Strawberry Cream Funfetti Buns
Strawberry Cream Funfetti Buns
Ingredients
For the Brioche Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1/2 cup milk, warm (105-115°F)
- 1/2 cup unsalted butter, softened, cut into 1-inch pieces
- 1/4 cup rainbow sprinkles
- 1/4 cup dried cranberries
For the Strawberry White Chocolate Filling
- 1 pound fresh strawberries, hulled and quartered
- 1/4 cup granulated sugar
- 1/2 lemon, juiced
- 6 ounces white chocolate, finely chopped
- 2 tablespoons heavy cream
For the Strawberry Swirled Whipped Cream
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1/4 cup strawberry purée, reserved from filling, or extra cooked strawberries
For Garnish
- 4 fresh strawberries, whole, with green tops
Instructions
- 1
In a large bowl, combine the flour, 1/4 cup granulated sugar, yeast, and salt. Make a well in the center.
⏱️ 2 min
- 2
In a separate bowl, whisk together the beaten eggs and warm milk. Pour the wet ingredients into the well of the dry ingredients. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
⏱️ 3 min
- 3
Knead the dough on a lightly floured surface or with the dough hook for 5 minutes. Gradually add the softened butter, one piece at a time, incorporating each piece before adding the next. Continue kneading for another 10-15 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 20 min
- 4
Gently fold in the rainbow sprinkles and dried cranberries until evenly distributed. Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
While the dough rises, prepare the strawberry white chocolate filling. In a medium saucepan, combine the quartered strawberries, 1/4 cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens into a purée, about 10-15 minutes.
⏱️ 15 min
- 6
Remove the strawberry purée from heat. Reserve 1/4 cup of the purée for the whipped cream topping. Place the chopped white chocolate in a heatproof bowl. Pour the hot strawberry purée over the white chocolate. Add the 2 tablespoons of heavy cream. Let sit for 5 minutes to melt the chocolate.
⏱️ 5 min
- 7
Using an immersion blender, blend the strawberry, white chocolate, and cream mixture until completely smooth and emulsified. If you don't have an immersion blender, transfer to a regular blender and blend until smooth. Cover and refrigerate until firm enough to pipe, at least 30 minutes.
⏱️ 35 min
- 8
Once the dough has doubled, gently punch it down. Divide the dough into 4 equal portions. Shape each portion into a smooth ball. Place each dough ball into a greased 4-inch metal baking ring on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise again for 30-45 minutes, or until visibly puffy.
⏱️ 55 min
- 9
Preheat oven to 375°F (190°C). Bake the buns for 20-25 minutes, or until golden brown and cooked through. Remove from the oven and let cool slightly in the rings before carefully removing them to a wire rack to cool completely.
⏱️ 25 min•🌡️ 375
- 10
Once the buns are completely cool, prepare the strawberry swirled whipped cream. In a cold bowl, combine the 1 cup cold heavy cream and powdered sugar. Beat with an electric hand mixer on high speed until stiff peaks form.
⏱️ 5 min
- 11
Gently swirl the reserved 1/4 cup strawberry purée into the whipped cream with a spatula, creating a marbled effect. Do not overmix.
⏱️ 2 min
- 12
To assemble, transfer the chilled strawberry white chocolate filling to a piping bag fitted with a long, thin nozzle (or a plain round tip). Insert the nozzle into the center of the bottom of each bun and pipe in the filling until the bun feels heavy and slightly expanded.
⏱️ 5 min
- 13
Transfer the strawberry swirled whipped cream to a piping bag fitted with a star tip (or your preferred decorative tip). Pipe a generous swirl of whipped cream on top of each filled bun.
⏱️ 3 min
- 14
Garnish each bun with a fresh whole strawberry. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Cream Funfetti Buns
Ingredients
For the Brioche Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1/2 cup milk, warm (105-115°F)
- 1/2 cup unsalted butter, softened, cut into 1-inch pieces
- 1/4 cup rainbow sprinkles
- 1/4 cup dried cranberries
For the Strawberry White Chocolate Filling
- 1 pound fresh strawberries, hulled and quartered
- 1/4 cup granulated sugar
- 1/2 lemon, juiced
- 6 ounces white chocolate, finely chopped
- 2 tablespoons heavy cream
For the Strawberry Swirled Whipped Cream
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1/4 cup strawberry purée, reserved from filling, or extra cooked strawberries
For Garnish
- 4 fresh strawberries, whole, with green tops
Instructions
- 1
In a large bowl, combine the flour, 1/4 cup granulated sugar, yeast, and salt. Make a well in the center.
⏱️ 2 min - 2
In a separate bowl, whisk together the beaten eggs and warm milk. Pour the wet ingredients into the well of the dry ingredients. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
⏱️ 3 min - 3
Knead the dough on a lightly floured surface or with the dough hook for 5 minutes. Gradually add the softened butter, one piece at a time, incorporating each piece before adding the next. Continue kneading for another 10-15 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 20 min - 4
Gently fold in the rainbow sprinkles and dried cranberries until evenly distributed. Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
While the dough rises, prepare the strawberry white chocolate filling. In a medium saucepan, combine the quartered strawberries, 1/4 cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens into a purée, about 10-15 minutes.
⏱️ 15 min - 6
Remove the strawberry purée from heat. Reserve 1/4 cup of the purée for the whipped cream topping. Place the chopped white chocolate in a heatproof bowl. Pour the hot strawberry purée over the white chocolate. Add the 2 tablespoons of heavy cream. Let sit for 5 minutes to melt the chocolate.
⏱️ 5 min - 7
Using an immersion blender, blend the strawberry, white chocolate, and cream mixture until completely smooth and emulsified. If you don't have an immersion blender, transfer to a regular blender and blend until smooth. Cover and refrigerate until firm enough to pipe, at least 30 minutes.
⏱️ 35 min - 8
Once the dough has doubled, gently punch it down. Divide the dough into 4 equal portions. Shape each portion into a smooth ball. Place each dough ball into a greased 4-inch metal baking ring on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise again for 30-45 minutes, or until visibly puffy.
⏱️ 55 min - 9
Preheat oven to 375°F (190°C). Bake the buns for 20-25 minutes, or until golden brown and cooked through. Remove from the oven and let cool slightly in the rings before carefully removing them to a wire rack to cool completely.
⏱️ 25 min•🌡️ 375 - 10
Once the buns are completely cool, prepare the strawberry swirled whipped cream. In a cold bowl, combine the 1 cup cold heavy cream and powdered sugar. Beat with an electric hand mixer on high speed until stiff peaks form.
⏱️ 5 min - 11
Gently swirl the reserved 1/4 cup strawberry purée into the whipped cream with a spatula, creating a marbled effect. Do not overmix.
⏱️ 2 min - 12
To assemble, transfer the chilled strawberry white chocolate filling to a piping bag fitted with a long, thin nozzle (or a plain round tip). Insert the nozzle into the center of the bottom of each bun and pipe in the filling until the bun feels heavy and slightly expanded.
⏱️ 5 min - 13
Transfer the strawberry swirled whipped cream to a piping bag fitted with a star tip (or your preferred decorative tip). Pipe a generous swirl of whipped cream on top of each filled bun.
⏱️ 3 min - 14
Garnish each bun with a fresh whole strawberry. Serve immediately.
⏱️ 1 min