strawberryjam hashtag performance

GIANT STRAWBERRIES & CREAM SWEET ROLL The way it looks like a rose too 🥹 Recipe below OR go to my website through the link in my bio 💌 #Recipe Details (serves 8-12): Strawberry Sweet Roll Dough: - 3/4 cup (177ml) warm milk of choice (~110F) - 2 1/2 tsp (8g) instant or active dry yeast @redstaryeast - 1 egg, at room temperature - 1/3 cup (76g) salted butter, very softened (almost melted) - 1/4 cup (50g) granulated sugar, divided - 2 1/2 cups (390g) bread flour @King Arthur Baking - 1/2 (3g) tsp salt - 1oz freeze-dried strawberries, crushed Filling: - 3/4 cup (255g) strawberry jam of choice - 1 cup (166g) chopped fresh strawberries @Driscoll’s - 1/3 cup (78ml) heavy cream, for pouring over Cream Cheese Icing: - 6oz cream cheese, softened @Philly Cream Cheese - 1/3 cup (76g) salted butter, softened - 1 1/2 cups (195g) powdered sugar - 2 tsp (8g) vanilla extract - Optional: additional freeze-dried strawberries, for garnishing Instructions: Start by preparing the sweet roll dough and activating the yeast. Pour the warm milk into a large bowl or the bowl of a stand mixer. Add 1 tbsp (12.5g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 3-5 minutes, until frothy. Then, add the egg, butter, and the rest of the sugar. Mix until combined. Add in the flour, salt, and crushed freeze-dried strawberries, and mix or knead with your hands until barely combined (or use the dough hook attachment on the stand mixer). Allow to rest for 5 minutes so the flour can soak up the liquids. Then, pour the dough mixture onto a floured surface and knead with your hands (or stand mixer) for 5-7 minutes, until elastic and smooth. Place the dough into a lightly greased large bowl. Cover and allow to rise in a warm environment for 30 minutes, or until doubled in size. Grease a 9” round springform or cake pan with butter. Once doubled, turn the dough onto a floured surface. Use a rolling pin to roll the dough out into a 15x12” rectangle. Evenly spread the strawberry jam across the entire surface of the dough. Then, evenly sprinkle the chopped strawberries all over the top of the jam. Assemble. Using a very sharp knife or pizza cutter, cut the dough into 6, 2” wide strips. Roll up one strip and place it in the center of the pan. Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one. Loosely cover the pan with plastic wrap and allow to proof in a warm environment for 45 minutes, until puffy and risen. Preheat the oven to 350F. Warm the heavy cream and pour over the sweet roll. Bake at 350F for 30-35 minutes, until golden brown. Remove and cool in the pan for 10 minutes. While cooling, make the icing by beating together all of the ingredients in a medium bowl, until smooth. Spread the icing all over the sweet roll and garnish with additional crushed freeze-dried strawberries, if desired. Slice and serve warm. Enjoy! #strawberries #strawberry #strawberriesandcream #sweetroll #giantsweetroll #giantstrawberriesandcreamsweetroll #sweetrollrecipe #strawberrysweetrolls #homemade #homemadesweetrolls #sweetrolls #baking #creamcheese #creamcheeseicing #strawberryjam #valentines #ValentinesDay #valentinesdayrecipe #valentinesdaydessert #valentinesdaybreakfast #valentinesdaybrunch #valentinesdaybaking #Breakfast #brunch #dessert #baking @Nordic Ware

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#strawberryjam #jam #preserves #canning #strawberry #bestjam #classicstrawberryjam #fypageシ #fypage #fypシ #fyp * 4 cups of cut strawberries * 4 cups of sugar * 3 Tablespoons of freshly squeezed lemon juice Directions: 1. Wash the strawberries, remove the tops, and cut them into quarters. 2. Put the mixture in heavy bottomed pot and slowly bring it to a boil over medium heat. Stir frequently. 3. As the jam thickens, lower the heat, and stir more often to prevent sticking. 4. The jam is ready to can when it slides off of a spoon in a sheet rather than dripping off. 5. Turn off heat and ladle the hot jam into prepared canning jars. Leave ¼ inch of headspace. 6. Process the jars in boiling water for 10 minutes. 7. Take out jars carefully and let sit for 24 hours so jam sets and lids seal.