What you need:
- water 125g
- whole eggs 565g
- flour 1125g
- yeast 17.5g
- salt 27g
- sugar 135g
- butter – cubed and cold 505g
- strawberry preserves 340g
- fresh or frozen halved strawberries
- 1 package vanilla pudding (pie filling directions)
- powdered sugar 256 g
- milk 225 g
- strawberry preserves 55 g
Combine dry ingredients –
flour, yeast, sugar, salt.
Add wet ingredients – eggs & butter
Mix on low speed 1 for 4 minutes – scrape the bowl.
Continue to mix on medium or speed 2 for 4 minutes.
Weigh and cube butter. Add butter in small increments. Once all butter is added, mix for 4 more minutes on speed 2.
Cover dough and place in refrigerator. Let rest in refrigerator at least 1 hour.
Meanwhile mix vanilla pudding according to pie filling package directions. Mix in preserves. Place in fridge to set up.
Remove dough from fridge, spread on a parchment, sprayed cookie sheet. Wrap with plastic wrap. Let dough rest for 4 hours (overnight for best results).
After dough has rested. Roll out dough on a flour surface (until even).
Spread a layer of vanilla pudding and strawberry filling evenly on dough.
Top spread with strawberry slices.
Tuck and roll, from the outside edge in. Like a strawberry filled burrito!
Slice roll in 1 1/2 inch slices.
Layer in pan, swirl side up. Allow the rolls to touch.
bake for 18-22 @ 325
Mix powdered sugar, strawberries, and milk in a bowl. Whisk until smooth. Cover.
Once rolls are golden brown, remove from oven. Drizzle with frosting.
***special thanks to Kelli for allowing me to capture a chef at work!