Star Buns with Yogurt, Raspberry and Pink Peppercorn
Soft, aromatic enriched buns made with yogurt dough, filled with a raspberry layer and pink-pepper sugar. They are shaped into small six-point stars for a striking presentation, with a tender crumb that is lightly tangy and fragrant.
Ingredients
- 420 g bread flour (for the dough)
- 55 g granulated sugar (for the dough)
- 6 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 120 g plain whole-milk yogurt (at room temperature)
- 120 ml warm whole milk (38-43°C)
- 1 unit large egg (for the dough)
- 60 g unsalted butter, softened (for the dough)
- 20 g crushed freeze-dried raspberries (for the relleno)
- 45 g granulated sugar (for the relleno)
- 4 g pink peppercorns, lightly crushed (for the relleno)
- 30 g unsalted butter, melted (for the relleno)
- 10 g all-purpose flour (for espolvorear the mesa)
- 1 unit egg yolk (for brush)
- 15 ml whole milk (for brush)
- 40 g powdered sugar (for the glaseado)
- 18 g plain whole-milk yogurt (for the glaseado)
- 2 ml vanilla extract (for the glaseado)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, combine the bread flour, sugar, salt, and instant dry yeast.
- 2
2. Add the yogurt, warm milk, and egg. Mix until a shaggy dough forms, then knead for 5 minutes.
- 3
3. Gradually incorporate the softened butter and continue kneading for 8 to 10 minutes, until the dough is smooth, elastic, and slightly tacky.
- 4
4. Place the dough in a lightly greased bowl, cover, and let it rise for 75 to 90 minutes, or until nearly doubled in size, in a warm spot.
- 5
5. While the dough rises, make the filling by mixing the crushed freeze-dried raspberries, sugar, crushed pink peppercorns, and melted butter into a moist, spreadable paste.
- 6
6. Deflate the dough and transfer it to a work surface dusted with the all-purpose flour. Divide the dough into 8 equal pieces.
- 7
7. Roll each piece into a disk about 5 inches wide. Spread a small amount of filling in the center of each disk, leaving a clean border.
- 8
8. Make 6 short cuts around each disk without cutting through the center, then gently pinch or twist the points to form a six-point star, enclosing the filling.
- 9
9. Place the buns on a baking tray with space between them, cover, and let them proof for 30 minutes until puffy.
- 10
10. Preheat the oven to 375°F / 190°C.
- 11
11. Whisk the egg yolk with 1 tablespoon of milk and gently brush each bun.
- 12
12. Bake for 20 to 25 minutes at 375°F / 190°C, until the buns are golden brown.
- 13
13. Cool on a rack for 10 minutes. Meanwhile, mix the powdered sugar, yogurt, and vanilla extract into a glaze that is thick but pourable.
- 14
14. Drizzle the warm buns with the glaze and let it set for a few minutes before serving.
Chef tips
If the dough feels very sticky at first, avoid adding too much extra flour; it becomes easier to handle after kneading. Pink peppercorn adds gentle fragrance rather than strong heat.
Substitutions
You can replace the freeze-dried raspberries with freeze-dried strawberries. If you do not have pink peppercorns, use a pinch of ground cardamom for a different profile, though the buns will lose their original character.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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