Ingredients
For the Dough:
- 3 cups all-purpose flour plus extra for dusting
- 1 packet 2¼ tsp active dry yeast
- ½ cup warm milk about 100°F / 38°C
- ¼ cup sugar
- 2 large eggs room temperature
- 4 tbsp unsalted butter softened
- ¾ tsp salt
For the Berry Filling:
- 1½ cups mixed berries fresh or frozen
- ¼ cup sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- Optional: 1 tsp vanilla extract or zest of ½ lemon
For the Crumble:
- ¼ cup unsalted butter melted
- ½ cup all-purpose flour
- ¼ cup sugar
- Pinch of salt
- Optional: pinch of cinnamon
For the Egg Wash:
- 1 egg
- 1 tbsp milk
Equipment
Instructions
- Add flour, yeast, sugar, milk, eggs, butter, and salt to a large bowl. Mix until a shaggy dough forms. Knead by hand for 10 minutes or in a mixer on speed 2 for 5–6 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1½ hours until doubled.
- In a saucepan, cook berries, sugar, and lemon juice over medium heat until juicy. Stir in cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water). Simmer 1–2 minutes until thickened. Let cool.
- Stir together melted butter, flour, sugar, and salt until crumbly. Chill if your kitchen is warm.
- Punch down the dough and divide into 10–12 equal pieces. Roll into balls and place on a parchment-lined baking sheet. Press a deep well into each center without going all the way through.
- Spoon cooled berry filling into each well. Top generously with crumble.
- Cover buns loosely and let rise 30–40 minutes until slightly puffy.
- Preheat oven to 350°F / 180°C. Brush dough edges with egg wash. Bake for 20–25 minutes until golden brown.
- Let buns cool at least 10–15 minutes before serving, the filling will be hot. Enjoy warm or at room temperature.
Notes
-
Freezer Friendly:
These buns freeze well! Once cooled, wrap individually and freeze for up to 2 months. Reheat in the oven at 300°F (150°C) for 10–12 minutes. -
Don’t overfill:
A small spoonful of berry filling is enough, too much, and it may bubble over or leak during baking. -
Crumb topping tip:
If the crumble starts to brown too quickly while baking, loosely tent the tray with foil in the last 5 minutes.