Spring without the fruity, sweet and invigoratingly tart taste of strawberries and rhubarb is possible, but pointless! Covered in light yeast dough, this freshly baked springtime delight can be taken anywhere: on a picnic with friends in the nearby park, on the first long bike ride of the year, on the allotment garden terrace ... Incidentally, the creamy secret of our strawberry and rhubarb buns is a good portion of cream cheese in the fruit filling. Who can resist that? (Well, not us.)

The quantities given in the recipe are sufficient for 24 yeast rolls (baked in two roasting pans).

Sweet yeast dough:

Dissolve the sugar in the milk (cold!). Add the yeast to the milk and sugar mixture and then add the flour and egg. Knead briefly until all the ingredients are well combined.

In the next step, knead in the cold butter in pieces. This makes it easier for the dough to absorb. Knead for a total of about 10 minutes before adding the salt. This makes the dough much more elastic and allows it to be kneaded intensively. Cover and leave to mature at room temperature for at least 45 minutes.

Now stretch the dough by folding it several times, as bakers say, in order to obtain dough pieces with a stable fermentation and airy volume. Cover and leave to rest for another 15 minutes. Meanwhile, mix the cream cheese with the sugar, egg and cornflour until smooth.

Divide the dough in half. Roll out one half on a floured work surface to a size of approx. 60 × 40 cm and spread with half of the cream cheese mixture. Spread 100 g of strawberry fruit spread on the cream cheese layer, then spread the rhubarb cut into small pieces evenly on top.

Roll up into a roll from the long side under tension and divide each roll into 12 equal pieces using a knife (or a piece of string). Place them cut-side up in the greased roasting pans and bake at 190 °C (top/bottom heat) for about 25 minutes. Remove the snails from the oven and brush with the sugar glaze while still warm. Decorate with caster sugar if desired.