Go Back
Cassandra Cains's avatarCassandra Cains

Strawberries & Cream Twist Rolls

Soft and fluffy sourdough twist rolls filled with fresh strawberry compote and cream. Slowly fermented overnight for depth of flavour, then baked in muffin trays so they rise tall and bakery-style. A beautiful weekend bake perfect for brunch, holidays, or when strawberries are in season.
Print Recipe
Prep Time 10 hours
Cook Time 25 minutes
Servings: 12 rolls
Course: Breakfast, brunch, Dessert
Cuisine: Sourdough Baking, Sweet Rolls
Ingredients Method

Ingredients
  

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

Method
 

Day 1 Morning
  1. 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
  1. 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).
  2. Cover and let the dough rise overnight at room temperature until doubled (8–10 hours).
Strawberry Filling (While the dough rises)
  1. In a saucepan, combine strawberries, sugar, lemon juice, and zest. Bring to a simmer, stirring often.
  2. Add cornflour slurry and cook until thickened (8–10 minutes). Blend with emersion blender smooth if desired. Let cool completely.
Day 2 - Morning
  1. Roll the dough into a rectangle (40 × 30 cm). Spread strawberry filling evenly.
  2. Cut into strips and twist each strip gently.
  3. Grease a large muffin tray. Add a dollop of cream at the base of each cup, then place a twisted scroll on top.
  4. Cover and proof 1–2 hours, until puffy.
Baking
  1. Preheat oven to 180°C (350°F). Bake for 20–25 minutes, until golden brown.
  2. Cool slightly, then drizzle with glaze or cream cheese icing.