- 1 1/3 cups warm water (110F)
- 1 tablespoon dry active yeast
- 2 tablespoon honey
- 3 ½ cups AP flour
- 1 teaspoon salt
- 2 cups frozen strawberries
- ½ cup white sugar
- 2 tablespoons vanilla extract
- ½ teaspoon white pepper
- 2 tablespoons cold water
- 1 tablespoon corn starch
Mix water, yeast, and honey.
Add to flour and salt in an upright mixer, add yeast mixture to flour and mix on the hook for 5 – 7 minutes. Remove to proof until doubled in size.
Combine strawberries and vanilla in a heavy saucepan and slowly bring to a simmer over medium low heat. Once simmering, add sugar and white pepper and gently stir until dissolved.
Combine corn starch and cold water in a separate bowl. Slowly pour into the berry mix and stir until thickened. Reduce to low heat and allow simmering for 2 minutes to set the corn starch. Remove from heat, and allow it to cool slightly before refrigerating.
Once dough is proofed, roll out in a rectangle roughly 1cm thick. Cut into vertical strips roughly 3cm wide, and then divide the dough with one lengthwise cut across the centre. Leave the two end pieces as one strip each.
Spray the strips of dough with a light pan spray and cover with plastic wrap. This will help keep them from drying out during the next step.
Gently twist each strip into a corkscrew shape, and then roll the twisted strip around itself. Keep a small bowl of water handy, then wet your finger and apply to the end of the coil to help it stick together.
Place finished coils on a baking tray lined with parchment a few centimeters apart, then cover with plastic (with a few vent holes poked in), and return to proof for another 20 minutes.
Once proofed again, gently press down the centres, being careful to leave no holes to the tray. Spoon a small amount of filling into the hole, and bake at 400F on the convection bake setting for 17-20 minutes, until they are an even, golden brown.
Remove to wire rack and allow to cool slightly before eating.