Delicately soft and sweet, our Strawberries and Cream Bread will immediately conjure up summertime nostalgia. The classic flavor pairing offers a healthy burst of berry notes and creamy decadence in every bite. Perfectly defining afternoon tea indulgence, right? In addition to lending great flavor to this carob bread, organic maple sugar and carob syrup intensifies the overall richness while being effective natural sweetening agents.
Strawberries and Cream Bread Recipe Details
Easy to whip up, these buns with vibrant strawberry and cream filling will be a regular in your summertime baking rotation. This carob bread recipe is the best way to use up leftover loaf and berries sitting inside the refrigerator.
- Berry Versatile. We used strawberries but the basic recipe below lends itself so well, flavor-wise, to virtually any type of riffs. If you’d prefer raspberries or blueberries, feel free to pursue that direction.
- Yield Situation. Choose high-quality grade flour and yeast for best results. If you want larger pieces, you will need to adjust the size of each bread but that will mean fewer rolls.
- Natural Sweeteners. There is no unhealthy refined sugar in this recipe. We used maple sugar and syrup and carob syrup for that. If you don’t have maple syrup handy, feel free to double the carob syrup and use your best judgment for the sugar option.
Happy Baking!
RECIPE: Strawberries and Cream Bread
Servings: 24 pcs
Ingredients
INGREDIENTS FOR THE FILLING
- 5 cups bread, cut into cubed pieces
- 1 cup heavy cream
- 1 1/4 cup milk
- 1 cup fresh strawberries, puréed or mashed
- 2 large eggs, beaten
- 2 tbsps pure maple syrup
- 2 tbsps The Australian Carob Co. Carob Syrup
- 3 tbsps butter
- 1 tsp pure vanilla extract
INGREDIENTS FOR THE DOUGH
- 2 1/2 cups all-purpose flour
- 2 1/4 tsps active dry yeast
- 1/4 cup lukewarm water
- 1/2 cup milk
- 2 tbsp butter, melted
- 3 tbsps pure maple sugar
- 1/2 tsp salt
EGG WASH
- 1 large egg, beaten
- 1 tbsp water
Instructions
- In a medium bowl, combine the bread, heavy cream, milk, beaten eggs, carob syrup, and pure maple syrup. Stir well until bread pieces are moistened.
- Add the puréed strawberries and stir until the color is evenly distributed.
- Cover and refrigerate for 30 minutes to allow the bread to soften and absorb more liquid.
- After 30 minutes, in a medium-size pan and over medium heat, cook the pudding mixture while continually stirring to prevent from sticking to the bottom of the pan.
- When most of the liquid is absorbed, add the butter and stir until melted and distributed.
- Continue to cook the pudding into a chunky, paste-like consistency. Turn off the heat and stir in the pure vanilla extract.
- Allow the mixture to cool completely before using.
- In a large mixing bowl, prepare the dough by combining lukewarm water, active dry yeast, and 2 teaspoons of the pure maple sugar. Let the mixture sit for about five (5) minutes or until foamy.
- Add the lukewarm milk, the melted butter, the remaining pure maple sugar, and salt. Stir until well-combined.
- Add the flour, one cup at a time, stirring well after each addition. Stir until the dough gathers up into cohesive, lumpy yet well-mixed ball.
- Turn the dough over on a board and knead until it turns from loose and shaggy to smooth and elastic.
- Place the kneaded dough in a bowl and cover with a clean kitchen towel. Let it rise for 1 1/2 hours, or until doubled in size.
- Gently deflate the risen dough and transfer to a flat board. Roll out the dough into a 10 x 16-inch rectangle using a rolling pin and slice in half horizontally.
- Spoon a heaping mound of the pudding in the center length of each half. Using a spatula, slightly flatten the filling.
- Fold the edges of the dough towards the middle to cover the pudding and pinch the seams to close.
- Turn the logs around to seam side down and slice the logs to 2-inches pieces.
- Arrange on a parchment-lined baking sheet and cover the pan loosely with a clean kitchen towel or plastic wrap. Let rise for about 30 to 40 minutes or until puffy.
- In a small bowl, beat the egg with the 1 tablespoon water and brush the tops of the dough with the egg wash.
- Bake in a preheated 350F oven for 15 to 18 minutes, or until golden.
More Carob Bread Recipes to enjoy:
- Carob Banana Bread
- Carob Cornbread
- Carob Date and Nut Bread
- Blueberry Coconut Carob Loaf
- Walnut and Carob Chip Loaf
- Carob and Raisin Bread
- Carob Strawberry Pecan Loaf
- Carob Whole Wheat Mini Loaves
Discover more recipes on CarobRecipes.com!
