STRAWBERRY BUNS RECIPES

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PISTACHIO, ROSE AND STRAWBERRY BUNS RECIPE - NYT COOKING



Pistachio, Rose and Strawberry Buns Recipe - NYT Cooking image

Meant for breakfast or as an accompaniment to a mug of hot tea, these Danish-like yeast buns are filled with pistachio cream and strawberry jam, then soaked in a rose water-scented sugar syrup. Adapted from "Golden," a cookbook from Honey & Co. cafe in London, the buns sweet but not at all cloying, with the rose water and pistachio adding a heady perfume. Feel free to substitute apricot or raspberry preserves, or orange marmalade, for the strawberry jam. And if you’re not a fan of rose water, try orange blossom water or even brandy instead. These are best served within eight hours of baking, but leftovers can be refreshed the next day by heating them in a 300-degree oven for 10 to 15 minutes, until just warmed through.

Provided by Melissa Clark

Total Time 3 hours 30 minutes

Yield 8 buns

Number Of Ingredients 16

5 tablespoons/70 grams unsalted butter, cubed and at room temperature, more for greasing pan
1 1/2 teaspoons/5 grams active dry yeast
1 large egg
2 1/2 tablespoons/30 grams granulated sugar
1/3 cup/80 milliliters whole milk, more if needed
2 1/3 cups/300 grams bread flour
Pinch of kosher salt
2/3 cup/80 grams pistachios
6 tablespoons/80 grams unsalted butter, at room temperature
1/3 cup plus 1 tablespoon/80 grams granulated sugar
1 large egg
1 tablespoon all-purpose flour
8 teaspoons strawberry jam
1/2 cups/100 grams granulated sugar
1 tablespoon honey
1 tablespoon rose water

Steps:

  • Make the dough: Place butter, yeast, egg, sugar and milk in bowl of a stand mixer fitted with a dough hook, or a large bowl if working by hand. Mixing on low speed or stirring with a wooden spoon, add flour and salt. If mixture looks dry, drizzle in another tablespoon or so of milk. Beat for 2 to 3 minutes in mixer, or 5 to 6 minutes by hand, until you get a soft but not sticky dough. Don’t worry if you still have some whole flecks of butter running through the dough; they will make your final bun quite light. Cover bowl in plastic wrap and chill for at least 2 hours and up to 12.
  • Make the pistachio cream: Put pistachios in a food processor and blitz until they resemble bread crumbs, then add butter, sugar, egg and flour and pulse until they are well combined to form a paste. Set aside. Cream can be made up to 2 days ahead and stored in refrigerator.
  • Lightly butter 8 cups of a muffin tin. Remove dough from refrigerator. On a lightly floured surface, roll dough into a 16- by 8-inch rectangle. Work with as little flour as possible so as not to dry out dough. Use a sharp knife or pizza slicer to cut eight 4- by 4-inch squares. Lift each square into a cup in the muffin tin and push all the way down. Allow excess dough to hang over sides. Divide pistachio cream among cups, then top each with a teaspoon of strawberry jam. Fold corners over lightly to cover filling, but don’t push them down. Set aside in a warm place and let them rise for 40 minutes to 1 hour; the buns' folds should rise considerably.
  • Place a clean, empty baking sheet in the center of the oven, and heat it to 400 degrees. When buns are done rising, place muffin tin on baking sheet and bake for 10 minutes. Turn sheet front to back, reduce oven temperature to 350 degrees and bake for another 10 minutes.
  • While the buns bake, make the syrup: In a small pot, bring 1/3 cup plus 1 tablespoon water, the sugar and the honey to a boil. Remove from heat and stir in rose water.
  • Remove buns from oven and brush generously with syrup; you don’t have to use it all. Let cool slightly in the tin before removing and serving.

Nutrition Facts : @context http//schema.org, Calories 516, UnsaturatedFatContent 9 grams, CarbohydrateContent 73 grams, FatContent 22 grams, FiberContent 2 grams, ProteinContent 9 grams, SaturatedFatContent 11 grams, SodiumContent 43 milligrams, SugarContent 41 grams, TransFatContent 1 gram

STRAWBERRY ROLLS RECIPE - FOOD.COM



Strawberry Rolls Recipe - Food.com image

Move over Cinnamon Rolls! These delicious Strawberry Rolls make a great breakfast dish as well as a summer dessert served warm with vanilla ice cream. The hardest thing about this recipe is waiting for the rolls to cool down enough to eat!

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 6-8 serving(s)

Number Of Ingredients 14

1 1/2 lbs strawberries, hulled, washed and drained
2/3 cup strawberry jam
1 tablespoon butter
1 tablespoon cornstarch
1 tablespoon quick-cooking tapioca
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/3 cup sugar
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
4 ounces cold butter, cut into 1/2 inch dice
3/4 cup cold milk

Steps:

  • First prepare the biscuit dough: Sift the flour with the baking powder and salt.
  • Cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas).
  • Drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps.
  • Turn out the dough onto a work surface and knead once or twice to gather it into a mass – DO NOT OVERWORK THE DOUGH – pat into a rectangle.
  • The dough can be made up to 2 hour ahead; wrap tightly and refrigerate.
  • Preheat the oven to 450°F and line the oven floor with foil to catch any drippings.
  • Spread the strawberries on paper towels to dry.
  • In a small bowl, stir the jam to loosen it.
  • In a saucepan, melt the butter and keep it warm.
  • In a large bowl, whisk together the cornstarch, tapioca, spices and sugar.
  • Halve any very large berries.
  • Gently toss the berries with the dry ingredients.
  • On a lightly-floured surface, roll out the biscuit dough into a 10 by 18-inch rectangle.
  • Square off the corners.
  • Brush the dough lightly with about half the melted butter.
  • Using a spatula, spread the jam over the rectangle, leaving a ½-inch border on one long side.
  • Starting at the opposite long side, roll up the dough jellyroll fashion and pinch the seam closed.
  • Roll the log so that it is an even diameter, 18-inches long; turn the log seam side down.
  • Quarter the log, then cut each quarter into 3 equal pieces so that there will be 12 rolls in all.
  • Give the strawberry filling a couple of gently folds to remix and spoon into a 9 inch glass pie plate and smooth the top as well as you can.
  • Arrange 8 biscuits around the perimeter of the pie dish and the remaining 4 biscuits into the center.
  • Don’t push the biscuits down into the strawberries.
  • Bake the Strawberry Rolls for 20 minutes, or until the top is golden-brown and the filling is bubbling.
  • Lower the oven temperature to 350°F, loosely cover the Rolls with foil and bake for 15 minutes longer.
  • Cool for 30 minutes before serving.

Nutrition Facts : Calories 557.4, FatContent 19.2, SaturatedFatContent 11.7, CholesterolContent 50, SodiumContent 574.4, CarbohydrateContent 91.6, FiberContent 4, SugarContent 42.5, ProteinContent 6.5

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