Glazed Strawberry Rolls

Instructions

1. In a bowl, put the soy milk, margarine and sugar and stir so that the sugar dissolves.
2. Then, add the yeast to the bowl mixture and let sit for 1 minute.
3. Add 298 gr. wheat flour and salt and stir until the mixture is uniform and lump free.
4. Cover the bowl with a clean dry cotton cloth and let it sit for 1 hour in a warm place so that the dough rises.
5. While the dough rises, prepare the strawberry filling. To do this, wash the strawberries, cut them into small pieces and put them in a saucepan over low heat for about 8 minutes, stirring to prevent them burning.
6. When the strawberries are tender, add the cornstarch and the sugar and continue stirring a couple more of minutes so that all the ingredients are well mixed.
7. After this time, remove the mixture from the heat and let cool completely.
8. When the dough has doubled in volume, add the rest of the flour to the bowl and mix it with the dough. Meanwhile, preheat the oven to 175º.
9. Sprinkle some flour on a flat surface, take out the dough from the bowl and knead. Add flour until the dough stops sticking on the surface.
10. When the dough is smooth, place a oven paper on the flat surface and put the dough on it. Spread the dough with a rolling pun (or smooth and clean glass bottle) and form a rectangle of 1 cm. thick, ensuring that the corners are well marked.
11. When the dough is well extended in the form of a rectangle, spread the strawberry filling uniformly across the surface with the help of a spatula, leaving about 2.5 cm. of margin on each side. When the filling is well extended, begin to roll the dough on itself from one of the longest ends very carefully, trapping the strawberry filling inside trying the filling does not fall out and the dough does not break. When the dough is completely rolled, leave the seam facing down.
12. Cut the extremes so that they do not protrude and the roll is uniform. Then, cut the roll into pieces of about 3 cm. thick and place them in an oven-shaped circular mold lined with oven paper so that the rolls do not stick to the bottom or the walls of the mold.
13. When all the rolls are well placed in the mold, introduce them in the oven and bake for 20 minutes. If they begin to brown on top before the end of the baking time, cover them with some oven paper and bake them until completely cooked.
14. Meanwhile, prepare the glaze by mixing the icing sugar with the soy milk. Stir well and when the texture is uniform and thick, set aside.
15. After cooking time, make sure that the rolls are well baked and remove from the oven. Let them cool and, when they are cold, unmold carefully, with the help of a non-serrated and sharp bladed knife, and separate the rolls. When all the rolls are separated, coat them with a little glaze and serve.

Notes

• When choosing margarine, check that it is not hydrogenated and does not contain palm oil among its ingredients or any component of animal origin (eg, gelatin or whey).
• For the filling to cool faster, you can put the saucepan in a bowl with cold water.
• If you prefer, you can pour the glaze before cutting them, in the mold. You just have to make sure that the rolls have cooled.

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