Ingredients: ⁣

Tangzhong: ⁣
80 g whole milk⁣
20 g bread flour⁣
Main Brioche Dough: ⁣
300 g bread flour
42 g sugar⁣
5 g salt⁣
Zest from 1/2 lemon⁣
150 g eggs⁣
8 g fresh yeast
20 g whole milk
All the tangzhong⁣
90 g unsalted butter, softened and cut into cubes⁣ only add the milk if your dough looks a little dry or if you’re used to working with high hydration dough. ⁣
Whipped Cream Filling: ⁣
500 g whipping cream, cold
60 g powdered sugar (+/- to taste)⁣
1 tsp vanilla bean paste⁣
Prepare The Tangzhong: ⁣
Add milk and flour to a small pot and heat up over medium heat while stirring. Once thickened, remove from heat and transfer to a bowl. Cover with plastic wrap. Cool to room temp before continuing with the main dough. ⁣⁣⁣
Make the Main Dough: ⁣
Add all ingredients, except butter, including the tangzhong, to the bowl of a stand mixer fitted with a dough hook. Knead for 10 minutes on low-med. ⁣⁣⁣
Add cubed, softened butter, one cube at a time. Once all the butter is added, mix for 10-20 minutes until the dough passes the windowpane test. ⁣⁣⁣
Transfer to a lightly oiled bowl—proof at 78F/26C for about 90 minutes or until doubled in size. ⁣⁣⁣
Shape and Bake: ⁣
Once doubled, punch down the dough to deflate. Divide into 12 equal pieces and roll into rounds. ⁣⁣⁣
Place on a lined baking tray, cover, and proof at 78F/26C for about 60 minutes. ⁣⁣⁣
Brush with egg wash and bake at 350F/180C for 12 minutes or until golden on top. Cool to room temp.⁣
Make the whipped cream filling: ⁣
Use your stand mixer with the whisk attachment or a hand mixer, and beat the ingredients until soft peaks form. ⁣
Assemble: ⁣
Cut the buns in half without cutting all the way through. Fill the buns with cream, garnish with fresh strawberries and sprinkle powdered sugar on top.

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