Ingredients
For the Dough:
- 200 ml water (1 cup or 6.76 fl oz), warm
- 7 g dry yeast (2 tsp or 0.3 oz)
- 40 g sugar (2 tbsp or 1.4 oz)
- 110 ml vegetable oil (3.7 fl oz)
- 1 egg
- 110 ml yogurt (3.7 fl oz, plain, unsweetened)
- 600–650 g all-purpose flour (21.2–22.9 oz)
- 1 tsp salt
For Layering:
- 120 g soft unsalted butter (divided into two 60 g portions)
For the Filling and Topping:
- 300–350 g fresh strawberries, sliced
- 2 tsp powdered sugar, for sprinkling before rolling
- 1 egg yolk, beaten
- 1 tbsp milk, for egg wash
- Powdered sugar, for dusting after baking
For the Tea (optional but recommended!):
- 2 fresh strawberries, halved
- Green tea (loose or in a sachet)
- 2 tsp strawberry jam
- Boiling water
Step-by-Step Instructions
Step 1: Activate the Yeast
In a large mixing bowl, combine 200 ml warm water, 7 g dry yeast, and 40 g sugar. Whisk together and let sit for 5–7 minutes until the mixture is frothy and active.
Step 2: Add Wet Ingredients
Add 110 ml vegetable oil, 1 egg, and 110 ml yogurt to the yeast mixture. Whisk until well combined.
Step 3: Add Dry Ingredients
Gradually stir in 600–650 g flour and 1 tsp salt, mixing with a spatula until a soft dough begins to form.
Step 4: Knead the Dough
Transfer the dough to a floured surface and knead for 5–7 minutes. It should become smooth, elastic, and not stick to your hands. Add a bit more flour if needed.
Step 5: First Proofing
Grease a clean bowl with a little oil, place the dough inside, cover with a clean towel, and let it rise for 50–60 minutes in a warm place. The dough should double in size.
Step 6: Divide and Rest
Once risen, divide the dough into 2 equal portions. Shape each into a ball, cover with a towel, and let rest for another 10–15 minutes.
Step 7: Layer with Butter
Roll out one piece of dough into a 35 x 45 cm rectangle. Spread with 60 g soft butter, then make two vertical cuts so the dough is in three strips.
Grease each strip lightly with butter again, then fold them over one another to layer. Repeat the process once more for an easy “puff” effect. Place the stacked dough onto a plate, cover with plastic or a bag, and refrigerate for 40–50 minutes.
Repeat the same with the second dough ball.
Step 8: Slice the Strawberries
While the dough chills, slice 300–350 g fresh strawberries thinly and set aside.
Step 9: Shape the Rolls
Roll out one piece of chilled dough to 35 x 40 cm. Sprinkle lightly with 2 tsp powdered sugar.
Cut into 4–4.5 cm wide strips, lay strawberry slices on each strip, and roll tightly into a coil. Place seam-side down on a parchment-lined baking sheet.
Step 10: Final Rise
Cover the shaped rolls with a towel and let rise for 25–30 minutes. They’ll puff up beautifully.
Step 11: Brush and Bake
Preheat the oven to 180°C (360°F).
Whisk together 1 egg yolk with 1 tbsp milk and brush over the tops of the rolls.
Bake for 33–35 minutes or until golden brown.
Step 12: Finish and Serve
Remove from oven and let cool slightly. Dust with powdered sugar for a snowy finish.
Nutrition Information (Per Roll Estimate)
- Calories: 280 kcal
- Carbohydrates: 38 g
- Protein: 5 g
- Fat: 12 g
- Saturated Fat: 4.5 g
- Sugar: 8 g
- Fiber: 2 g
- Cholesterol: 35 mg
- Sodium: 180 mg