In the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Stir gently and let sit for 5–10 minutes until foamy.

To the same bowl, add:

Vanilla extract

Sourdough discard

Bread flour

Mix on medium speed until a dough begins to form.

Gradually add the butter, one tablespoon at a time, allowing each addition to fully incorporate before adding the next.

Continue mixing on medium-high speed for about 5 minutes, or until the dough becomes smooth and no longer sticky.

Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place until doubled in size, about 1–2 hours.

Once the dough has risen, divide it into 12 equal portions (about 95–100 g each).

Roll each piece into a ball and place on parchment-lined baking sheets, leaving space between each.

Cover loosely and let rest for 30 minutes, until slightly puffed.

While the shaped dough is resting:

Macerated Strawberries:

In a bowl, combine diced strawberries and sugar. Stir and refrigerate for at least 30 minutes.

Cream Cheese Filling:

Using a hand mixer, beat the cream cheese and vanilla extract until smooth. Add powdered sugar and mix until creamy and well combined.

Streusel Topping:

In a small bowl, combine flour, butter, and brown sugar. Use a fork or your fingers to mix until crumbly.

Preheat oven to 350°F (175°C).

Using your fingers or the bottom of a glass, press an indentation into the center of each dough ball.

Fill each bun with:

About 2 tablespoons cream cheese filling

About 2 tablespoons macerated strawberries

Add Toppings

Brush the edges of each bun with egg wash.

Sprinkle generously with streusel topping.

Bake for 20–25 minutes, or until the buns are golden brown and set.

Mix together the powdered sugar, vanilla extract, and milk to your desired consistency. Drizzle over the baked buns.

Allow to cool slightly before serving. Best enjoyed warm!