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!

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  • Serves: 12
  • Prep: 2 hours
  • Cook: 25 minutes
Metric | Imperial Measurement Conversions


  • 125 g + 1 tbs warm milk (1/2 Cup)
  • 1 x 7g sachet yeast
  • 50 g Natvia (1/4 Cup)
  • 2 tablespoons Unsalted butter, melted
  • 3 tablespoons 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


  1. Preheat the oven to 180C
  2. Combine the warm milk with the yeast and stand for 10-15 minutes until bubbles dot the surface.
  3. 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.
  4. 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.
  5. 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.
  6. Place in a greased baking dish, close together. Brush with melted butter. Cover and stand for another 45 minutes.
  7. Remove the cover and bake for 20-25 minutes, until golden brown. Brush with butter and sprinkle over Natvia.
  • Nutritional Info


    Carbs Pro Fats Energy KJ Calories Serving size
    23g 5.2g 4.1g 667 159 57g
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