Description
Delightful strawberry donut rolls bring Italian pastry magic to home kitchens. Sweet strawberry filling and delicate pastry create a memorable dessert you’ll savor with pure culinary joy.
Ingredients
Scale
- 1 large egg
- ¾ cup (180 ml) warm milk (110°F/45°C)
- ¼ cup (60 ml) unsalted butter, melted
- 1 packet (2 ¼ tsps) active dry yeast
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ tsp salt
- 1 ½ cups fresh strawberries, diced
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 cup powdered sugar
- 2–3 tbsps milk (or as needed)
- ½ tsp vanilla extract
- Sprinkles
- Powdered sugar
Instructions
- Yeast Activation: Dissolve yeast in warm milk until frothy, then blend with sugar, melted butter, egg, and salt to create a uniform liquid base.
- Dough Preparation: Integrate flour into liquid mixture, kneading on a floured surface until the dough becomes smooth and elastic. Transfer to an oiled bowl, cover, and let rise in a warm spot until doubled in volume.
- Strawberry Compote Creation: Simmer strawberries with sugar and cornstarch, cooking until the mixture thickens and reduces. Cool completely to ensure proper consistency.
- Dough Rolling and Filling: Roll out risen dough into a rectangular shape, spread the cooled strawberry compote evenly across the surface. Carefully roll the dough from the long edge, forming a tight cylindrical log.
- Portioning and Proofing: Slice the log into twelve equal segments, placing them in a buttered baking dish with sufficient spacing. Cover and allow for a second rise until puffy.
- Baking Process: Preheat oven to 350°F. Bake the rolls until they achieve a golden-brown complexion, indicating complete cooking.
- Glaze Finishing: Whisk powdered sugar with milk and vanilla to create a smooth, glossy topping. Drizzle over warm rolls, optionally garnishing with sprinkles or additional powdered sugar.
Notes
- Yeast Activation Tip: Ensure milk is lukewarm (not hot) to prevent killing the yeast, which can result in dense, flat pastries.
- Dough Kneading Technique: Knead thoroughly until the dough becomes smooth and elastic, about 8-10 minutes, to develop proper gluten structure for soft rolls.
- Proofing Secrets: Place dough in a warm, draft-free area like a turned-off oven with a bowl of hot water to create optimal rising conditions.
- Gluten-Free Adaptation: Substitute all-purpose flour with a gluten-free blend and add xanthan gum to maintain texture and prevent crumbling.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 210
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg