Strawberry Rolls

Summary

Ingredients

For the yeast dough:

• 700 g flour type 405
• 0.5 ½ cube fresh yeast or 1 pack dry yeast, approx. 7g
• 0.5 teaspoon ½ salt
• 200 ml milk, lukewarm
• 2 egg (s), size M, room temperature
• 100 ml water, lukewarm
• 70 grams sugar
• 70 ml sunflower oil, rapeseed oil or germ oil
• Flour for the work surface
• Fat for the shape

For the filling:

• 200 g strawberries, fresh, diced
• 60 g suar
• 1 packet vanilla sugar
• 10 g cornstarch
• 50 ml water, cold

For the glaze:

• 200 g powdered suar
• some lemon juice

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Instructions

1. We start with the fruity strawberry filling. To do this, the cornstarch is first stirred with the cold water. The strawberry pieces are heated together with the vanilla sugar and the sugar at a low temperature until they collapse and the mixture simmered gently. Then the cornstarch is added. Then the mass should boil once and it is ready. To cool, it should be placed in a bowl and covered with a piece of cling film directly on the surface so that it does not skin.
2. For the super fluffy yeast dough, the yeast is dissolved together with a little sugar in the lukewarm water. Then the flour is poured into a bowl and a hollow is formed into which the dissolved yeast is poured. Covered with a little flour, the yeast should then stand for 15 minutes. After this time, add all the other ingredients for the dough, except for the oil and eggs, and everything is roughly kneaded. Only then are the eggs and oil added, so the dough rises better. Covered with a damp kitchen towel or cling film, it should then be left in a warm and dark place for two hours.
3. Without kneading it, the yeast dough can then be rolled out on a floured work surface to 3 - 4 mm after the rising time and coated with the filling. But leave a small edge free so that the rolls stick together afterwards. Then the dough is rolled up and cut into 12 equal pieces with a sharp knife. These rolls are then placed with the cut surface facing down in a lightly greased baking dish. Greasing is very important, otherwise they will stick after baking.
4. They are then baked at 180 ° C top / bottom heat for 15-20 minutes.
5. For the icing, the powdered sugar and lemon juice are mixed together. When the Strawberry Rolls have cooled slightly after baking, they are then coated with the frosting while they are still warm and they are ready. They taste just as good warm as cold.