Friday, March 15th, 2019
Strawberry Poppyseed Buns
Brian Hart Hoffman takes a delicious recipe from his cookbook, “Bake From Volume Scratch Volume 3,” strawberry poppyseed buns. The secret ingredient is using freeze dried strawberries, put them in a food processor and then watch them turn to powder. If you use real strawberries, they will add moisture to the buns, making them soggy. He also shows you how to make your own strawberry cream cheese, strawberry cardamom sugar and strawberry cream cheese frosting.