Get ready to dive into the world of pillowy baked buns hiding a smooth vanilla custard and bursts of sweet strawberry jam, crowned with crisp, buttery streusel that crackles with every bite. Vanilla Cream and Strawberry Jam Streusel Buns bring together fluffy dough, velvety filling, and crunchy topping in one irresistible weekend project. Whether you’re treating yourself at breakfast or impressing brunch guests, these little beauties promise bakery-worthy results right from your home oven—let’s get started and fill your kitchen with sweetness!
Key Ingredients
Before rolling up your sleeves, let’s gather everything you need to create these decadent buns:
- 200 ml milk: Warms to help activate the yeast and hydrate the dough for a soft texture.
- 50 g granulated sugar: Feeds the yeast for a good rise and adds subtle sweetness to the dough.
- 7 g instant yeast: Leavens the dough, giving the buns their airy, fluffy structure.
- 1 large egg: Enriches the dough, adding moisture, structure, and a lovely golden hue.
- 400 g all-purpose flour: Provides the gluten framework for an elastic, tender crumb.
- 1/2 teaspoon salt: Balances sweetness and strengthens the dough’s gluten network.
- 30 g unsalted butter softened: Enriches the dough with fat, resulting in a richer flavor and tender bite.
- 250 ml milk: Forms the base of the vanilla cream, delivering a smooth, custardy filling.
- 40 g granulated sugar: Sweetens the custard and helps it thicken to the perfect consistency.
- 20 g cornstarch: Thickens the cream into a silky custard that holds its shape in the bun.
- 2 egg yolks: Add richness and structure, helping the custard set firmly.
- 1 teaspoon vanilla extract: Infuses the cream with classic vanilla flavor for a warm, aromatic note.
- 20 g unsalted butter: Stirred into the hot custard for extra silkiness and sheen.
- 100 g strawberry jam: Delivers bright, fruity bursts of flavor in each bite.
- 50 g all-purpose flour: Forms the base of the streusel, creating a crumbly, crisp topping.
- 50 g granulated sugar: Sweetens the streusel and promotes a beautifully golden crust.
- 40 g unsalted butter cold and cubed: Cut into the streusel for a flaky, crunchy finish.
- pinch salt: Enhances all flavors in the streusel and balances its sweetness.
How To Make Vanilla Cream and Strawberry Jam Streusel Buns
Transforming these ingredients into irresistible buns is simpler than you think. You’ll start by nurturing a soft dough, then whip up a silky vanilla cream custard, assemble each bun with jam, and shower them with crunchy streusel before baking to golden perfection. Follow these detailed steps to achieve bakery-level results at home:
1. Warm 200 ml milk until lukewarm, stir in 50 g granulated sugar and 7 g instant yeast, then set aside for 5–10 minutes until the surface is frothy and active.
2. In a large bowl, whisk together 400 g all-purpose flour and 1/2 teaspoon salt. Add the yeast mixture, 1 large egg, and 30 g softened unsalted butter. Knead by hand or in a mixer for 8–10 minutes until the dough is smooth, elastic, and slightly tacky. Cover and let proof in a warm spot until doubled in size, about 1 hour.
3. For the vanilla cream, whisk 40 g granulated sugar and 20 g cornstarch in a saucepan. Gradually pour in 250 ml milk, cooking over medium heat and stirring constantly until it thickens and bubbles. Remove a spoonful of hot cream, whisk it into 2 egg yolks to temper, then return to the pan. Cook 1–2 minutes more until silky. Off heat, stir in 1 teaspoon vanilla extract and 20 g unsalted butter until melted. Cool completely.
4. To make the streusel, combine 50 g all-purpose flour, 50 g granulated sugar, and a pinch of salt in a bowl. Cut in 40 g cold, cubed unsalted butter with a pastry cutter or fingers until the mixture resembles coarse crumbs. Chill in the fridge.
5. Preheat your oven to 180°C (350°F). Punch down the risen dough and divide into 12 equal pieces. Shape each piece into a smooth ball and gently flatten the top.
6. Place a spoonful of chilled vanilla cream in the center of each dough round, then top with 1 teaspoon strawberry jam. Gather the edges up and pinch to seal, placing each bun seam-side down on a parchment-lined baking sheet.
7. Generously sprinkle the chilled streusel over each bun. Cover loosely and let them proof for 20–30 minutes until puffy and jiggly.
8. Bake for 18–20 minutes, or until the streusel is golden and the buns sound hollow when tapped.
9. Transfer buns to a wire rack and allow to cool slightly before serving.
Serving Suggestions
These buns are a star on their own, but here are some ideas to elevate the experience even more:
- Freshly Brewed Coffee: The slight bitterness of coffee contrasts beautifully with the sweet custard and jam.
- Slightly Warm: Serve buns straight from the oven or reheat briefly to keep the vanilla cream gooey.
- Dusting of Icing Sugar: A light sprinkle adds visual appeal and a touch of extra sweetness.
- Side of Fresh Berries: Brighten the plate with juicy berries that echo the strawberry jam center.
Tips For Perfect Vanilla Cream and Strawberry Jam Streusel Buns
Mastering these buns is all about timing and temperature. Keep things chill when handling butter for the streusel and gentle when folding your custard into the dough. If you’re short on time, prepare components ahead—nothing beats a hot, fresh bun when guests arrive!
- Store buns in an airtight container at room temperature for up to 2 days.
- For richer vanilla cream use half milk and half cream.
- Streusel can be made a day ahead and kept chilled.
- Substitute raspberry or apricot jam for variety.
How To Store It
Proper storage ensures your buns stay tender and flavorful for as long as possible. Whether you’re saving extras or planning ahead, follow these methods to lock in freshness:
- Room Temperature: Place completely cooled buns in an airtight container; they’ll stay soft for up to 2 days.
- Freezing: Wrap individual buns tightly in plastic wrap and store in a freezer bag for up to 1 month—thaw at room temperature before reheating.
- Reheating: To refresh, preheat oven to 160°C and warm buns for 5–7 minutes until the streusel is crisp again.
- Avoid Refrigeration: Chilling can dry out the bread. Stick to room temperature or freezing for best texture.
Frequently Asked Questions
Here are quick answers to common questions about these streusel buns:
- How long does it take to prepare and bake these Vanilla Cream and Strawberry Jam Streusel Buns?
From start to finish, plan for about 2½–3 hours. This includes 10 minutes to proof the yeast, 8–10 minutes to knead the dough, 1 hour for the first rise, 20–30 minutes for the final proof, and 18–20 minutes of baking. Additional cooling time is about 15 minutes.
- How can I tell when the vanilla cream has reached the right consistency?
The vanilla cream should be thick enough to coat the back of a spoon. As it simmers, stir constantly; once bubbles appear and it mounds slightly, it’s ready. After tempering the yolks and cooking 1–2 more minutes, it will hold shape when chilled and won’t run off the buns.
- Can I prepare components ahead of time?
Yes. You can make the streusel up to 24 hours in advance—store it chilled in an airtight container. The vanilla cream can also be made a day ahead; cover it directly on the surface with plastic wrap to prevent a skin, then refrigerate. Bring both to room temperature before assembling.
- What adjustments can I make if I want a richer filling?
For a creamier custard, replace half of the 250 ml milk with heavy cream. Reduce cooking heat slightly and stir a bit longer for extra smoothness. The additional fat will yield a silkier texture that sets firmly in the buns.
- How do I prevent the buns from becoming soggy at the bottom?
Ensure your baking sheet is at room temperature and use parchment paper or a silicone mat for airflow. Let the buns proof on the sheet until puffy, then bake immediately. Avoid overcrowding and let baked buns cool on a wire rack to release steam.
- My custard came out with small lumps—how can I fix this?
Immediately whisk the hot cream vigorously to break up lumps. If needed, strain the custard through a fine-mesh sieve before adding vanilla and butter. In future batches, whisk continuously while cooking to prevent starch clumps.
- How should I store leftover buns and how long will they stay fresh?
Once completely cooled, store buns in an airtight container at room temperature for up to 2 days. To refresh, warm briefly in a 160°C oven for 5–7 minutes or microwave for 10–15 seconds. Avoid refrigeration, which can dry the buns.
What Makes This Special
What really sets these buns apart is that heavenly trio of textures: the tender, fluffy dough; the lusciously creamy vanilla custard; and the satisfyingly crunchy streusel. Each bite feels like a bakery treat—yet you made them yourself! Whether you’re a pastry pro or a curious home cook, these buns hit all the right notes. Feel free to print this recipe, save it for later, and come back whenever your sweet tooth calls. Drop a comment below if you try them or have any questions—I’m here to help you nail that perfect streusel top!
Vanilla Cream and Strawberry Jam Streusel Buns
Description
Experience pillowy baked buns hiding a smooth vanilla custard and bursts of sweet strawberry jam, crowned with crisp, buttery streusel that crackles with every bite.
Ingredients
Instructions
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Warm 200 ml milk until lukewarm, stir in 50 g sugar and 7 g yeast, then set aside for 5–10 minutes until frothy.
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In a bowl combine 400 g flour and 1/2 teaspoon salt, add yeast mixture, 1 egg, and 30 g softened butter, then knead until smooth and elastic, about 8–10 minutes. Cover and let rise until doubled, about 1 hour.
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To make vanilla cream, whisk 40 g sugar and 20 g cornstarch in a saucepan, gradually add 250 ml milk, cook over medium heat stirring until thickened. Temper 2 yolks with a spoonful of hot cream, return to pan, cook 1–2 minutes more, remove from heat and stir in 1 teaspoon vanilla and 20 g butter. Cool completely.
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For streusel, combine 50 g flour, 50 g sugar, and a pinch salt in a bowl, cut in 40 g cold butter until mixture resembles coarse crumbs, then chill.
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Preheat oven to 180°C. Punch down dough and divide into 12 pieces, shape each into a ball and flatten slightly.
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Place a spoonful of vanilla cream in the center of each piece, top with 1 teaspoon strawberry jam, gather edges to seal and place seam-side down on a baking sheet.
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Sprinkle chilled streusel over the buns and let proof for 20–30 minutes until puffy.
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Bake for 18–20 minutes until golden brown.
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Cool buns on a wire rack before serving.
Note
- Store buns in an airtight container at room temperature for up to 2 days.
- For richer vanilla cream use half milk and half cream.
- Streusel can be made a day ahead and kept chilled.
- Substitute raspberry or apricot jam for variety.
