Sourdough Strawberry Cream Cheese Buns

Method

1. Combine the warm milk, yeast, and 1/4 cup granulated sugar in the bowl of a stand mixer, then let the mixture sit for 5 to 10 minutes until foamy.
2. Add the eggs, 1 teaspoon vanilla extract, salt, sourdough discard, and bread flour, then mix with the dough hook on medium speed until a dough starts to come together.
3. Add the 8 tablespoons softened butter 1 tablespoon at a time, mixing well after each addition, and continue kneading for 5 to 7 minutes until the dough is smooth and elastic.
4. Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm spot for 1 to 2 hours, or until doubled in size.
5. Divide the dough into 12 equal pieces, shape each piece into a ball, place them on parchment-lined baking sheets, and let them rest for 30 minutes until slightly puffy.
6. While the dough rests, stir the diced strawberries with 3 to 4 tablespoons granulated sugar and refrigerate for at least 30 minutes.
7. Beat the cream cheese with 1 teaspoon vanilla extract until smooth, then mix in 1 cup powdered sugar until creamy.
8. Mix the flour, 2 tablespoons softened butter, and brown sugar with a fork or your fingers until a crumbly streusel forms.
9. Heat the oven to 350 degrees Fahrenheit, then press an indentation into the center of each bun.
10. Fill each bun with about 2 tablespoons of cream cheese filling and about 2 tablespoons of the macerated strawberries, brush the edges with the beaten egg, and sprinkle the tops with streusel.
11. Bake the buns for 20 to 25 minutes, or until golden brown and set.
12. Whisk the remaining 1 cup powdered sugar with 1/2 teaspoon vanilla extract and enough milk to make a drizzle, then spoon it over the buns once they have cooled slightly.

1. Combine the warm milk, yeast, and 50 g granulated sugar in the bowl of a stand mixer, then let the mixture sit for 5 to 10 minutes until foamy.
2. Add the eggs, 5 ml vanilla extract, salt, sourdough discard, and bread flour, then mix with the dough hook on medium speed until a dough starts to come together.
3. Add the 113 g softened butter about 14 g at a time, mixing well after each addition, and continue kneading for 5 to 7 minutes until the dough is smooth and elastic.
4. Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm spot for 1 to 2 hours, or until doubled in size.
5. Divide the dough into 12 equal pieces, shape each piece into a ball, place them on parchment-lined baking sheets, and let them rest for 30 minutes until slightly puffy.
6. While the dough rests, stir the diced strawberries with 38 to 50 g granulated sugar and refrigerate for at least 30 minutes.
7. Beat the cream cheese with 5 ml vanilla extract until smooth, then mix in 120 g powdered sugar until creamy.
8. Mix the flour, 28 g softened butter, and brown sugar with a fork or your fingers until a crumbly streusel forms.
9. Heat the oven to 175°C, then press an indentation into the center of each bun.
10. Fill each bun with about 30 ml of cream cheese filling and about 30 ml of the macerated strawberries, brush the edges with the beaten egg, and sprinkle the tops with streusel.
11. Bake the buns for 20 to 25 minutes, or until golden brown and set.
12. Whisk the remaining 120 g powdered sugar with 2.5 ml vanilla extract and enough milk to make a drizzle, then spoon it over the buns once they have cooled slightly.

Cook’s notes

• Use a slotted spoon or leave behind excess juice if the strawberries are very wet.
• This recipe uses sourdough discard for flavor and active dry yeast for most of the lift.

Variations

• Swap the strawberries for raspberries or mixed berries for the same soft, bakery-style buns.