In today’s video, I’m sharing how to make cute fruit cream buns made with soft milk bread, mascarpone whipped cream, and some fresh fruits. Let's make all from scratch, starting from making the bread!; It is delicious even without the cream, simply with a coffee in the morning☕️☀️
Enjoy!!! & Let me know what you think ;)

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🍰 INGREDIENTS FOR THE BUNS:
• Bread flour: 300g (10.6oz)
• Granulated sugar: 50g (1.76oz)
• Salt: 5g (0.18oz)
• Orange zest: 1 teaspoon
• Dried yeast: 5g (0.18oz)
• Milk (warm): 170g (6oz)
• Egg: 50g (1.76oz)
• Butter: 25g (0.9oz)

• Beaten egg: just a bit as an egg wash!

Fermentation: until it rises up to 2.5-3 times bigger.
Bench rest: about 10 mins
Proofing: until it rises up to about 2 times bigger.

🔥 BAKE at 185-190C (365-375F) for about 8-12 mins depending on the oven.
* Make sure not to over-bake to keep it moist!

🍰 INGREDIENTS FOR THE WHIPPED CREAM:
• Heavy cream: 400g (14.1oz)
• Granulated sugar: 40g (1.41oz)
• Mascarpone: 133g (4.7oz) (1/3 amount of heavy cream)

* If you can not get mascarpone cream, you can make regular whipped cream with just heavy cream and sugar!

🍰 LINKS OF WHERE YOU CAN GET SOME OF THE BAKING TOOLS & INGREDIENTS I USED/MENTIONED TODAY:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
[SALTED CHERRY BLOSSOM]
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[SALTED PISTACHIO]
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[DISPOSABLE DECORATING BAGS]
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[IKEA BAMBOO LARGE CHOPPING BOARD]
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[PETTY KNIFE]
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SET OF 2:
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🍰 WATCH OTHER VIDEOS!:
[STRAWBERRY MACARON CAKE RECIPE]
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[FLUFFY SPONGE CAKE | GENOISE CAKE RECIPE]
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[JAPANESE STRAWBERRY SHORTCAKE]
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