Czelli recipe · Cakes and pastries
Watch the video
Strawberry bullseye buns with almond crumble
No ratings yet — be the first!Soft, pull-apart brioche dough, creamy quark filling, a crunchy almond crumble and fresh strawberries in one stunning bake. With the Czelli Pull-Apart Brioche flour mix you can make a special, yet easy homemade treat.
Save
- Serves
- 16 pieces
- Baking
- 180 °C
- Baking time
- 20–25 min
Method
8 steps- Mix the flour thoroughly with the water.
- When the dough starts to come together, add the soft butter and knead into an elastic, soft dough.
- Leave the dough to double in size in a warm place.
- Mix the cream ingredients thoroughly.
- Turn the risen dough out onto a lightly floured surface and divide it into 16 pieces.
- Shape into balls, then cover and rest for about 20–25 minutes, until the dough has risen again.
- Flatten the balls, brush with egg, sprinkle with the crumble, press the cream on top, then add the strawberries.
- Bake in an oven preheated to 180 °C for about 20–25 minutes.
Video recipe
Watch it on video too
Follow it step by step — even in the kitchen, on your phone.
Ratings and experiences
How did yours turn out?
Nobody has rated it yet. Bake it and be the first to tell us how it went!
