Sunday, May 27, 2018

Rosie Makes Strawberry Cream Cheese Buns.


I happened to have an extra Hawthorne visiting home.
That fact, along with some lovely strawberries
we found at TarHeel Too Produce,
and it was just a hop, skip, and a jump
to get to Strawberry Cream Cheese Buns.
And everybody was happy.

These are basically sweet buns
 with a strawberry filling rolled up and baked
then squiggled with a frosting.

For the strawberry filling:
First, prepare the strawberry filling.
Wash and hull 1 quart strawberries,
then toss in a bowl with 3 TB sugar.

Place berries in a single layer 
on baking sheets lined with parchment paper.

Bake at 350° for about 25 minutes -
until the berries give up the juices.
Let cool in pan.

Scrape berries along with pan juices into a medium bowl.
Add in:
 1/2 cup sugar
 1 TB cornstarch
 1 tsp cinnamon
grated zest of one orange
Squish the roasted berries and stir to combine.

Set aside the lovely mash while you work on the dough.

For the dough:

3/4 cup milk
1/2 cup cream cheese
2 TB unsalted butter
2 TB sugar
1 egg
1 package yeast
1 tsp salt
3 1/4 cups King Arthur unbleached AP flour

For the whole milk,
I substituted 1/2 cup almond milk and 1/4 cup cream.
Because I never have whole milk,
but always have skim or almond and heavy cream.

Nuke the milk, cream cheese, and butter
for about 90 seconds or until lukewarm.
Transfer to a large mixing bowl and add
sugar, egg, yeast, salt, and flour.  
Mix and knead to make a soft dough.
Cover and let rise about an hour until doubled and puffy.

Turn out risen dough and pat into a 13" x 18" rectangle.

Spread strawberry filling over dough,
leaving a 1/2" strip along one long edge.

Well, I guess I could've done better here.
But I had no complaints.

Starting with the filling-covered edge,
start rolling the dough up into a log.
Pinch seams to seal.
And yes, it's messy!

Lick fingers...
Cut into 12 equal pieces and place rolls,
cut side up, in a greased 9" x 13" pan.

Cover with plastic and...
... let rise.
About an hour.
Until doubled.

Bake at 350°, 25 or so minutes,
until light golden brown.
Let cool on a rack.

And now, for the icing:
If you can, get a hand model to pipe the icing,
by all means, go ahead!
1/4 cup cream cheese, room temperature
1 cup powdered sugar
1 tsp vanilla
 Beat all together until smooth.
1-2 tsp milk or cream 
(Add milk or cream gradually until frosting is spreadable but still thick.)
Scoop frosting into plastic bag,
snip off end,
and pipe onto rolls.

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