Strawberry Rolls by @lesgourmandisesdeloubna

1h5

9 servings

🌾

540 g

Flour

🍞

1 tbsp

Baker's yeast

🥛

110 ml

Milk

🥚

1

Egg

🍬

120 g

Sugar

🧂

0.5 tsp

Salt

🧈

190 g

Butter

🍦

Vanilla

💧

200 ml

Water

🍓

500 g

Strawberries

🍋

0.5

Lemon juice

🌽

1 tbsp

Cornstarch

🧀

130 g

Cream cheese

🍓

2 tbsp

Strawberry compote

🍬

40 g

Icing sugar

🥛

2 tbsp

Liquid cream

  1. Cook
    • Water
    • Flour

    Cook the water and flour for the Tangzhong over low heat, then let cool completely.

  2. Mix
    • Flour
    • Baker's yeast
    • Milk

    Mix all the dough ingredients except the butter, knead for 10 minutes, then add the soft butter and knead again until the dough is smooth.

  3. Rise

    Cover the dough and let it rise until doubled in volume, about 1h30.

  4. Cook
    • Strawberries
    • Sugar
    • Lemon juice

    Cook the strawberries, sugar and lemon juice, lightly mash, then thicken with the cornstarch diluted in water and let cool, keeping 2 tbsp of compote for the icing.

  5. Roll
    • Strawberry compote

    Punch down the dough and roll it out, spread the cooled compote over it, roll it up, and cut into pieces with a piece of thread.

  6. Place

    Place the rolls in a buttered baking tin and let rise again for 45 minutes, covered.

  7. Brush
    • Liquid cream

    Brush the rolls lightly with liquid cream before baking.

  8. Bake

    Bake for 20-25 minutes at 180°C.

  9. Mix
    • Cream cheese
    • Strawberry compote
    • Icing sugar

    Mix all the icing ingredients together.

  10. Spread

    Spread the icing generously over the warm rolls.

Strawberry Rolls by @lesgourmandisesdeloubna

1h5

9 servings

🌾

540 g

Flour

🍞

1 tbsp

Baker's yeast

🥛

110 ml

Milk

🥚

1

Egg

🍬

120 g

Sugar

🧂

0.5 tsp

Salt

🧈

190 g

Butter

🍦

Vanilla

💧

200 ml

Water

🍓

500 g

Strawberries

🍋

0.5

Lemon juice

🌽

1 tbsp

Cornstarch

🧀

130 g

Cream cheese

🍓

2 tbsp

Strawberry compote

🍬

40 g

Icing sugar

🥛

2 tbsp

Liquid cream

Preparation Steps

  1. Step 1/10

    Cook the water and flour for the Tangzhong over low heat, then let cool completely.

    💧Water
    🌾Flour
    🍲Saucepan

  2. Step 2/10

    Mix all the dough ingredients except the butter, knead for 10 minutes, then add the soft butter and knead again until the dough is smooth.

    🌾Flour
    🍞Baker's yeast
    🥛Milk
    🥚Egg
    🍬Sugar
    🧂Salt
    🍦Vanilla
    🧈Butter
    🥣Mixing bowl

  3. Step 3/10

    Cover the dough and let it rise until doubled in volume, about 1h30.

    🥣Mixing bowl

  4. Step 4/10

    Cook the strawberries, sugar and lemon juice, lightly mash, then thicken with the cornstarch diluted in water and let cool, keeping 2 tbsp of compote for the icing.

    🍓Strawberries
    🍬Sugar
    🍋Lemon juice
    🌽Cornstarch
    💧Water
    🍲Saucepan

  5. Step 5/10

    Punch down the dough and roll it out, spread the cooled compote over it, roll it up, and cut into pieces with a piece of thread.

    🍓Strawberry compote
    🥖Rolling pin
    Thread

  6. Step 6/10

    Place the rolls in a buttered baking tin and let rise again for 45 minutes, covered.

    🍳Baking tin

  7. Step 7/10

    Brush the rolls lightly with liquid cream before baking.

    🥛Liquid cream
    🖌️Pastry brush

  8. Step 8/10

    Bake for 20-25 minutes at 180°C.

  9. Step 9/10

    Mix all the icing ingredients together.

    🧀Cream cheese
    🍓Strawberry compote
    🍬Icing sugar
    🧈Butter
    🥛Liquid cream
    🥣Mixing bowl
    🥄Spatula

  10. Step 10/10

    Spread the icing generously over the warm rolls.

    🥄Spatula

Composition

Ingredients

Types

Grains, Leavening agent, Dairy, Eggs, Sweetener, Spices, Liquid, Fruits, Starch

Ingredients

Flour, Baker's yeast, Milk, Egg, Sugar, Salt, Butter, Vanilla, Water, Strawberries, Lemon juice, Cornstarch, Cream cheese, Strawberry compote, Icing sugar, Liquid cream

Notes

Flour (for the dough, for the Tangzhong), Baker's yeast (diluted in 110 ml warm milk), Milk (warm, to dilute the yeast), Sugar (for the dough), Butter (soft, for the dough), Vanilla (amount not given), Water (for the Tangzhong, to dilute the cornstarch), Strawberries (for the compote), Lemon juice (juice of half a lemon), Cornstarch (mixed with 2 tbsp water, to thicken the compote), Cream cheese (for the icing), Strawberry compote (reserved from the compote, for the icing), Liquid cream (for the icing, small amount brushed on the rolls before baking)

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

Pescatarian, Nut-Free, soy-free, Vegetarian

Calories

378 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 52g, Fat: 16g, Fiber: 2g, Sugars: 22g

Nutritional Information

Minerals

Sodium: 180mg, Calcium: 40mg, Potassium: 140mg, Iron: 1.2mg

Vitamins

Vitamin A: 150mcg, Vitamin C: 20mg, Vitamin B2 (Riboflavin): 0.15mg

Preparation

Time Information

Preparation

40 minutes

Cooking

25 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Hard (3/4)

Steps

10 steps

Equipments

Utensils

Saucepan, Mixing bowl, Rolling pin, Thread, Baking tin, Pastry brush, Spatula

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Bread, Dessert

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

to inform

Geographic

France, Europe

Various

Aspect

Texture

to inform

Flavors

to inform

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 1 day (covered,away from direct sunlight,best eaten fresh due to cream cheese icing), fridge : 3-4 days (in an airtight container,due to cream cheese and cream in the icing,bring to room temperature before eating), freezer : 1 month (freeze unfrosted rolls,wrap tightly,add icing after thawing and reheating)