Strawberry Crumble Buns πŸ“

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Pillowy soft pastries filled with strawberry!

Ingredients

Dough

235ml Milk
65g Butter
2 Eggs lightly beaten
30g Sugar
2 1/4 teaspoon Instant yeast
1 teaspoon Salt
520g Flour

Filling

128g Strawberries stalk removed and chopped
1 tablespoon Cinnamon

Topping

3 tablespoons Flour
3 tablespoons Coconut sugar
1/4 teaspoon Ground cinnamon
1 tablespoon Butter

Egg Wash

1 Egg
1 tablespoon Water

Instructions

Dough

Place a small saucepan over a medium heat. Pour in the milk and butter, heat until the butter is mostly melted then remove from the heat but continue stirring until completely melted. Leave to cool for 5 minutes.

Add the eggs one at a time while mixing, sprinkle in the sugar, yeast and salt while stirring. Tip in some of the flour and knead, repeat until the dough comes together. The dough should be soft, smooth and completely pulls away from the sides of the bowl.

Lightly oil a clean mixing bowl, place the dough inside, cover with clingfilm and leave in a warm area for an hour or leave in the fridge to rise overnight.

Punch the dough down, divide into 16 equal equal portions, shape into balls and arrange on two baking trays lined with baking paper. Cover with clingfilm and leave to rise until doubled in size (around 1 - 2 hours).

Filling

Pop the strawberries, sugar and cinnamon in a bowl and mix.

Topping

Mix the flour, sugar and cinnamon together, rub in the butter until crumbly, cover and place in the fridge until ready to use.

Preheat the oven to 180C, press down each dough ball using the bottom of a glass leaving a deep indent and brush the buns all over with the egg wash.

Scoop 2 - 3 tablespoons of the filling into each bun and sprinkle the crumble mixture on top.

Bake in the oven for 20 - 25 minutes or until golden brown. Leave to cool and enjoy!

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