 dl) milk
- 140 g (1 dl) white syrup
- 1.5 g (0.25 tsp) salt
- 1 dl strawberries, fresh or thawed
- 100 g butter, at room temperature
- 3 g (1 tsp) ground cardamom
- 550 g (about 9.2 dl) all-purpose flour
Filling
- 200 g (2 dl) Odense almond paste, mixed with a little water
- 200 g (2 dl) strawberry jam, good quality
Brushing
- eggs, beaten
Garnish
- strawberries, fresh
- raw sugar
The recipe comes from
kronjast.se
