Imagine biting into a soft, pillowy bun bursting with vibrant strawberry flavor and that irresistible tangy sourdough complexity. These Strawberry Sourdough Babka Buns are not just a recipe; they're a culinary adventure that transforms humble ingredients into a bakery-worthy masterpiece. Whether you're a sourdough enthusiast or a weekend baker looking to impress, these buns promise to elevate your baking game and tantalize your taste buds with every single bite.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Bakery
Serves: 12 Buns
Ingredients
- 3 cups all-purpose flour
- 1 cup active sourdough starter
- 1/2 cup milk
- 1/4 cup sugar
- 1/4 cup butter, softened
- 2 eggs
- 1 cup fresh strawberries, chopped
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Instructions
- In a large mixing bowl, combine active sourdough starter, milk, sugar, softened butter, eggs, and vanilla extract. Whisk together until well incorporated and smooth.
- In a separate bowl, sift together all-purpose flour and salt. Gradually add dry ingredients to the wet mixture, stirring until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 10-12 minutes until smooth, elastic, and slightly tacky. The dough should pass the windowpane test, stretching thin without tearing.
- Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm environment for 4-6 hours until doubled in size. The fermentation time depends on room temperature and starter activity.
- After first rise, gently deflate dough and roll out on a floured surface into a large rectangle approximately 18x12 inches.
- Spread chopped fresh strawberries evenly across the dough surface, leaving a small border around edges.
- Roll the dough tightly from the long side, creating a log shape with strawberries inside. Slice the log into 12 equal portions.
- Place buns in a buttered baking dish, leaving small spaces between each. Cover and let rise again for 1-2 hours until puffy.
- Preheat oven to 375°F (190°C). Brush buns with egg wash for golden color if desired.
- Bake for 22-25 minutes until tops are golden brown and internal temperature reaches 190°F (88°C).
- Remove from oven, let cool in pan for 15 minutes, then transfer to a wire rack. Optionally dust with powdered sugar before serving.
Tips
- Starter Strength is Key: Ensure your sourdough starter is active and bubbly before beginning. A robust starter guarantees better rise and more complex flavor.
- Temperature Matters: Let ingredients like milk and eggs come to room temperature for better ingredient incorporation and consistent dough texture.
- Windowpane Test: Don't rush the kneading process. Take time to develop gluten by performing the windowpane test - the dough should stretch thin without breaking.
- Strawberry Tip: Pat chopped strawberries dry to prevent excess moisture from making your dough soggy.
- Rising Environment: Use a warm, draft-free spot for proofing. A slightly warm oven (turned off) or a sunny windowsill works perfectly.
- Even Cutting: Use a sharp knife or bench scraper to create uniform bun sizes for consistent baking.
- Golden Finish: The egg wash is optional but creates a beautiful, glossy top. For a vegan alternative, use plant-based milk.
Nutrition Facts
Calories: 242kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 40mg
