Polish Strawberry Sweet Rolls (Drożdżówki z Truskawkami)
Soft and fluffy Polish sweet rolls filled with fresh strawberries and topped with a delicate crumb topping. Perfect for breakfast or an afternoon treat!
Equipment
- Mixing bowls
- Stand mixer (optional)
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Rolling Pin
- Pastry brush
- Small saucepan
Ingredients
For the Dough
- 3 cups all-purpose flour
- 2 1/4 tsp active dry yeast one packet
- 1/2 cup warm milk about 110°F
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter melted
- 1 large egg
- 1/2 tsp salt
- 1 tsp vanilla extract
For the Filling
- 1 1/2 cups fresh strawberries chopped
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1/2 tsp lemon zest optional
- For the Crumb Topping Kruszonka
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter cold and cubed
For the Glaze (Optional)
- 1/2 cup powdered sugar
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
Step 1: Prepare the Dough
- Dissolve the yeast in warm milk and let sit for 5 minutes until foamy.
- In a large mixing bowl, combine flour, sugar, and salt. Add melted butter, egg, vanilla, and yeast mixture. Mix until a soft dough forms.
- Knead on a floured surface for 8-10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise for 1-1.5 hours until doubled in size.
Step 2: Prepare the Filling
- Mix chopped strawberries, sugar, cornstarch, and lemon zest in a bowl.
- Let sit for a few minutes to allow the flavors to meld.
Step 3: Shape the Rolls
- Roll out the dough into a large rectangle (about 1/4-inch thick).
- Spread the strawberry filling evenly, leaving a small border.
- Roll the dough into a log and slice into 12 equal pieces.
- Place cut-side up on a parchment-lined baking sheet and let rise for 30-40 minutes.
Step 4: Add the Crumb Topping and Bake
- Preheat the oven to 350°F (175°C).
- Mix flour, sugar, and cold butter until crumbly and sprinkle over the rolls.
- Bake for 20-25 minutes until golden brown.
Step 5: Glaze (Optional)
- Mix powdered sugar, milk, and vanilla extract until smooth.
- Drizzle over slightly cooled rolls.
Notes
For a variation, add vanilla custard under the strawberries for a creamy twist.
Store in an airtight container at room temperature for up to 2 days.
Freeze unglazed rolls for up to 3 months; thaw and glaze before serving.
Enjoy your homemade Polish Strawberry Sweet Rolls!