Ingredients — what you'll need
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- 500 gram All-purpose wheat flour
- 20 gram Sour Cream 15%
- 12 gram Dried Yeast
- 10 gram Vanilla Sugar
- 10 gram Honey
- 100 gram Strawberries
- 2 piece Egg yolk (dried)
- 200 gram Vegetable Fat, Butter Flavor
- 135 gram Granulated Sugar
- 200 milliliter Fresh Whole Milk (3.5% Fat)
- 3 gram Salt
Step-by-step method
At a glance
These soft and fragrant spring buns showcase swirled strawberries that caramelize beautifully as they bake, creating a melt-in-your-mouth sweetness. You'll need to prepare and rise a yeast dough, then roll it with a sweet filling and fresh strawberries before cutting into snail-shell shapes and baking until golden – just be sure to place a tray underneath to catch any leaking strawberry juice.
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Yeast dough
Prepare the yeast dough in the usual way. Once it has risen, roll it out into a rectangle.
Ingredients
- 500 gram All-purpose wheat flour
- 15 gram Granulated Sugar
- 3 gram Salt
- 12 gram Dried Yeast
- 2 piece Egg yolk (dried)
- 100 gram Vegetable Fat, Butter Flavor
- 200 milliliter Fresh Whole Milk (3.5% Fat)
- 20 gram Sour Cream 15%
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Roll and slice
Spread the dough with the filling and scatter over the chopped strawberries. Roll it up like a strudel, then cut it into rounds. This batch made enough for a 12-cup muffin tin plus another 6 pieces, which I baked on a baking tray.
Ingredients
- 100 gram Vegetable Fat, Butter Flavor
- 10 gram Vanilla Sugar
- 10 gram Honey
- 120 gram Granulated Sugar
- 100 gram Strawberries
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Moulds
Grease the tin or line it with paper cases. I had quite a bit of filling left over (I made more than the recipe calls for), so I divided the extra between each cup.