baking

Strawberry Poppy Seed Buns

Friday, March 22, 2019

Strawberry Poppyseed Swirl Buns

Strawberry Poppyseed Swirl Buns on white plates with gold forks

I’m back with more swirl buns! When I stumbled upon the recipe for Strawberry Poppy Seed Buns from the new Bake From Scratch cookbook, I decided to drop everything (which was really just taking a break from recipe testing for my next book) and make them. If you haven’t heard of Bake From Scratch, you can find their webpage here. They also have a monthly magazine that is a great read. 

The dough came together beautifully and was a dream to work with, and my family and neighbors devoured them immediately then raved all day about them, so I knew the recipe was gold.

Strawberries aren’t in season yet, but here freeze-dried strawberries are crushed into a powder (a genius move), and I was able to round up a few ripe strawberries at my local grocery store for the cream cheese filling. 

More Morning Bun Recipes:

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Strawberry Poppyseed Swirl Buns

A few things:

*Last spring I was on an episode of Cherry Bombe Radio recorded here in Minneapolis at The Lynhall. You can listen here. 

*The Lynhall is also currently looking for Grandmas to come and share family recipes! 

*I’ve been highly enjoying Season 3 of Documentary Now, a show which takes famous, real documentaries and turns them into a comedic version that just might be better.

If you enjoyed Waiting for Guffman, Best in Show, and the rest of Christopher Guest’s mockumentary movies, you will probably like this. 

*This week we celebrated World Poetry Day! If you forgot to celebrate, you can head this way and read poetry to your heart’s content. 

Strawberry Poppyseed Swirl Buns

Strawberry Poppyseed Swirl Buns

Strawberry Poppyseed Swirl Buns

|| Sources ||
Material Kitchen | Pink knife
Williams Sonoma | Gold Touch Baking Pan
Canvas Home | Gold Cutlery

Bake From Scratch

Strawberry Poppyseed Swirl Buns

Strawberry Poppy Seed Buns

Servings: 1 dozen
Prep Time: 45 minutes
Cook Time: 30 minutes
Additional Time: 45 minutes
Total Time: 2 hours
Soft, fluffy morning buns with poppy seeds in the dough and topped with strawberry cream cheese.
Sarah Kieffer
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Ingredients

  • 4 cups 508g bread flour
  • 2 tablespoons 24g granulated sugar
  • 2 1/2 teaspoons 7g instant yeast
  • 2 teaspoons 6g poppy seeds
  • 1 teaspoon 3g kosher salt
  • 1 1/4 cup 300g warm whole milk (120F | 49C)
  • 1/4 cup 57g unsalted butter, melted
  • 1 large egg 50g
  • *1/3 cup 76g unsalted butter, room temperature(for spreading over the dough)

Strawberry Cream Cheese

Strawberry Cardamom Sugar

  • 3/4 cup 150g granulated sugar
  • 1/3 cup 5g freeze-dried strawberries
  • 1 teaspoon 2g ground cardamom
  • 1 teaspoon 1g lemon zest

Strawberry Cream Cheese Frosting

Instructions

For the dough

  • In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, poppy seeds, and salt. 
  • In a large measuring cup, stir together the warm milk and melted butter. With the mixer running on low, gradually add the milk mixture and egg to the flour mixture, beating until a soft dough forms, stopping to scrape the sides of the bowl if necessary. Increase mixer speed to medium, and beat until smooth and elastic, about 7 minutes. 
  • Spray a large bowl with cooking spray. Place the dough in the bowl, turning to grease the top. Cover and let the dough rise in a warm, draft-free place (75F | 24C) until doubled in size, about 1 hour. 

For the cream cheese filling

  • In the bowl of stand mixer fitted with the paddle attachment, beat all the ingredients at medium-low speed until well combined. (Can be refrigerated in an airtight container for up to 4 days.)

For the strawberry cardamom sugar

  • In the work bowl of a food processor, place all the ingredients; process until well combined. (Can be stored in an airtight container at room temperature for up to one week.)

To assemble

  • On a lightly floured surface, roll the dough into a 14 x 10-inch rectangle. Spread the Strawberry Cream Cheese Filling evenly over the dough. Fold the dough into thirds, like a letter. Cover with plastic wrap, and let rest for 10 minutes. 
  • Butter a 13 x 9-inch baking pan. (I lined my pan with a parchment sling, and then buttered the parchment paper.) 
  • On a lightly floured surface, roll the dough back into a 14 x 10-inch rectangle. Spread the 1/3 cup room temperature butter evenly over the dough, leaving a 1/2-inch border on one long side. Sprinkle the butter evenly with the Strawberry Cardamom Sugar, gently pressing the sugar mixture into the butter. 
  • Starting with one long side, roll the dough into a log, pinching the seam to seal. Trim the ends. With a knife or sharp scissors, slice the log into 12 even pieces. Place the pieces, cut side up, into the prepared pan. Let the buns rise in a warm, draft-free place (75F | 24C) until puffed, about 45 minutes. 
  • While the buns are rising, preheat the oven to 375F (190C). 
  • Bake the buns until golden and puffed, 25-30 minutes. Let cool for a few minutes on a wire rack. Drizzle with Strawberry Cream Cheese Frosting. Serve warm. 

For the strawberry cream cheese frosting

  • In the bowl of stand mixer fitted with a paddle, beat the cream cheese and butter at medium speed until creamy. With the mixer on low speed, gradually add the confectioners' sugar and freeze-dried strawberry powder, beating until combined. Scrape down the sides of the bowl, and add the milk, 1 tablespoon (15g) at a time, beating until the desired consistency is reached. Use immediately. 

Notes

** To make powdered freeze-dried strawberries, place freeze-dried strawberries in the bowl of a food processor, and then pulse until reduced to a powder. Wait a few seconds before removing the lid, because there is quite a bit of strawberry dust that needs to settle. Freeze-dried strawberries can be purchased online, and I've also found them at Target and Trader Joe's. 
* Recipe from Bake from Scratch, Volume 3

 

 

 

  • Reply
    Carly
    Monday, March 29, 2021 at 4:37 pm

    Can the cut buns rise in the refrigerator overnight?

  • Reply
    Tara
    Thursday, July 2, 2020 at 5:28 pm

    I’m confused, do you spread the cream cheese filling over the 14 x 10 rectangle along with cardamom sugar?

  • Reply
    Floranet
    Saturday, July 13, 2019 at 1:35 am

    Great work! Couldn’t’ have been better.

  • Reply
    Beth
    Monday, April 1, 2019 at 10:04 pm

    These look wonderful! Would you mind sharing which brand of bread flour you used? The protein contents vary so widely. Thanks!

  • Reply
    Sabrina
    Friday, March 29, 2019 at 8:45 pm

    so lovely and a nice change from the cinnamon flavors that usually go with these, thank you!

  • Reply
    Chaya Rappoport
    Thursday, March 28, 2019 at 1:51 pm

    love the flavor idea for these buns and the light in the pictures is so beautiful!

  • Reply
    Abby
    Sunday, March 24, 2019 at 12:55 pm

    These buns are too gorgeous, Sarah, and so perfect for spring! I adore your photography, as always. xo

  • Reply
    Natalie
    Sunday, March 24, 2019 at 12:26 am

    YUM! This flavors combination sounds so good! Perfect for brunch!

  • Reply
    Kelly-Jane
    Saturday, March 23, 2019 at 10:06 am

    They look gorgeous!

    Very pleased to hear new book in the pipeline too ?? xx

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