Strawberry Swirl Buns – A Spring Dessert
· 12 servings
Yeast dough
Prepare the yeast dough in the usual way. Once it has risen, roll it out into a rectangle.
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.
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.
Bake
Bake in the oven until golden. I'd recommend putting a tray underneath in the oven too, as the strawberry juice can start to leak out and burn unpleasantly on the oven floor.