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Sheri Wilson
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sheriscakeshop@gmail.com My Cookbook and Recipes๐
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Pink Strawberry Buns ๐
(Sugar Free) Recipe
1/4 cup butter, melted
1 1/2 cup milk, lukewarm
2 eggs
Pink food coloring
4 cups bread flour + 1 cup for kneading
2 1/4 tsp quick rise yeast
1/2 cup Swerve granular sweetener
1 tsp salt
Heavy cream
Filling
2 cups frozen strawberries
3 tbsp water
ยพ cup Swerve granular sweetener
3 tbsp cornstarch
Glaze:
1 cup Swerve confectioners sweetener
2 tsp strawberry juice (strained)
1/3 cup heavy cream
Crushed freeze dried strawberries
Place the melted butter, milk, eggs, and food coloring into the bowl of your stand mixer. Mix until combined using the paddle attachment.
Add the 4 cups of flour, yeast, Swerve granular sweetener, and salt to the bowl. Mix until a ball of dough has formed.
Transfer to a floured surface and knead using the remaining flour until no longer sticky.
Place into a greased bowl, cover, and allow to rise until doubled in size.
In a small saucepan, combine the strawberries, water, and Swerve granular sweetener. Simmer over a medium heat until slightly thickened.
Remove a few spoonfuls of the juice from the saucepan and mix in the cornstarch. Return the paste back into the pot and stir until combined. Once the strawberries begin breaking down, mash with a whisk until smooth. Remove from the heat and allow to cool.
Punch down the dough and transfer to a floured surface. Roll into a rectangle and spread on the strawberry filling. Roll up into a log and slice with a strand of floss. Place the slices into a 9x13 casserole pan and drizzle heavy cream over the buns. Bake in a preheated oven at 350F for about 20 minutes.
To prepare the glaze:
Combine the Swerve confectioners sweetener, strawberry juice, and heavy cream.
Once the strawberry buns have cooled, pour the glaze on top and add a sprinkle of crushed dried strawberries.
#cinnamonrolls #baking #baketok #strawberry #cakedecorating
(Sugar Free) Recipe
1/4 cup butter, melted
1 1/2 cup milk, lukewarm
2 eggs
Pink food coloring
4 cups bread flour + 1 cup for kneading
2 1/4 tsp quick rise yeast
1/2 cup Swerve granular sweetener
1 tsp salt
Heavy cream
Filling
2 cups frozen strawberries
3 tbsp water
ยพ cup Swerve granular sweetener
3 tbsp cornstarch
Glaze:
1 cup Swerve confectioners sweetener
2 tsp strawberry juice (strained)
1/3 cup heavy cream
Crushed freeze dried strawberries
Place the melted butter, milk, eggs, and food coloring into the bowl of your stand mixer. Mix until combined using the paddle attachment.
Add the 4 cups of flour, yeast, Swerve granular sweetener, and salt to the bowl. Mix until a ball of dough has formed.
Transfer to a floured surface and knead using the remaining flour until no longer sticky.
Place into a greased bowl, cover, and allow to rise until doubled in size.
In a small saucepan, combine the strawberries, water, and Swerve granular sweetener. Simmer over a medium heat until slightly thickened.
Remove a few spoonfuls of the juice from the saucepan and mix in the cornstarch. Return the paste back into the pot and stir until combined. Once the strawberries begin breaking down, mash with a whisk until smooth. Remove from the heat and allow to cool.
Punch down the dough and transfer to a floured surface. Roll into a rectangle and spread on the strawberry filling. Roll up into a log and slice with a strand of floss. Place the slices into a 9x13 casserole pan and drizzle heavy cream over the buns. Bake in a preheated oven at 350F for about 20 minutes.
To prepare the glaze:
Combine the Swerve confectioners sweetener, strawberry juice, and heavy cream.
Once the strawberry buns have cooled, pour the glaze on top and add a sprinkle of crushed dried strawberries.
#cinnamonrolls #baking #baketok #strawberry #cakedecorating
