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1
Put the strawberries in a heat-resistant container and crush with a fork.
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2
Add the brown sugar and mix.
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3
Lightly cover with a wrap and microwave for 1 minute 20 seconds, then 20 seconds, then 20 seconds.
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4
Once it's cooled down so that it's warm to the touch, add the soy milk and mix.
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5
Add the flour, salt, dry yeast, and crushed strawberries to a bowl and mix with a spatula.
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6
Use the spatula knead for three minutes.
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7
Then wrap and allow to first rise.
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8
Once it's expanded to twice its size take it out, lightly remove the gas, restore the shape and let it sit for 20 minutes.
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9
Be careful to not let the dough dry out.
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10
While you're waiting you can use a sifter to sprinkle some flour into a basket.
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11
Stretch the dough out into a circular shape and sprinkle on the broken up bits of white chocolate on top.
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12
Fold in the dough from the top/bottom as shown in the picture.
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13
This time I also folded in the side for a round shape.
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14
Carefully place the dough in the basket with the seams facing down.
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15
Allow to rise a second time for 40 minutes.
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16
Carefully remove from the basket and add slits to your liking.
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17
Your oven should have been preheated to 250C, but before you place in the dough, lower the temperature to 210C and bake for 23 minutes and it's complete.
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18
The inside will have a very pale pink color.
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19
The fragrance is just great.
