Strawberry Biscoff Rolls

• Bread flour: 56g (for Tangzhong) + 504g (for main dough)
• Whole milk: 112g (for Tangzhong) + 240g (for main dough, warmed to 110°F/43°C)
• Active dry yeast: 7g
• Granulated sugar: 100g
• Sea salt: 6g
• Butter: 250g (softened)
• Eggs: 2 large
• Neutral oil: A splash (for coating the dough and work surface) (6:48)

• Fresh strawberries: 500g (for jam) + 300g (diced, reserved for topping) (8:29)
• Granulated sugar: 50g
• Cornstarch: 30g (Aaron uses a modified amount to perfectly stabilize the juices) (10:09)
• Lotus Biscoff cream/spread: 1 jar
• Biscoff cookies: One 250g package

• Heavy cream: 120g (poured over the rolls before baking)
• Cream cheese frosting: Leftover or fresh batch (Aaron directs viewers to his carrot cake recipe for this) (26:43)

• On the stovetop over high heat, constantly whisk 56g of bread flour and 112g of whole milk together (0:31). It will rapidly form a thick paste and pull into a cohesive ball (1:14). Remove it from the heat and set it aside to cool (2:22); this starter locks in moisture so the rolls stay soft for up to 8 days (0:56).

• Ensure your remaining 240g of milk is at 110°F (43°C) (2:14). Stir in 7g of active dry yeast directly into the milk to dissolve (3:22). In your stand mixer bowl, add 504g of bread flour, 100g of sugar, and 6g of sea salt (2:47). Pour in the yeast-milk mixture and add your prepared Tangzhong (0:21).

• Using a stand mixer on speed 2, begin kneading the dough components (4:11). Once the mixture begins forming a ball around the hook, add all 250g of softened butter at once (4:58). Crank the mixer up to speed 7 and let it knead for about 8 to 10 minutes until smooth (5:19).

• Lightly coat the inside of a bowl with neutral oil (5:55). Turn your kneaded dough into the bowl, flipping it so the surface is fully protected by the oil (6:48). Cover and let it rest at room temperature for 1 to 4 hours until it has cleanly doubled in size (6:11).

• While the dough rises, chop 500g of strawberries and add them to a saucepan with 50g of sugar and your cornstarch (8:29). Smash the fruits up roughly on the stove (9:07). Simmer until it thickens into a stable jam that won't run out of your rolls during assembly (10:43). Set aside to cool. 

• Punch down your risen dough to release excess gas (13:26). Instead of using flour (which dries out the dough), slick your baking mat and rolling pin with neutral oil (13:53). Roll the dough out carefully into a large, uniform rectangle, making sure not to roll it too thin (14:31).

• Warm your jar of Biscoff cream in the microwave briefly so it spreads easily (16:31). Slather a thick, even layer of the Biscoff cream entirely across the dough rectangle (17:52). Spread your cooled, chunky strawberry jam right over the top (17:45). Use a pizza cutter to slice the dough into long, even strips (22:01). [1]

Roll each sliced strip up individually into classic swirled roll shapes and arrange them in your baking pan (21:48). For an extra infusion of moisture, pour 120g of heavy cream directly over the tops of the arranged rolls (25:10). Allow them to puff up for their final rise.

Preheat your oven to 375°F (190°C) (23:13). Slide the rolls in and bake for exactly 25 minutes until the tops are golden brown and fluffy (23:27).

• Cold cream cheese: 440g (11:23)
• Butter: 250g (Slightly chilled, but soft enough to leave a thumbprint) (11:59)
• Powdered sugar: 400g (Adjusted down from 600g for perfect sweetness) (13:21)
• Vanilla paste: 1 tsp (12:50)
• Walnuts: An extra generous handful (Roughly chopped for topping) (17:12)

Let the baked rolls cool slightly. Load up your piping bags and drizzle a heavy zigzag pattern of cream cheese frosting and extra melted Biscoff spread over the warm rolls (26:26). Toss your remaining 300g of fresh diced strawberries and a heavy handful of crushed Biscoff cookie crumbles over the top before diving in (8:38).