Strawberry Swirl Buns – A Spring Dessert

Step-by-step method

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At a glance

These soft and fragrant spring buns showcase swirled strawberries that caramelize beautifully as they bake, creating a melt-in-your-mouth sweetness. You'll need to prepare and rise a yeast dough, then roll it with a sweet filling and fresh strawberries before cutting into snail-shell shapes and baking until golden – just be sure to place a tray underneath to catch any leaking strawberry juice.

  1. 1/4

    Yeast dough

    Prepare the yeast dough in the usual way. Once it has risen, roll it out into a rectangle.

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  2. 2/4

    Roll and slice

    Spread the dough with the filling and scatter over the chopped strawberries. Roll it up like a strudel, then cut it into rounds. This batch made enough for a 12-cup muffin tin plus another 6 pieces, which I baked on a baking tray.

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  3. 3/4

    Moulds

    Grease the tin or line it with paper cases. I had quite a bit of filling left over (I made more than the recipe calls for), so I divided the extra between each cup.

Strawberry Swirl Buns – A Spring Dessert

bohynekuchyne
Active time total 30 min
Prep 5 min Cook 25 min
Plus 1 h 30 min of resting (not counted in active time)
11 Ingredients
4 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 11 ingredients

Adjust servings

What's in it?

407 kcal

Calories

53 g

Carbohydrates

18 g

Fats

7 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

That's exactly what my daughter called them. Once she popped hers out of the muffin cup, it really did look like a little snail shell. Apart from that, though, they have nothing to do with snails at all. They're wonderfully soft and fragrant, and the sugar that caramelises around the edges with the strawberry juice practically melts in your mouth. You can use other fruit too – peaches, plums… whatever's in season.

Vegetarian Desserts For a sweet tooth

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