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Parve
Medium
3 Hours, 30 Minutes
Diets 
1/4 cup warm water
1 tablespoon sugar
1 packet (2 and 1/4 teaspoons) dry yeast
1 large egg
1/4 cup softened margarine or oil
about 3 and 1/2 cups bread flour, divided
1 (3.4-ounce) package Gefen Instant Vanilla Pudding
1/2 teaspoon fine ground pink Himalayan sea salt
1/4 cup frozen strawberries (approximately 8), defrosted
4 tablespoons Gefen Instant Vanilla Pudding powder, divided
8 ounces (226 grams) full-fat cream cheese or non-dairy cream cheese substitute
1/4 – 1/2 cup granulated white sugar, to taste
1 egg yolk (optional; this also aids in thickening)
1/4 cup Gefen Confectioners’ Sugar
1 Glicks Graham Cracker Pie Crust, crumbled
1 (3-ounce) box Gefen Strawberry Jell Dessert
1/2 cup flour
1/4 cup margarine or oil
1/2 cup granulated sugar
1/2 cup flour
1/2 tablespoon Gefen Vanilla Sugar
1/4 cup margarine or oil
1 cup confectioners’ sugar
Gefen Unsweetened Coconut Milk, to thin
crushed freeze-dried strawberries
Defrost strawberries and sprinkle one tablespoon of vanilla pudding powder on top. Using the back of a spoon or a fork, smash strawberries and set aside while you prepare the dough.
Once dough is finished, add cream cheese to the strawberry mixture. Add sugar (adjusted to taste).
Set aside to thicken while dough rises.
Combine remainder of the vanilla pudding powder with confectioners’ sugar, then add two tablespoons to cream cheese-strawberry mixture with egg yolk, if using. (Reserve the remainder of the pudding mix.)
Add warm water and milk to the bowl of a mixer. Add sugar and yeast and mix to combine.
Once bubbles begin to appear on the surface, add egg, margarine or oil, three cups of flour, pudding mix, and salt.
Begin to mix on medium/low speed until everything is combined. Add remaining flour one-fourth cup at a time until the dough becomes a cohesive ball. Turn off the mixer and allow the dough to rest for two to three minutes.
Once resting period is up, resume mixing on medium speed for two to three minutes until dough becomes smooth and elastic.
Remove from the mixer, liberally dust your work surface with flour and knead the dough for a minute or so just to incorporate any loose flour and soften any lumps. Grease bowl and add dough. Cover and rise until double in size (this can take as fast as 30 minutes or up to two hours, depending on the heat in your kitchen).
Mix together Strawberry Crumbs ingredients to form crumbs.
In a separate bowl, mix together Vanilla Crumbs ingredients to form crumbs.
Mix equal parts strawberry and vanilla crumbs together and set aside.
Roll out dough to one-quarter inch thickness.
Spread on filling. Sprinkle with crumbled graham crust. Sprinkle over some of the reserved pudding powder.
Dip cut side of buns into pudding powder (this acts as a thickening agent to prevent the filling from leaking out). Place buns in a 9 x 13-inch pan or two nine-inch round or square pans. Cover and let rise while oven preheats.
Heat oven to 350 degrees Fahrenheit.
Sprinkle strawberry and vanilla crumbs over the buns. Bake for 20–25 minutes until lightly golden. Cool.
For the optional glaze: Combine ingredients. Drizzle over cooled buns. Sprinkle over freeze-dried strawberries.
Roll up and slice every one to two inches (as desired).
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servings i made these buns yesterday, i don’t know how but i got much more then 12 servings..
i probably got 32! and besides, the taste is not the greatest, it feels like something is missing. what can it be??
Hi- I have never tried them so I can’t tell you what is missing. Did you follow everything in the recipe?
servings How many servings does this recipe yield?
serves 12
Strawberry cream buns Can this b frozen?
I don’t see why not but we’ve never tried it.