Strawberry-rhubarb rolls

Ingredients for 1 servings:

• 500 g flour
• 25 g yeast, fresh
• 130 g sugar
• some milk, lukewarm
• 250 ml milk
• 2 eggs (size M)
• ¼ tsp salt
• 120 g butter, soft
• 300 g rhubarb
• 200 g strawberries
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

for 16 to 18 pieces

Put the flour in a bowl. Crumble the fresh yeast and mix with 80g of sugar and a little lukewarm milk until smooth. Add the mixture to the flour along with 250ml of milk, eggs, and 1/4 teaspoon of salt. Knead with the dough hook of a hand mixer until smooth. Add the softened butter and knead for another 3 minutes until smooth. Cover and let rise in a warm place for 1 hour. Rinse and finely dice the rhubarb. Wash, hull, and finely dice the strawberries. Mix the diced fruit, 30g of sugar, and 1 sachet of vanilla sugar and let stand for 10 minutes. Knead the dough on a floured surface, loosely kneading in the strawberry-rhubarb mixture. With floured hands, pinch off 16 to 18 tennis ball-sized portions and place them on 2 baking sheets lined with baking paper. Sprinkle the rolls with 20g of sugar. Bake one after the other in a preheated oven at 200°C (180°C fan oven) on the middle rack for 18 to 20 minutes. Serve with cream cheese or butter. Tip: The strawberry rhubarb rolls are perfect for freezing and baking.