Dear friends, welcome back. Today at Light and Tasty we talk about strawberries, an event we cannot miss every year at the first signs of summer. 🍓 For the occasion, I pulled out a recipe I tried last spring and promised myself to make again: sweet buns stuffed with strawberries. The right day came just yesterday, I prepared them for our Sunday breakfast… which we can finally enjoy on the terrace in full relaxation. 😊 Ahhh what a satisfaction! 😃

Do you like sweet stuffed buns? We love them.

The favorite filling at our house is jam, but to limit sugar since they are sweet buns, I learned to use fruit ever since the successful blueberry buns. But all berries are great to use as a filling for sweet buns (I need to try with raspberries!). Initially, I was a bit skeptical about strawberries because I feared they would release too much liquid, but I was proved wrong because the result was excellent. We really liked these buns!

And now… it’s your turn! I wish you a good breakfast! 🥰

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Here I leave you the recipes of the other sweet buns stuffed and not available on the blog. All to be redone… with strawberry filling! 😉👇

Difficulty: Easy
Cost: Inexpensive
Rest time: 8 Hours
Preparation time: 10 Minutes
Portions: 10 buns
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

223.46 Kcal

calories per serving

Info Close

Energy 223.46 (Kcal)
Carbohydrates 43.17 (g) of which sugars 9.37 (g)
Proteins 6.31 (g)
Fat 3.64 (g) of which saturated 0.85 (g)of which unsaturated 2.65 (g)
Fibers 1.32 (g)
Sodium 65.91 (mg)

Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

14.8 oz all-purpose flour
4.6 oz liquid sourdough starter (licoli)
0.8 cup milk
0.35 cup sugar
1.75 tbsp corn oil
5 strawberries (medium size, about 100 g)

Tools

Bowl
Baking Tray
Parchment Paper
Cooling Rack

How to Prepare Sweet Buns Stuffed with Strawberries

Prepare the dough (it’s a simple milk dough, leavened with licoli):
Pour the licoli, milk, sugar, and oil into a bowl.
Mix with a spoon to dissolve the sugar.
Gradually add the flour and work everything by hand for a few minutes.
Once the dough is prepared (it will remain slightly moist and sticky), let it rise in a protected place.
☝ As always, I put it in the microwave, which works very well as a proofing chamber (in the absence of a real proofing cell).
Let the dough rise until it doubles (for 8-10 hours, depending on the room temperature).
👉 In the first two hours, it is advisable to do two-three S&F folds (but they are optional). These are very simple but very useful folds to strengthen the dough (you can find some photos of these folds in this recipe).
When the dough has risen, take small portions of dough (I got 10).
Before proceeding with making the buns, prepare the strawberries: wash them under running water, dry them with paper towels, remove the stem, and cut each strawberry into two or four pieces, depending on the size.
Gently spread each portion of dough with your fingertips, without pressing too hard, and place two-three pieces of strawberry in the center (if small, they can be left whole).
Close the dough around the strawberry pieces forming a round stuffed bun.
👉 Close the dough carefully, as any cracks might widen during baking, causing the juice released by the strawberries to leak out.
Brush the buns with a little milk.
Bake at 392°F and cook for about 25 minutes, lowering to 356°F from halfway through cooking.
If the buns are well closed, usually nothing leaks (but it also depends on the quality of the strawberries and how generous you want the filling to be).
In any case, there’s always that one bun that wants to stand out… 😊
Even if some prefer them like this!
Let the buns cool on a rack for about half an hour before eating them. 😊😋🍓
Small variant:
You can use not only fresh strawberries but also strawberries marinated in sugar and lemon.
In these cases… just swipe a few strawberries from the marinade… and the Sunday treat is served! 😃😋