Japanese Strawberry Cream Cheese Buns

This Vintage Japanese Strawberry and Cream Cheese Bun is a nostalgic take on a beloved Asian bakery treat. Combining a soft and fluffy interior with a crispy, sweet crust, these buns are filled with a creamy, fruity strawberry cream cheese mixture. Perfectly balanced between rich and light, these buns are a delightful fusion of textures and flavors.

Why You’ll Love This Recipe

• Soft and Pillowy Dough – The tangzhong method ensures a light, fluffy bun.
• Crispy and Sweet Topping – The signature crunchy shell contrasts beautifully with the soft bread.
• Delicious Strawberry Filling – A mix of cream cheese and strawberry jam creates a luscious, fruity center.
• All-Natural Ingredients – No artificial colors or flavors, just real strawberries and cream cheese.
• Perfect for Any Occasion – Great for breakfast, tea time, or a sweet snack.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough

• Bread flour
• Cake flour
• Instant yeast
• Sugar
• Sea salt
• Egg
• Milk
• Water
• Condensed milk
• Honey
• Butter (softened)
• Tangzhong paste

For the Strawberry Cream Cheese Filling

• Cream cheese
• Strawberry jam
• Powdered sugar

For the Pineapple Bun Topping

• Bread flour
• Sugar
• Cold unsalted butter
• Freeze-dried strawberries (powdered)

Directions

1. Prepare the Tangzhong Paste

1. In a small saucepan, whisk together water and a small portion of bread flour over low heat.
2. Stir continuously until it thickens into a smooth paste.
3. Let it cool completely before using.

2. Make the Dough

1. In a large mixing bowl, combine bread flour, cake flour, sugar, yeast, and salt.
2. Add egg, milk, water, honey, condensed milk, and the cooled tangzhong paste.
3. Knead the dough until smooth and elastic (about 10 minutes).
4. Gradually add softened butter and knead until fully incorporated.
5. Cover the dough and let it rise for about 1.5 hours, or until doubled in size.

3. Prepare the Filling

1. In a bowl, mix cream cheese, strawberry jam, and powdered sugar until smooth.
2. Refrigerate until needed.

4. Make the Pineapple Bun Topping

1. In a small bowl, mix bread flour, sugar, and freeze-dried strawberry powder.
2. Cut in cold butter and mix until it forms a soft dough.
3. Chill the topping dough in the refrigerator.

5. Shape the Buns

1. Divide the dough into equal portions and shape into balls.
2. Flatten each dough ball, place a spoonful of strawberry cream cheese filling in the center, and seal.
3. Roll out small disks of the pineapple bun topping and gently place over each bun.

6. Final Proofing

1. Let the assembled buns rise for another 45 minutes until puffy.

7. Bake the Buns

1. Preheat the oven to 350°F (175°C).
2. Bake for 15–18 minutes until golden brown.

8. Serve and Enjoy

• Let the buns cool slightly before enjoying them warm or at room temperature.

Servings and Timing

• Yield: 8 buns
• Preparation Time: 2 hours 30 minutes
• Cooking Time: 16 minutes
• Total Time: 3 hours 46 minutes

Variations

• Matcha Version – Replace freeze-dried strawberries with matcha powder for a green tea twist.
• Chocolate Filling – Swap the strawberry cream cheese for a chocolate ganache filling.
• Vanilla Bun – Use vanilla extract instead of strawberry for a more classic version.
• Nutty Crunch – Add crushed almonds or pistachios to the topping.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keep in the fridge for up to 5 days. Reheat in the microwave for 10–15 seconds before eating.
• Freezing: Freeze the buns in a sealed bag for up to 2 months. Thaw at room temperature and reheat in the oven at 300°F (150°C) for a few minutes.

FAQs

How do I get the perfect crispy topping?

Make sure the topping dough is well-chilled before placing it on the buns.

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture, which can affect the texture. Freeze-dried strawberries provide a more concentrated flavor.

Why is my dough too sticky?

If your dough is sticky, knead it longer or add a small amount of flour until manageable.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping.

What if I don’t have cake flour?

Substitute cake flour with a mix of all-purpose flour and cornstarch (for every 1 cup of cake flour, use ¾ cup all-purpose flour + 2 tbsp cornstarch).

Can I make this recipe without a stand mixer?

Yes! You can knead by hand, but it will take more effort to achieve a smooth, elastic dough.

Why didn’t my buns rise properly?

Make sure your yeast is fresh and that the dough is proofed in a warm, draft-free environment.

How do I prevent my buns from deflating after baking?

Avoid over-proofing, and do not open the oven frequently while baking. Let the buns cool gradually.

Can I use a different filling?

Absolutely! Try custard, red bean paste, or Nutella for a different variation.

How do I store leftover pineapple bun topping dough?

Wrap it tightly in plastic wrap and refrigerate for up to 3 days, or freeze for later use.

Conclusion

These Vintage Japanese Strawberry and Cream Cheese Buns bring the best of Asian bakery flavors to your kitchen. With a crisp, buttery topping and a soft, sweet interior, they are an irresistible treat. Whether you’re a seasoned baker or a beginner looking for a fun challenge, this recipe is worth trying. Enjoy them fresh out of the oven for the ultimate indulgence!

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