Vanilla Cream & Strawberry Jam Streusel Buns
April 16, 2025 by Kimberly
Fluffy, golden buns filled with vanilla cream and strawberry jam, topped with buttery streusel. The kind of thing you’d bring out on Easter Sunday for coffee, cake, and quiet joy.
3 HOURS
30 MINUTES
INTERMEDIATE
VEGETARIAN
GERMAN
12 BUNS
FLUFFY
TEA TIME
CAKE
SUMMER
ABOUT THE RECIPE
These soft, pillowy buns are one of those things that somehow feel both nostalgic and wildly indulgent. We’re talking golden, fluffy dough, a silky vanilla filling, and a bright hit of strawberry jam, all topped with a delicate crumble of streusel. It’s giving cozy Sunday morning, messy counter, and a “just one more” situation. Whether you grew up with German-style sweet buns or not, this combo is the kind of thing that makes you pause mid-bite and just… smile.
How to serve
These are lovely served warm, when the vanilla cream is still soft and the jam gently melts into the dough. But honestly? They’re just as dreamy cold. Straight from the fridge works, especially with a cup of coffee on a slow morning. Serve them stacked on a brunch platter or individually in cupcake liners for that little bakery moment. Optional, but highly recommended: a dusting of powdered sugar to make them feel extra special.
How to store
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4.
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Vanilla Cream and Strawberry Jam Streusel Buns
- Total Time: 3 hrs + 30 min
Description
RECOMMENDED EQUIPMENT
- small saucepan
- whisk
- small bowl
- stand mixer or electric hand mixer
- plastic wrap
- rectangular baking dish
Ingredients
DOUGH
- 250 milliliters full-fat cow milk
- 7 grams dry active yeast
- 60 grams white sugar
- 525 grams all-purpose flour (in Germany 550er)
- 75 grams butter, soft
- 1 egg
- pinch of salt
VANILLA CREAM
- 200 grams heavy cream
- 90 milliliters full-fat cow milk
- 1 tsp vanilla extract
- 60 grams white sugar
- 1 egg yolk
- 20 grams cornstarch
STREUSEL
- 100 grams all-purpose flour
- 70 grams butter, soft
- 70 grams white sugar
- 1 tsp vanilla extract
- pinch of salt
OTHER INGREDIENTS
- 200 grams strawberry jam (homemade or store-bought)
- confectioners sugar
Instructions
- In a small saucepan, heat the cream with the sugar, vanilla extract, and half of the milk until it comes to a boil. In a separate bowl, whisk together the cornstarch, egg yolk, and remaining milk. Slowly pour the starch mixture into the boiling cream while whisking constantly until it thickens into a smooth pudding. Remove from heat and let cool completely. Set aside for later.
- Gently warm the milk to 38°C / 100°F and stir in the yeast and 1 tablespoon of the sugar. Let it sit for a few minutes until slightly foamy. In a large mixing bowl, combine the flour, remaining sugar, egg, soft butter, and salt. Add the yeast mixture and knead for about 10 minutes until you get a smooth, soft dough that doesn’t stick. Cover the bowl tightly with plastic wrap and let rise in a warm spot for 90 minutes.
- Combine the butter, sugar, flour, vanilla extract and a pinch of salt and mix until crumbly. Chill the streusel until ready to use.
- Once the dough has risen, knead it briefly and divide into 12 equal balls, about 80g / 3oz each. Line a rectangular baking dish with parchment paper and arrange the dough balls inside. Let them rest for 20 minutes.
- Use your thumbs and press in the middle of the dough ball to form kind of a bowl shape that is going to be filled each with 1 tablespoon of vanilla pudding and 1 heaping teaspoon of strawberry jam side by side.
- Preheat the oven to 180°C / 350°Ft. Sprinkle the chilled streusel generously over the buns and bake for about 55 minutes, or until golden. Serve slightly warm or fully cooled—both are delicious. Finish with a dusting of powdered sugar before serving.
- Passive Time: 3 hours
- Cook Time: 30 min
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