If not already a powder, start by blending the freeze-dried strawberries into a powder and set it aside.
2 tablespoon freeze-dried strawberry powder
Heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into the bowl of a stand mixer and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use active dry yeast, let it bloom in the warm milk per instruction of the pack)
225 g whole milk, 30 g fresh yeast
Add the granulated sugar, all-purpose flour, freeze-dried strawberry powder, eggs, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.
50 g granulated sugar, 540 g all-purpose flour, 2 eggs, 1 teaspoon salt
Continue on medium speed and add the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough.This part looks messy but don’t worry. Once the second part has incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.
100 g butter room temperature
Add the dough to a clean large bowl, with a bit of vegetable oil, and cover the bowl with plastic wrap and a tea towel. Place it at room temperature area in your house. Let it rise for 1 hour. See FAQ above for overnight rising.