Berry Sweet Breakfast Pastries (Print Version)
# Ingredients:
→ For the Dough
01 -
3/4 cups milk, warmed
02 -
1/4 cup granulated sugar
03 -
2 1/4 teaspoons instant yeast
04 -
1/3 cup butter, softened
05 -
2 eggs + 1 yolk
06 -
3 1/4 cups bread flour
07 -
1/2 teaspoon salt
08 -
2-3 tablespoons cream, for brushing
→ For the Strawberry Filling
09 -
2 cups strawberries, chopped
10 -
1/2 cup granulated sugar
11 -
1 teaspoon lemon juice
12 -
1 tablespoon cornstarch
13 -
1/2 teaspoon cinnamon
→ For the Cream Cheese Icing
14 -
4 ounces cream cheese, softened
15 -
2 tablespoons butter, softened
16 -
1 cup powdered sugar
17 -
2 tablespoons strawberry filling
18 -
1-2 tablespoons milk or cream
# Instructions:
01 -
In the bowl of a stand mixer, combine the warm milk (100°F to 110°F), sugar, and yeast. Whisk, then set aside to bloom for about 10 minutes, until foamy. Add the soft butter, eggs, yolk, flour, and salt to the bowl. Beat with a dough hook on medium until a soft dough forms, about 6-8 minutes. It should be smooth and pull away from the sides of the bowl.
02 -
Grease a clean bowl with cooking spray or vegetable oil. Transfer the dough to the bowl, cover with a clean kitchen towel, and leave to proof/rise for about an hour or until doubled in size.
03 -
Combine the strawberries, sugar, and lemon juice in a saucepan and cook over medium heat, stirring frequently, until the fruit is slightly broken down and thick. Mix the cornstarch with 2 tablespoons of water until smooth, then add to the pot along with the cinnamon. Bring to a low boil, reduce the heat to low, and simmer until thick and shiny, about 5 minutes. Remove from heat and let cool completely. Reserve 2 tablespoons of the filling for the icing.
04 -
When the dough has doubled in size, punch the air out and turn it onto a lightly floured surface. Roll it into a 15x10-inch rectangle and spread the cooled strawberry filling over the surface, not quite to the edges. Tightly roll the dough into a log, then cut into 12 equally-sized rolls (dental floss works great for this!).
05 -
Grease a 9x13-inch baking pan with butter and arrange the rolls inside. Cover again and leave to proof/rise until doubled in size, about 45 minutes.
06 -
Preheat the oven to 375°F. Brush the rolls with cream (optional) and bake for 20-25 minutes or until the internal temperature reaches 190°F. Remove from the oven and cool completely on a wire rack.
07 -
In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and reserved strawberry filling, then mix in milk as needed until the desired consistency is reached.
08 -
When the rolls are cool (or slightly warm), spread the glaze over the top. Serve and enjoy!
# Notes:
01 -
Warm the milk to 100°F to 110°F (37°C to 43°C) to promote fermentation and gas production, which is necessary for dough rising.
02 -
To help the dough rise, turn your oven to around 170°F (75°C) for 1-2 minutes. Then, turn it off. Place the dough (covered) in the oven on the middle rack with a dish of just-boiled water underneath. Close the door and check on it every 20 minutes.