Strawberry Butter Rose Buns – Lovely dense yet delicate dough buns shaped as roses and filled with strawberry jam and perfect berry flavor for brunch entertaining.
BLACK GIRL BAKING
Some cookbooks stay with you in such an authentic way. Black Girl Baking by Jerrelle Guy did just that for me. For months, I followed Jerrelle and her blog Chocolate for Basil on Instagram because her aesthetic is just unreal. I’ve been in awe of her style and talent for quite some time (secretly wishing she would give me an ounce of it) so when she reached out to me asking me to write a blurb for her first cookbook, I was beyond thrilled. And with a title as bold and necessary as Black Girl Baking, I was honored to be included.
It is so refreshing to see such a unique and real perspective in a new cookbook, something that makes you take notice. That’s what this book does. Jerrelle doesn’t have the same point of view of baking as I grew up with. I had so many generations that stirred me towards my path however her path was different. I love that she provides so many dietary options for her recipes giving variations for vegan, whole wheat and egg free renditions.
SPRING AND BERRIES
With Spring on its way, I have been thinking a lot about berries and how they summon the enthusiasm of the impending season. I get excited thinking about the longer days, the jackets and short sleeves, the upcoming farmers markets and now the joy of taking my Baby Cakes out in the nicer weather. I’ve started planning our days since my maternity leave will be coming to an end soon enough. Taking in as much time as possible with her is my goal since I know I will be back on flights before I know it.
STRAWBERRY BUTTER ROSE BUNS RECIPE
My excitement for spring has now translated into berry recipes like this Strawberry Butter Rose Buns recipe in Jerrelle’s cookbook. It is so vibrant and lovely in so many ways. The dough is slightly dense due to the whole wheat flour but also delicate. Such a feat to achieve!!!
There is also such a lovely berry flavor throughout because of the jam and glaze, and the citrusy acid from the lemon juice really brings that out in a more distinct way. I could see these served at Easter brunch or for Mother’s Day in a heartbeat. Either way, you should definitely give them a try and pick up this cookbook while you are at it.
If you like this recipe, check out some of my other dessert bread recipes below!
Strawberry Butter Rose Buns
- ¾ cup oat or nut milk warmed to 115F
- ¼ cup packed brown sugar or coconut sugar divided
- 1 ¼ tsp active dry yeast
- 1 ½ cups white whole wheat flour
- 1 ½ cups whole wheat pastry flour
- ½ tsp salt
- ¼ cup flax egg or 1 egg at room temperature
- ½ cup softened butter divided (dairy-free if desired)
- ½ cup strawberry jam
- 3 tbsp granulated sugar
- Zest and juice of 1 lemon
- 2 strawberries hulled
- Juice of 1 lemon and zest of ½ lemon
- 1 cup confectioners’ sugar
- To make the buns, in a bowl, add the warm milk and 1 tablespoon of the brown sugar. Sprinkle over the yeast and let it bloom until a cap of foam forms on the top, 5 to 10 minutes.
- In a large mixing bowl or stand mixer with a dough hook attachment, combine the flours and salt. Then add the bloomed yeast mixture, the remaining 3 tablespoons of brown sugar and the thickened flax egg. Knead the ingredients until a dough is formed, about 2 minutes in a stand mixer. Once the dough has formed, add ¼ cup of the butter and continue to knead until the butter is completely worked in adn the dough is smooth and tacky. Transfer it to a clean, oiled bowl, cover it with plastic wrap and leave it in a warm dry place until it is doubled in sized, about 1 ½ hours.
- Lightly flour a work surface and a rolling pin and have an oiled muffin tin nearby. Inwrap the risen dough, punch it down in the center to release the air and roll it out to an 11 x 22-inch rectangle. Spread the strawberry jam and the remaining ¼ cup of softened butter all over the surface, and then sprinkle over the granulated sugar, lemon zest and lemon juice. Sarting at the wider end of the dough, cut it into 12 equal strips, then roll the strips tightly into buns. Place the buns in the oiled muffin tin, cover again with plastic wrap and let them rest for 20 to 30 more minutes.
- Preheat the oven to 375F. Unwrap the buns and bake them in the oven for 18 t0 22 minutes, or until puffed and golden brown on top. Remove the buns from the oven and make the glaze.
- To make the glaze, in a blender, blend the strawberries, lemon juice, lemon zest and confectioners sugar until smooth. Strain to remove the seeds, if you like, and drizzle over the warm buns. Serve.