Fluffy Yeast Rolls with Custard Cream and Fresh Strawberries

Start by preparing the pudding cream, as it needs to cool completely. In a small bowl, add the pudding powder and 45g of sugar. Pour in about 100 ml of the 400 ml of milk and mix thoroughly with a whisk or fork until you have a smooth, uniform mixture without lumps.

Pour the remaining 300 ml of milk into a small saucepan with a thick bottom and bring to a boil over medium heat. When the milk starts to boil (bubbles appear at the edges), reduce the heat to the minimum. Slowly, while constantly stirring with a whisk, pour the prepared pudding mixture into the hot milk. Cook for about 1-2 minutes, stirring vigorously, until the pudding thickens noticeably and starts to 'bubble'.

Remove the saucepan from the heat. Add 20g of butter to the hot pudding and stir until completely melted and combined with the mixture, giving it a velvety texture. Pour the pudding into a clean bowl. To prevent a hard 'skin' from forming on the surface, cover the pudding with plastic wrap so that it touches the surface directly. Set aside to cool completely at room temperature.

Prepare the starter. In a small saucepan, heat 250 ml of milk to a temperature of about 37°C (it should be slightly warm, not hot). In a large bowl, crumble 25g of fresh yeast, add 1 tablespoon (15g) of sugar from the measured portion, 1 tablespoon of flour, and pour in the warm milk. Mix thoroughly with a fork until the yeast dissolves. Cover the bowl with a clean cloth and set it in a warm place for 10-15 minutes. The starter is ready when a thick foam appears on its surface.

In a large mixing bowl (or another large bowl), sift 500g of flour, add the remaining sugar (65g) and a pinch of salt. Mix the dry ingredients with a spoon. Make a well in the center. Meanwhile, melt 80g of butter in a saucepan and set aside to cool slightly.

Pour the risen yeast mixture into the well in the flour. Add one whole egg and one yolk (previously lightly beaten with a fork in a small bowl). Start kneading the dough – if you are using a mixer, attach the dough hook and knead on low speed. If by hand, start mixing the ingredients with a wooden spoon, then proceed to knead with your hands.

When the ingredients are initially combined, slowly pour in the cooled butter in a thin stream, while continuously kneading the dough. Continue kneading for about 10 minutes with a mixer or 15 minutes by hand. The finished dough should be smooth, elastic, shiny, and pull away from the sides of the bowl and your hands. It may be slightly sticky, but it shouldn't be overly tacky.

Shape the dough into a ball, place it in a lightly floured bowl, cover it with a clean kitchen towel or plastic wrap, and set it in a warm place for about 60-90 minutes to rise. The dough should at least double in volume.

While the dough is rising, prepare the strawberries. Wash them thoroughly under running water, dry with a paper towel, and remove the stems. Cut the strawberries into small cubes, about 0.5-1 cm on each side.

Remove the risen dough onto a lightly floured surface or pastry board. Knead it briefly to release the gas. Then roll it out with a rolling pin into a large rectangle measuring about 40x50 cm and about 0.5 cm thick. Try to keep the edges even.

On the rolled-out rectangle of dough, evenly spread the completely cooled custard cream. Use a silicone spatula or the back of a spoon for this. Leave a free margin of about 2 cm along one of the longer edges – this will help to seal the roll.

On the layer of pudding, evenly spread the diced strawberries. Gently press them into the cream so that they adhere well to the filling.

Start tightly rolling the dough into a log, beginning from the longer side that is spread with pudding all the way to the edge. Roll carefully and evenly so that the log has the same thickness along its entire length. Finally, brush the free margin of the dough with a little water and seal the log tightly by pressing the edge.

Place the roll seam side down. Using a very sharp knife or dental floss, cut the roll into 12 equal slices, each about 3-4 cm thick. The floss allows for perfectly even cuts without crushing the dough.

Line a large baking tray with parchment paper. Arrange the cut rolls on it, leaving plenty of space between them (about 4-5 cm), as they will rise during baking. Cover the tray with a cloth and set it in a warm place for the second rise for about 30 minutes. The rolls should noticeably puff up and increase in size.

At the end of the second rising, preheat the oven to 180°C (conventional mode, no fan). In a small bowl, beat one egg with one tablespoon of milk (15ml) using a fork to create an egg wash.

Gently brush the risen rolls on top and the sides with the prepared egg glaze using a kitchen brush. This will give them a beautiful, golden, and shiny color after baking. If using, sprinkle the top with almond flakes.

Place the tray in the preheated oven and bake for about 20-25 minutes, until the rolls are beautifully risen and golden brown. Baking time depends on the oven, so keep an eye on them towards the end. Once baked, remove the tray and set aside to cool slightly.

While the snail rolls are cooling, prepare the icing. Sift 100g of powdered sugar into a bowl. Gradually, one teaspoon at a time, add freshly squeezed lemon juice, stirring constantly with a spoon until you achieve a smooth, thick, but still runny consistency. Adjust the thickness of the icing with the amount of juice.

While still warm (but not hot), drizzle the prepared icing over the rolls, creating fancy patterns. You can do this using a teaspoon or by placing the icing in a small ziplock bag with a cut corner. Leave to cool completely and allow the icing to set.