Glazed strawberry rolls

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1. Step 1

   In a bowl, put the soy milk, margarine and sugar and stir so that the sugar dissolves.
   1:00
2. Step 2

   Then, add the yeast to the bowl mixture and let sit for 1 minute.
3. Step 3

   Add 300 gr. wheat flour and the salt and stir until the mixture is smooth and without lumps.

4. Step 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.
   1:00:00
5. Step 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.
   8:00
6. Step 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.
   2:00
7. Step 7

   After this time, remove the mixture from the heat and let cool completely.
8. Step 8

   Once the dough has doubled in volume, add 50 gr. wheat flour to the bowl and mix them in. Meanwhile, preheat the oven to 175 °C.
9. Step 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. Step 10

    Once the dough is ready, place a sheet of parchment paper on your work surface and put the dough on top. Roll out the dough with a rolling pin (or a clean, smooth glass bottle) to form a rectangle 1 cm thick, making sure the corners are well defined.
11. Step 11

    Once the dough is rolled out into a rectangle, spread the strawberry filling evenly over the entire surface using a spatula, leaving a 2.5 cm border on each side. When the filling is evenly spread, carefully begin rolling the dough up from one of the longer ends, enclosing the filling inside and ensuring it doesn't spill out and the dough doesn't tear. When you reach the other end and have rolled the dough completely, place the seam facing down.
12. Step 12

    We cut off the ends so they don't stick out and the roll is uniform, then we cut pieces 3 cm thick and place them in a circular ovenproof mold lined with baking paper so the rolls don't stick to the bottom or sides of the mold.
13. Step 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. Step 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. Step 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.