Strawberry Rolls

Ingredients for 1 servings:

• 700 g wheat flour type 405
• ½ cube of fresh yeast or 1 packet of dry yeast, approx. 7g
• ½ tsp salt
• 200 ml milk, lukewarm
• 2 eggs, size M, room temperature
• 100 ml water, lukewarm
• 70 g sugar
• 70 ml sunflower oil, rapeseed oil or germ oil
• Flour for the work surface
• Fat for the mold
• 200 g strawberries, fresh, diced
• 60 g sugar
• 1 packet of vanilla sugar
• 10 g cornstarch
• 50 ml water, cold
• 200 g powdered sugar
• some lemon juice

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 30 minutes

makes 12 pieces

We start with the fruity strawberry filling. First, mix the cornstarch with the cold water until smooth. Heat the strawberry pieces, vanilla sugar, and sugar over low heat until they collapse and the mixture simmers gently. Then add the cornstarch. Bring the mixture to a boil, and it’s ready. To cool, transfer it to a bowl and cover it directly with a piece of cling film to prevent a skin from forming. For the super fluffy yeast dough, dissolve the yeast in the lukewarm water along with a little sugar. Then, place the flour in a bowl and make a well, into which the dissolved yeast is poured. Cover the yeast with a little flour and let it rise for 15 minutes. After this time, add all the other ingredients for the dough, except for the oil and eggs, and knead everything roughly. Only then do the eggs and oil come together to help the dough rise. Cover with a damp kitchen towel or cling film and let it rise for two hours in a warm, dark place. After the rising time, the yeast dough can be rolled out on a floured work surface without kneading it until it is 3-4 mm thick and spread with the filling. Leave a small edge free so that the rolls stick together later. The dough is then rolled out and cut into 12 equal pieces using a sharp knife. These rolls are then placed cut-side down in a lightly greased baking dish. Greasing is very important, otherwise they will stick after baking. They are then baked at 180°C (top/bottom heat) for 15-20 minutes. For the glaze, mix together the powdered sugar and lemon juice. Once the strawberry rolls have cooled slightly after baking, spread them with the frosting while they are still warm, and they are ready. They taste just as good warm as they do cold.