No-Knead Strawberry Sweet buns

 

My sister's family came to stay with us for 1 week ^^

So I spend most of my time in the kitchen (and eating)  than shooting and editing the video. I love to cook for my family and most of all eating with them (I have a big family ^^) is fun, especially when people enjoy the food that you cook! 

When there are a lot of people to serve, making something in advance is the best thing that you can do, and it will be better to make an easy menu.

This bread is great for breakfast (anyway, you can enjoy it at any time of the day if you want). With sweet and sour fruit filling, rich and buttery no-knead dough, and sweet and nutty crumble, it's really addictive.

If you love sweetness, you can use more sugar for the filling but I think a bit of sourness is a good contrast to the sweet crumble.

The sweet and buttery no-knead dough is very easy to make, just fold the dough (actually working time is quite short) and after resting and rising the dough will do its own magic.

Rising the dough in the refrigerator has other benefits than low temperature as the butter in the dough will set, making it easier to roll and shape it too.

If your kitchen is hot, refrigerating the dough before cutting (about 1 hour) is recommended.

No-Knead Strawberry Sweet buns

Makes 9 pieces

No-knead sweet dough

65 g ................... Unsalted butter
240 g ................. All-purpose flour
3 g ..................... Instant yeast

4 g ..................... Salt 

35 g ................... Honey

100 g ................. Egg

75 g ................... Milk 

Strawberry filling
230 g ................. Strawberry, hulled and cut into pieces before weighing

40 g ................... Granulated sugar

1/8 tsp ................ Salt

15 g ................... Lemon juice

Crumbles
95 g ................... All-purpose flour

50 g ................... Almond powder

65 g ................... Granulated sugar

65 g ................... Brown sugar

1/2 tsp ............... Salt

1/2 tsp ............... Cinnamon powder

85 g ................... Unsalted butter, cool, cut into 1 cm. pieces

Melt the butter and let it cool completely before using.

Put the all-purpose flour and yeast into a bowl and whisk to combine. Put the salt into the bowl and whisk again to combine.

Pour the melted butter, egg, honey, and milk into the bowl.

Mix together.

Mix until dough is formed.

Cover and let the dough rest for 30 minutes.

Pull and fold the dough from the outside, do it 6-8 times.

Cover and let the dough rest for 30 minutes.

Pull and fold the dough from the outside, do it 6-8 times.

Cover and let the dough rest for 30 minutes.

Pull and fold the dough from the outside, do it 6-8 times.

Cover and let the dough rest for 30 minutes.

Pull and fold the dough from the outside, do it 6-8 times.

The dough will be smooth.

Cover and let the dough rise in the refrigerator overnight (8-24 hours).

Put the strawberry, lemon juice, and salt into a pan.

Place over low heat.

And let it simmer for 20 minutes.

Pour into a bowl and let it cool completely.

Make the crumble:

Put all the ingredients except the butter into a bowl and whisk to combine.

Put the butter into the bowl and mix with a scraper or fingertips.

Until the crumble formed.

Put 100 g of the crumble into a 20x20 cm. square pan. Level it.

When the dough is ready.

Roll with a rolling pin,

Into a 27x25 cm. rectangular.

Spread the strawberry filling over the dough. Roll the dough into a log.

Cut into 9 equal pieces.

Place the cut dough into the prepared pan.

Top with the rest of the crumble mixture.

Cover and let it rise for 90 minutes.

Before baking, preheat an oven to 180℃

Bake in the preheated oven for 25-30 minutes.

Let it cool before serving.

No-Knead Strawberry Sweet buns