1 cup + 3 tbsp milk
50 g fresh yeast
1/3 cup sugar
2 egg yolks
80 g butter
2 tbsp vegetable oil
500 g plain flour
1 tsp salt
100 g plain flour
3 tbsp sugar
50 g butter
Lauretta strawberry filling 50%
1 egg yolk, 2 tbsp milk – for brushing the dough
Warm up the milk. Combine the yeast with 1 teaspoon of sugar, 1 spoon of flower and 3 spoons of warm milk. Leave in a warm place for 10 minutes to leaven.
Mix egg and yolks with sugar. Put flour and salt in a mixing bowl and combine. Melt the butter and leave to cool slightly.
Add the prepared leaven to the flour, along with the remaining warm milk and the egg/sugar mixture. Mix a little, slowly adding the butter and oil. Next, knead the dough for about 10-15 minutes.
Put the dough in a bowl brushed with oil and let it rise for 1 hour.
In the meantime, prepare the crumb. Combine the flour with sugar, add cold butter and rub between your fingers to get crumble. Put it in the fridge.
Divide the dough into 10 pieces. Line a baking sheet with baking paper.
Flatten a piece of dough in your hands and give it a round shape. Put a teaspoon of Lauretta strawberry filling 50% in the middle of each piece of the dough, wrap it around the edges and press the edges together. Place the bun on the baking sheet so that the seams of the dough are face down. Keep some spacing between the buns. Leave in a warm place for 30 minutes to rise.
Mix the additional milk with the yolk and brush each bun, then top with the crumble.
Put the buns into a preheated oven set to 180ºC and bake for 25-30 minutes.