Sweet Strawberry Buns

These delicious buns are filled with our Natvia Strawberry Jam - packed with more fruit and less sugar! This mid-morning treat is moist, delicate, and best enjoyed warm on the day you bake these up! Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

Serves: 12

Prep: 2 hours

Cook: 25 minutes

Ingredients

125 g '+ 1 tbs warm milk (1/2 Cup)

1 x 7g sachet yeast

50 g Natvia (1/4 Cup)

2 tablespoon Unsalted butter, melted

3 tablespoon Thickened cream

1 Egg

1 teaspoon Vanilla bean paste

Pinch of salt

400 g Cake flour (2.5 Cup)

1 x Jar Natvia Strawberry spread

Method

Preheat the oven to 180C
Combine the warm milk with the yeast and stand for 10-15 minutes until bubbles dot the surface.
Whisk in the butter, cream, egg and vanilla. Gradually whisk in the flour mixture until combined and smooth. You should have a stretchy and very sticky dough. With oiled/floured hands, knead lightly for about 5 minutes. Place in a oiled bowl, cover with a damp tea towel and stand somewhere warm for about 1 hour.
Remove the dough, sprinkle over a little flour and knead for another 3 minutes. Cut into 12 pieces about 50-60g each. Roll into small balls.
Make an indent in each ball with your thumb and then place in ½ - 1 tsp of Natvia Strawberry spread. Pinch together the dough to hold in the spread.
Place in a greased baking dish, close together. Brush with melted butter. Cover and stand for another 45 minutes.
Remove the cover and bake for 20-25 minutes, until golden brown. Brush with butter and sprinkle over Natvia.