Strawberry Whipped Cream Buns Recipe

In a bowl, mix yeast with warm water and stir well. Add sugar, egg, warm milk, bread flour, and salt. Mix well. Knead the dough until smooth, then incorporate room-temperature butter. Continue kneading until the dough is elastic and smooth. Cover and let it rise until doubled in size.

Punch down the dough to release air, then divide it into 8 equal portions. Shape each piece into a ball and cover with plastic wrap to prevent drying. In a bowl, mix wheat flour and cooking oil to form a smooth paste. Dust a surface with flour and roll each dough ball into a 10 cm x 12 cm rectangle. Lightly spread the oil paste over each dough piece.

Fold each piece in half and trim the edges for a uniform shape. Transfer to a baking tray and let rise at room temperature for 20–30 minutes until doubled. Brush with the egg wash. Bake at 170°C (top) / 150°C (bottom) for 10–13 minutes.

While the bread cools, whip mascarpone cheese, sugar, and heavy cream until soft peaks form. Reduce to low speed and whip for another 1–2 minutes until firm.

Once the bread has cooled, slice it in half horizontally. Spread strawberry jam on both cut sides. Pipe the whipped cream into the center and add dried cranberries for extra texture. Sprinkle with powdered sugar and serve!