Ingredients:
Tangzhong:
80 g whole milk
20 g bread flour
Main brioche dough:
300 g bread flour,
42 g sugar
5 g salt
Zest from 1/2 lemon
150 g eggs
8 g fresh yeast
20 g whole milk*
All the tangzhong
90 g unsalted butter, softened and cut into cubes
✅only add the milk if your dough looks a little dry or if you’re used to working with high hydration dough.
Whipped cream filling:
500 g whipping cream, cold
60 g powdered sugar (+/- to taste)
1 tsp vanilla bean paste
METHOD:
1. Prepare the tangzhong:
Add milk and flour to a small pot and heat up over medium heat while stirring. Once thickened, remove from heat and transfer to a bowl. Cover with plastic wrap. Cool to room temp before continuing with the main dough.
2. Make the main dough:
• Add all ingredients, except butter, including the tangzhong, to the bowl of a stand mixer fitted with a dough hook. Knead for 10 minutes on low-med.
• Add cubed, softened butter, one cube at a time. Once all the butter is added, mix for 10-20 minutes until the dough passes the windowpane test.
• Transfer to a lightly oiled bowl—proof at 78F/26C for about 90 minutes or until doubled in size.
3. Shape and bake:
•Once doubled, punch down the dough to deflate. Divide into 12 equal pieces and roll into rounds.
• Place on a lined baking tray, cover, and proof at 78F/26C for about 60 minutes.
• Brush with egg wash and bake at 350F/180C for 12 minutes or until golden on top. Cool to room temp.
4. Make the whipped cream filling:
Use your stand mixer with the whisk attachment or a hand mixer, and beat the ingredients until soft peaks form.
5. Assemble:
Cut the buns in half without cutting all the way through. Fill the buns with cream, garnish with fresh strawberries and sprinkle powdered sugar on top.
