Strawberry Rolls

We love yeast cakes in Poland. It is definitely a taste and smell of my childhood. At my grandma’s I had it with some butter and a glass of milk. A perfect supper!
Here I wanted to present you a recipe for the amazing, fluffy yeast rolls with strawberries.

This time I left the rolls to grow a bit too long before baking (3 instead of 1 hour) and my rolls merged and in the and I got a cake. The yeast works wonderfully during summer! If you follow the instructions you can easily get the rolls! 😉 strawberry

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I used a round baking tray (22cm of diameter and 6cm tall)
You will need:
♥  350g flour
♥  8g dried yeast (or 16g of fresh one)
♥  100ml warm milk (but not hot)
♥  1 tablespoon regular sugar
♥  2 tablespoons icing sugar (+ some extra for decoration)
♥  1 tablespoon of homemade vanilla sugar
♥  2 eggs + 1 egg yellow
♥  35g soft butter
♥  pinch of salt
♥  2 handfuls of strawberries

All ingredients (but milk) should be in the room temperature. Put them out of the fridge at least one hour before you start.

1. In a bowl mix the yeast with 1 tablespoon of sugar and warm (not hot) milk. Leave it under cover for 15min.
2. In a big bowl mix the flour, vanilla sugar, eggs, pinch of salt, soft butter and activated yeast. Use a big spoon or your food processor to combine all the ingredients.
3. Now, using your hands (or if you are more lucky and have a robot- using a hook shaped end) knead the dough. If you do it with your hands, powder them with some flour to prevent the dough from sticking.
4. The dough will be a bit sticky and very elastic. Sprinkle it with a bit of flour and cover the bowl with with a towel (to prevent from drying). Leave in a warm place for around 1-1.5 hour. It should double its size.
5. After this time roll out the dough into a rectangle (1-1.5cm thick).
6. Put sliced strawberries on the dough and roll it starting with the longer side (to get one long roll).
7. Slice it into 4-5cm thick portions and put them into the baking tray. There should be space between the pieces. The dough will still grow!
8. Cover the rolls with a towel and leave in a warm place for an hour. After this time the dough will grow and the empty spaces between rolls will fill up.
(I left my rolls for three instead of one hour and my dough got a bit bigger than it should!)
9. Optional: you can beat one egg yellow with one tablespoon of milk and smear it on the top of the cake before baking. It will give a nice color to the cake. But if you plan to decorate your cake with icing powder, you can skip this step.
10. Bake it at 180’C for about 25min. To check if the cake is done inside insert a wooden toothpick in its center. If it comes out clean (no humide pieces of dough) it is ready! 🙂
11. Leave the cake to cool down a bit before removing it from the baking tray. Decorate with icing sugar.