There’s something nostalgic about strawberries and cream—it feels like the taste of spring wrapped in sweetness and comfort. These sourdough twist rolls take that timeless pairing and tuck it into a soft, enriched dough that’s slowly fermented overnight. The result is a tender, slightly tangy roll with ribbons of fresh strawberry filling running through every layer.
This recipe is perfect if you’re looking for a special weekend bake that still fits into your routine. The dough comes together in the evening, rises overnight while you rest, and is ready to shape and bake the next morning. The twists look impressive, but they’re actually simple to assemble—baked in muffin trays with a dollop of cream at the base, they rise tall and hold their shape beautifully.
Strawberries & Cream Twist Rolls
Materials
Stiff Levain
- 20 g sourdough starter
- 20 g sugar
- 40 g water
- 65 g flour
Main Dough
- All stiff levain
- 220 g milk
- 85 g sugar
- 500 g flour
- 1 egg
- 4 g salt
- 65 g butter or neutral oil
Strawberry Filling
- 2 cups strawberries
- 3/4 cup sugar
- juice and zest of 1 lemon
- 2 tbsp cornflour mixed with 2 tbsp water (slurry)
Glaze
- 1 cup powdered sugar
- 1-2 tbsp milk and cream
Instructions
Day 1 Morning
- Mix the stiff levain ingredients in a small bowl or jar. Cover and place in a warm spot. It should be bubbly and doubled by the evening.
Day 1 Evening
- In a large mixing bowl, combine the stiff levain, milk, sugar, flour, egg, salt, and oil (or butter). Mix and knead until smooth and elastic (8–10 minutes by hand, or 5–6 minutes with a stand mixer).
- Cover and let the dough rise overnight at room temperature until doubled (8–10 hours).
Strawberry Filling (While the dough rises)
- In a saucepan, combine strawberries, sugar, lemon juice, and zest. Bring to a simmer, stirring often.
- Add cornflour slurry and cook until thickened (8–10 minutes). Blend with emersion blender smooth if desired. Let cool completely.
Day 2 – Morning
- Roll the dough into a rectangle (40 × 30 cm). Spread strawberry filling evenly.
- Cut into strips and twist each strip gently.
- Grease a large muffin tray. Add a dollop of cream at the base of each cup, then place a twisted scroll on top.
- Cover and proof 1–2 hours, until puffy.
Baking
- Preheat oven to 180°C (350°F). Bake for 20–25 minutes, until golden brown.
- Cool slightly, then drizzle with glaze or cream cheese icing.
Notes for a Yeast Version (No Sourdough Starter)
If you don’t bake with sourdough starter, you can still enjoy these strawberries and cream twist rolls by making a simple swap:
- Replace the stiff levain with 7g (1 packet) instant yeast.
- Add the yeast directly into the flour when mixing the main dough.
- Increase the flour in the main dough by 65g (to account for the levain flour).
- Rise times will be shorter:
- First rise: 1½–2 hours at room temperature, or until doubled.
- Second rise (after shaping): 45–60 minutes, until puffy.
The rest of the recipe stays exactly the same, and you’ll still end up with soft, bakery-style rolls filled with strawberries and cream.
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