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⁣


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.

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