Soft, buttery dough, creamy mascarpone filling, sweet strawberries, and a golden streusel topping—these Strawberry Mascarpone Buns are the perfect combination of a comforting bakery-style treat and a fruity summer dessert.
This recipe is inspired by traditional Eastern European-style sweet yeast pastries, but with a creamy twist. Each bun is filled with a lemony mascarpone filling and topped with juicy strawberries and buttery crumble. If you want a dessert that feels homemade and nostalgic but still looks (and tastes) like it belongs in a pâtisserie—this is it.
Ingredients:
For the dough:
- 2 eggs (room temperature)
- 112 g white sugar
- 20 g vanilla sugar
- 40 g soft butter (room temp)
- 45 ml neutral oil
- 2 mugs (approx. 520 g) of warm milk
- 1 tbsp dry yeast
- Zest of 1 lemon
- 6 mugs of all-purpose flour (approx. 840 g)
For the filling:
- 260 g mascarpone
- 120 g powdered sugar
- 120 g spreadable curd cheese (fat or semi-fat, like tvaroh)
- Juice of 1/2 lemon
- 1 tbsp vanilla syrup or extract
For topping:
- 1 beaten egg (for brushing)
- 300 g fresh strawberries (can sub with blueberry jam, fresh/frozen berries)
For the streusel topping:
- 100 g all-purpose flour
- 100 g powdered sugar
- 50 ml oil
- 100 g cold butter
These strawberry mascarpone buns are inspired by traditional Slovak and Czech kysnuté koláče—sweet yeast pastries often filled with fruit, jam, or soft cheese. What makes this version special is the rich mascarpone filling blended with powdered sugar, lemon juice, and a touch of vanilla. The dough is soft, slightly sweet, and enriched with lemon zest, which brings a fresh balance to the rich filling and juicy strawberries. Finished with a buttery crumble topping, these buns are the perfect mix of fluffy, creamy, fruity, and crunchy in every bite.
How to make Strawberry Mascarpone Buns:
Instructions
- Prepare the dough:
In a large bowl, beat the eggs with sugar until fluffy using a hand mixer on high speed. Add soft butter and mix until creamy.
While mixing, add oil, salt (a pinch), and warm milk. When the mixture is smooth, sprinkle the yeast over the top and cover with a clean cloth. Let it sit for 15 minutes until bubbly. - Add flour & lemon zest:
After 15 minutes, start mixing again on low speed and gradually add flour and lemon zest, one mug at a time. Switch to a dough hook once it gets thick and sticky. Knead the dough until it forms a soft, sticky ball. - First rise:
Transfer the dough to a large greased bowl. Cover and let it rise in a warm place for about 1 hour, or until it doubles in size. (Pro tip: Hide it under a blanket or comforter—it creates a warm environment!) - Prepare the filling:
In a bowl, mix mascarpone until smooth. Add powdered sugar, lemon juice, curd cheese, and vanilla syrup. Stir until the mixture is creamy and smooth. - Shape the buns:
Once the dough has risen, place it on a floured surface and divide it into about 12 large pieces (or more if you prefer smaller buns). Roll each piece into a ball and press it into a bun shape with a dip in the center for filling. - Assemble:
Place the shaped buns onto a baking tray lined with parchment paper (4 per tray recommended, as they expand while baking). Add 1-2 spoonfuls of filling into the center of each bun. Top with sliced strawberries. - Make the streusel topping:
In a bowl, mix flour, powdered sugar, oil, and cold butter. Rub the mixture with your fingers until crumbly. Sprinkle generously over each bun. - Final steps:
Brush the edges of each bun with beaten egg. Bake in a preheated oven at 180 °C (350 °F) for about 13 minutes or until the edges turn golden brown.
🍓 Tips for Best Results
- Don’t overcrowd your baking tray—the buns will rise and expand a lot!
- These taste amazing warm or room temp.
- You can substitute the strawberries with blueberries, jam, or even apricots.
🧁 Final Thoughts
These strawberry buns are a celebration of summer, comfort, and homemade goodness. Whether you make them for brunch, a weekend treat, or to impress your guests, they’ll be gone before you know it. Soft dough, creamy filling, juicy fruit, and buttery streusel… what more could you ask for?
If you decide to make this recipe, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️
Strawberry Mascarpone Buns
Ingredients
For the dough:
- 2 eggs room temperature
- 112 g white sugar
- 20 g vanilla sugar
- 40 g soft butter room temp
- 45 ml neutral oil
- 2 mugs approx. 520 g of warm milk
- 1 tbsp dry yeast
- Zest of 1 lemon
- 6 mugs of all-purpose flour approx. 840 g
For the filling:
- 260 g mascarpone
- 120 g powdered sugar
- 120 g spreadable curd cheese fat or semi-fat, like tvaroh
- Juice of 1/2 lemon
- 1 tbsp vanilla syrup or extract
For topping:
- 1 beaten egg for brushing
- 300 g fresh strawberries can sub with blueberry jam, fresh/frozen berries
- For the streusel topping:
- 100 g all-purpose flour
- 100 g powdered sugar
- 50 ml oil
- 100 g cold butter
Instructions
Prepare the dough:
- In a large bowl, beat the eggs with sugar until fluffy using a hand mixer on high speed. Add soft butter and mix until creamy.
- While mixing, add oil, salt (a pinch), and warm milk. When the mixture is smooth, sprinkle the yeast over the top and cover with a clean cloth. Let it sit for 15 minutes until bubbly.
Add flour & lemon zest:
- After 15 minutes, start mixing again on low speed and gradually add flour and lemon zest, one mug at a time. Switch to a dough hook once it gets thick and sticky. Knead the dough until it forms a soft, sticky ball.
First rise:
- Transfer the dough to a large greased bowl. Cover and let it rise in a warm place for about 1 hour, or until it doubles in size. (Pro tip: Hide it under a blanket or comforter—it creates a warm environment!)
Prepare the filling:
- In a bowl, mix mascarpone until smooth. Add powdered sugar, lemon juice, curd cheese, and vanilla syrup. Stir until the mixture is creamy and smooth.
Shape the buns:
- Once the dough has risen, place it on a floured surface and divide it into about 12 large pieces (or more if you prefer smaller buns). Roll each piece into a ball and press it into a bun shape with a dip in the center for filling.
Assemble:
- Place the shaped buns onto a baking tray lined with parchment paper (4 per tray recommended, as they expand while baking). Add 1-2 spoonfuls of filling into the center of each bun. Top with sliced strawberries.
Make the streusel topping:
- In a bowl, mix flour, powdered sugar, oil, and cold butter. Rub the mixture with your fingers until crumbly. Sprinkle generously over each bun.
Final steps:
- Brush the edges of each bun with beaten egg. Bake in a preheated oven at 180 °C (350 °F) for about 13 minutes or until the edges turn golden brown.
