To prepare the starter, combine warm milk with fresh yeast, 1 tablespoon of sugar, and 1 heaped tablespoon of wheat flour. Cover and let it sit for 15 minutes to activate.
Add 430g of wheat flour, salt, and 100g of sugar to the active starter. Knead the dough for 3 minutes. Add the whole eggs and knead for another 5 minutes. Finally, incorporate the soft butter and knead until elastic. Cover and set aside for 1.5 hours to rise.
For the crumble, place 180g of wheat flour, almonds, cold butter, and powdered sugar into a bowl. Rub the mixture together with your hands until crumbly, then place it in the refrigerator.
To make the vanilla pudding, heat 500ml of milk with a vanilla bean in a pot. In a separate bowl, vigorously whisk the egg yolks, 100g of sugar, 1g of salt, and 55g of wheat flour. Pour the hot milk through a sieve into the yolk mixture while stirring constantly. Return everything to the pot and cook, stirring continuously, until thick. Cool in the fridge.
For the filling, toss the strawberries with 50g of sugar and let sit for 15 minutes. Drain the liquid into a pan and simmer until reduced. Add the strawberries, lemon juice, and thyme to the reduction, tossing for 1-2 minutes over the heat. Set aside to cool.
Divide the risen dough into 11 portions. Flatten each portion, spoon in the cooled strawberry filling, and seal them into buns. Let rise for 15 minutes.
Brush the risen buns with the leftover egg whites and sprinkle generously with the prepared crumble. Bake at 180°C (350°F) with the fan setting for 18 minutes.
Once the baked buns have fully cooled, pipe the chilled vanilla pudding on top and garnish with fresh wild strawberries.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →