Strawberry Rolls

Ingredients (for 10 rolls)
For the dough
350 g of Soft wheat flour type 1
150 g of Type 0 Manitoba flour
180 g of lukewarm whole milk
80 g of plain whole-milk or Greek yogurt
1 large egg
70 g of granulated sugar
7 g of dry yeast
70 g of softened butter
6 g of salt
1 teaspoon vanilla extract

For the filling
180–200 g of fairly thick strawberry jam

For the glaze
120 g of powdered sugar
2–3 tablespoons of milk or fresh cream
A few drops of lemon juice

Additionally
1 egg
1 tablespoon of milk
Fresh strawberries, as needed

Procedure
For the dough
To begin, pour the lukewarm milk into a bowl and dissolve the yeast in it along with one teaspoon of sugar taken from the total amount. Stir and let rest for about 5–10 minutes, until a light foam forms on the surface. In the bowl of a stand mixer, combine the flours and the remaining sugar. Add the milk with the yeast, yogurt, egg, and vanilla, then begin kneading with the dough hook. Add the salt and incorporate the softened butter a little at a time, waiting for it to be absorbed before adding more. Knead for about 10–15 minutes, until the dough is smooth, soft, and elastic, then shape it into a ball, transfer it to a lightly buttered bowl, and cover with plastic wrap. Let the dough rise in the oven (turned off but with the light on) until doubled in size, about 2 hours. At this point, take the dough and roll it out on a lightly floured surface until you have a rectangle measuring about 35×45 cm and about 5 mm thick. Spread the jam in an even layer, leaving about 1 cm free along one of the longer sides, then gently roll up the rectangle without tightening it too much. Using a sharp knife or string, cut the roll into slices about 5 cm thick and arrange them in a 22 cm springform pan lined with parchment paper. With the remaining dough, you can make additional rolls to bake separately or use a larger baking dish to bake them.

Cover and let rise for another 45–60 minutes, then gently brush the surface of each roll with the egg yolk mixed with milk and bake them in a preheated conventional oven at 175°C for about 20–25 minutes. The rolls should be lightly golden but still soft in the center.

For the glaze
Mix the powdered sugar with the milk and a few drops of lemon juice until you get a smooth, runny consistency.

When the rolls are done, let them cool slightly, then lightly glaze them and decorate with chopped fresh strawberries. Serve while still warm.

In collaboration with Fiordifrolla