Summary

Ingredients

• 500g flour
• 25 g yeast, fresh
• 130 g suar
• some milk, lukewarm
• 250 ml milk
• 2 egg (s), (class M)
• 0.25 teaspoon ¼ salt
• 120 g butter, soft
• 300 g rhubarb
• 200 g strawberries
• 1 packet vanilla sugar

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Instructions

1. Put the flour in a bowl. Crumble fresh yeast, mix with 80 g sugar and a little lukewarm milk until smooth. Add the mixture with 250 ml milk, eggs and 1/4 teaspoon salt to the flour. Knead into a smooth dough with the dough hook of the hand mixer. Add soft butter and knead for another 3 minutes to form a smooth dough. Cover and let rise in a warm place for 1 hour.
2. Clean the rhubarb and dice very finely. Wash, clean and finely dice the strawberries. Mix the fruit cubes, 30 g sugar and 1 packet of vanilla sugar and let it steep for 10 minutes.
3. Knead the dough on a floured surface, loosely kneading in the strawberry-rhubarb mixture. With floured hands, pluck 16 to 18 portions the size of tennis balls, place on 2 baking sheets lined with baking paper. Sprinkle the rolls with 20 g of sugar.
4. Bake one after the other in the hot oven at 200 ° (convection 180 °) on the middle rack for 18 to 20 minutes.
5. Cream cheese or butter goes well with it.
6. Tip: the strawberry-rhubarb rolls are great for freezing and baking.