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1
Weight out all the ingredients.
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2
Puree the strawberries in a blender, and warm up to about body temperature in the microwave.
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3
If there isn't enough strawberry puree, add a little milk to bring it up to 140 g.
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4
Put the dry yeast in the yeast compartment of a bread machine, and the other ingredients in the main compartment.
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5
Leave it up to the machine until the 1st rising has completed.
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6
After the 1st rising is done, lightly deflate the dough, divide it and round off each portion.
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7
Place seam side down, cover with plastic wrap and a tightly wrung out moistened kitchen towel, and leave to rest for 20 minutes.
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8
After the dough has rested, deflate it again, form into any shape you like, and put on a kitchen parchment paper lined baking tray.
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9
It's the same method as my carrot bread.
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10
It's time for the 2nd rising.
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11
Use the oven's 'bread rising' setting, to let the dough rise for 25 minutes at 40C.
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12
When the 2nd rise is completed, optionally brush the tops of the rolls with egg wash or decorate them in any way you like.
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13
Bake in a preheated 180C oven for 13 to 15 minutes, and they're done.
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14
If you freeze strawberry puree, marking how many grams it is, you'll be able to enjoy this bread year-round.
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15
Here I formed the dough into table rolls, cut them in half and added some whipped cream and sliced strawberries, and dusted them with powdered sugar.
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16
I was asked a question about how I made the heart shaped rolls.
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17
It's pretty basic so I didn't include the steps before, but here it is.
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18
Flatten out a portion of dough, roll it up, and seal the seams together tightly.
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19
Fold the dough in half with the seam side on the inside, and seal tightly to form a teardrop shape.
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20
Make a cut in the middle about 2/3rds of the way with a pastry scraper.
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21
Form a heart shape with the cut dough, open it up and it's done.
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22
It's very easy, but I hope that was helpful.
