Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Donut Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 10 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

These Strawberry Donut Rolls are irresistibly soft, buttery, and filled with sweet strawberry jam. Topped with a vibrant strawberry sugar coating, they make a delightful treat perfect for breakfast, brunch, or a sweet snack. The dough is cold-proofed for a tender crumb and rolled into individual scrolls for easy serving.

Ingredients

Dough

  • 10 g active dry yeast (1 envelope)
  • 240 ml whole milk (lukewarm)
  • 65 g caster sugar (superfine)
  • 540 g plain flour (all-purpose)
  • 1 tsp fine salt
  • 2 large eggs (room temperature)
  • 2 tsp vanilla bean paste or extract
  • 140 g unsalted butter (room temperature, cut into cubes)
  • 1 tsp vegetable oil or canola oil (for greasing)

Filling and Topping

  • 240 g strawberry jam
  • 1 egg (beaten, for egg wash)
  • 150 g sugar
  • 10 g freeze-dried strawberry powder
  • 1 tbsp butter, melted

Instructions

  1. Activate the yeast: Combine the active dry yeast, lukewarm milk, and 1 tablespoon of caster sugar in a small bowl. Stir well and set aside for 15 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Mix dry ingredients: In a stand mixer bowl fitted with the dough hook, add the plain flour, remaining caster sugar, and salt. Mix briefly to combine the dry ingredients uniformly.
  3. Combine dough ingredients: Add the foamy yeast mixture, room temperature eggs, and vanilla bean paste to the dry ingredients. Mix on low speed for about 5 minutes until the dough starts to come together.
  4. Add and knead butter: Gradually add the cubed butter while the mixer runs on medium speed. Once incorporated, increase speed to medium-high and knead for 10 minutes until the dough pulls away from the sides and forms a smooth, stretchy ball around the dough hook.
  5. First rise (cold-proof): Tip the dough onto a lightly greased work surface. Perform the stretch and fold technique by pulling each corner and folding it over the center. Flip the dough so the seams are underneath, place it in a lightly greased bowl, cover with plastic wrap, and refrigerate for 3 hours to cold-proof.
  6. Punch down dough: After the dough has doubled in size, gently punch it down and transfer to a lightly floured bench. Shape the dough into a rectangle shape preparing it for rolling.
  7. Roll out dough: Roll the dough into a rectangle slightly larger than 30 x 48 cm (12 x 18 inches) to allow for neat cutting.
  8. Trim and cut dough: Trim the edges to get a neat rectangle of 30 x 48 cm. On the shorter side, mark every 2.5 cm (1 inch) and slice the dough into 12 equal strips using a sharp knife or pizza cutter, keeping the strips together.
  9. Spread jam: Evenly spread the strawberry jam across the entire surface of the dough rectangle.
  10. Roll dough strips: Starting at one short end, roll up each strip individually into scrolls, using your fingers to hold the jam in place if it becomes slippery. Place each scroll on a parchment-lined baking tray with space between them.
  11. Second rise: Cover the tray with plastic wrap and allow the rolls to rise in a warm place for 45 minutes or until they’ve grown by at least half their original volume. Meanwhile, preheat the oven to 180°C (350°F).
  12. Egg wash: Brush the tops of each roll with the beaten egg to encourage browning.
  13. Bake: Bake the rolls in the preheated oven for 20-25 minutes or until golden brown. Remove from the oven and set aside to cool slightly.
  14. Prepare strawberry sugar: Mix the sugar and freeze-dried strawberry powder together in a shallow bowl to create a flavored coating.
  15. Coat rolls: Brush each warm roll generously with melted butter, then dip into the strawberry sugar mixture to coat all sides. Shake off the excess sugar and set aside. Serve immediately for best flavor and texture.

Notes

  • Use room temperature eggs and lukewarm milk to help activate the yeast effectively.
  • The cold-proofing step in the refrigerator for 3 hours develops flavor and improves dough texture.
  • Stretch and fold the dough instead of traditional kneading for a tender crumb.
  • Ensure the rolls have enough space on the baking tray to expand during the second rise and baking.
  • Dip the rolls into the strawberry sugar coating while still warm for the best adherence.
  • You can substitute freeze-dried strawberry powder with finely crushed freeze-dried strawberries if unavailable.
  • Store any leftovers in an airtight container for up to 2 days, best warmed before serving.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Bakery, Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/strawberry-donut-rolls-recipe/