Preparation Steps

• Whisk together the bread flour, protein powder and instant yeast in a large bowl until evenly combined.
• In a separate bowl, mix warm milk, Greek yogurt, egg, melted butter, sugar and vanilla until smooth. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
• Turn the dough onto a lightly floured surface and knead by hand for 6–8 minutes (or 4–5 minutes in a stand mixer with dough hook) until the dough is soft, slightly tacky and elastic. If it feels too dry, add 1–2 teaspoons of warm water.
• Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 45–60 minutes, until about doubled in size.
• While the dough rises, gently toss the chopped strawberries, blueberries and raspberries with the cornstarch and lemon zest; set aside. The cornstarch keeps the filling from making the dough soggy.
• Punch down the risen dough and divide it into 8 equal pieces. Flatten each piece into a small disk, spoon about 2 tablespoons of the berry mixture into the center, then gather the edges and pinch to seal — forming a filled bun. Place seam-side down on a parchment-lined baking sheet, spacing them 1–2 inches apart.
• Cover the shaped buns lightly and let them rest for 20–30 minutes to puff slightly. Meanwhile, preheat the oven to 375°F (190°C).
• Bake the buns in the preheated oven for 16–18 minutes, or until the tops are golden and the centers sound hollow when tapped. Rotate the pan halfway through baking for even color.
• While the buns are hot, mix the honey with lemon juice and brush lightly over the tops for a glossy finish. Allow to cool on a rack for at least 10 minutes before serving.
• Store cooled buns in an airtight container at room temperature up to 2 days, or freeze individually wrapped for longer storage.