Activate the yeast

• Pour the lukewarm milk into the mixer bowl.
• Add the yeast and stir until it dissolves.

Make the dough

• Add the eggs and sugar and stir again.
• Add the flour.
• Knead with the dough hook on medium speed for 3-4 minutes.

Knead in the butter

• Add the butter and salt.
• Increase the speed and knead on high for 8-10 minutes until the dough is smooth and slippery.

First rise

• Cover the dough and let it rise in a warm place until doubled.

Roll out and fill

• Dust the work surface with flour and roll the dough into a rectangle of about 30x40 cm.
• Spread the cooled strawberry filling evenly over the dough.
• Roll the dough up tightly into a log.

Shape the buns

• Cut the log into 12 equal buns using a piece of thread.
• Arrange the buns in a lined baking tray.

Second rise

• Cover the tray with plastic wrap or a dish towel.
• Let the buns rise again.

Bake

• Bake at 200 °C fan, covered with aluminum foil for the first 15 minutes to prevent the tops from browning.
• Remove the foil and bake until golden.

Cool the buns

• Let the buns cool down in the tray before finishing.

Cook the strawberry filling

• Combine the frozen strawberries, lemon juice and sugar in a saucepan.
• Melt over medium-high heat, stirring occasionally so the strawberries don't stick to the bottom.

Thicken and blend the filling

• Add the cornstarch and mix well.
• Blend with an immersion blender until smooth.
• Simmer on medium-low heat, then let it cool completely.

Make the mascarpone cream

• Whisk together the mascarpone, powdered sugar and vanilla in a bowl.
• Add the whipping cream and whisk on high speed until thick and spreadable.

Finish the rolls

• Spread the mascarpone cream over the cooled buns.
• Serve or store chilled.