Ingredients
- 1 package of active dry yeast
- 3/4 cup whole milk, warmed
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 large egg
- 4 cups all-purpose flour
- 1 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1/4 teaspoon cinnamon (for dusting)
- 1/2 cup additional powdered sugar (for glaze)
- 1-2 tablespoons milk (for glaze)
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Rolling pin
- Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowl (for cheesecake filling)
- Whisk
- Plastic wrap or a clean kitchen towel
Step-by-Step Instructions
To start off, I like to activate my yeast first – it’s a crucial step for achieving that fluffy rise! In my large mixing bowl, I combine the warmed milk, granulated sugar, and yeast. I let this mixture sit for about 5-10 minutes until it becomes frothy. While waiting, I can already pick up the sweet, yeasty aroma reminiscent of a bakery! Once frothy, I mix in the melted butter and egg. Next comes the fun part: gradually adding in the flour and salt until the dough starts to come together. I knead it on a floured surface for about 5-7 minutes until it’s smooth and elastic. (See the next page below to continue steps…)