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.
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.