Triple your berry intake in the morning with these richly frosted buns. Slathered with Strawberry Cream Cheese Frosting and packed with poppy seeds and Strawberry Cream Cheese, these Strawberry Poppy Seed Buns are the splurge that you—and your strawberries—deserve.
Watch our editor-in-chief, Brian Hart Hoffman, bake these springtime buns on Hallmark Channel’s Home and Family!
Strawberry Poppy Seed Buns
Makes 12 buns
- 4 cups (508 grams) bread flour
- 2 tablespoons (24 grams) granulated sugar
- 2¼ teaspoons (4.5 grams) instant yeast
- 2 teaspoons (6 grams) poppy seeds
- 1 teaspoon (3 grams) kosher salt
- 1¼ cups (300 grams) warm whole milk (120°F/49°C to 125°F/52°C)
- ¼ cup (57 grams) unsalted butter, melted
- 1 large egg (50 grams)
- ½ recipe Strawberry Cream Cheese (recipe follows)
- ⅓ cup (76 grams) unsalted butter, softened
- Strawberry Cardamom Sugar (recipe follows)
- Strawberry Cream Cheese Frosting (recipe follows)
- In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, sugar, yeast, poppy seeds, and salt.
- In a large measuring cup, stir together warm milk and melted butter. With mixer on low speed, gradually add milk mixture and egg to flour mixture, beating until a soft dough forms, stopping to scrape sides of bowl, if necessary. Increase mixer speed to medium, and beat until smooth and elastic, about 7 minutes.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
- On a lightly floured surface, roll dough into a 14x10-inch rectangle. Spread Strawberry Cream Cheese onto dough. Fold dough into thirds, like a letter. Cover with plastic wrap, and let rest for 10 minutes.
- Butter and flour a 13x9-inch baking pan.
- On a lightly floured surface, roll dough into a 14x10-inch rectangle. Spread butter onto dough, leaving a ½-inch border on one long side. Sprinkle with Strawberry Cardamom Sugar. Starting with one long side, roll dough into a log, pinching seam to seal. Trim ends. Slice into 12 rolls. Place in prepared pan. Let rise in a warm, draft-free place (75°F/24°C) until puffed, about 45 minutes.
- Preheat oven to 375°F (190°C).
- Bake until golden brown and puffed, 25 to 30 minutes. Let cool on a wire rack. Drizzle with Strawberry Cream Cheese Frosting. Serve warm.
Strawberry Cream Cheese
Makes about 1 cup
- 8 ounces (225 grams) cream cheese, softened
- ½ cup (8 grams) freeze-dried strawberries, powdered (see Pro Tip on page 63)
- ½ cup (73 grams) diced fresh strawberries
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, freeze-dried strawberries, and fresh strawberries at medium-low speed until well combined. Refrigerate in an airtight container for up to 4 days.
Strawberry Cardamom Sugar
Makes about 1 cup
- ¾ cup (150 grams) granulated sugar
- ⅓ cup (5 grams) freeze-dried strawberries
- 1 teaspoon (2 grams) ground cardamom
- 1 teaspoon (1 gram) lemon zest
- In the work bowl of a food processor, place all ingredients; process until well combined. Store in an airtight container at room temperature for up to 1 week.
Strawberry Cream Cheese Frosting
Makes about 1 cup
- 4 ounces (115 grams) cream cheese, softened
- 1½ tablespoons (21 grams) unsalted butter, softened
- 1½ cups (180 grams) confectioners’ sugar
- ¼ cup (4 grams) freeze-dried strawberries, powdered (see Notes)
- 2 to 3 tablespoons (30 to 45 grams) whole milk
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy. With mixer on low speed, gradually add confectioners’ sugar and freeze-dried strawberries, beating until combined. Add milk, 1 tablespoon (15 grams) at a time, beating until desired consistency is reached. Use immediately.
To make powdered freeze-dried strawberries, place freeze-dried strawberries in the bowl of a food processor. Pulse until reduced to a powder.