Instructions

For the dough-

1. Combine 1 cup flour, sugar, yeast and salt in a large bowl. Stir to combine.
2. In a medium saucepan, combine milk and butter and heat over medium heat until an instant read thermometer reads 120-130 F.
3. Add milk mixture to the flour mixture and beat on medium speed for 2 minutes, pausing to scrape sides of bowl as needed.
4. Add egg and vanilla bean paste and beat on medium for 2 minutes.
5. Reduce mixing speed to low and gradually add in the remaining flour, beating until just combined.
6. Remove paddle attachment and replace with the dough hook and knead on medium speed until soft and somewhat sticky dough forms, about 6-8 minutes. (Alternately you may knead using your hands, but the kneading process may take closer to 15-20 minutes)*
7. Spray a large bowl, transfer dough to bowl, cover with plastic wrap and allow to rise until doubled in size, about 1 hour.
8. Punch dough down, cover and allow to rest for 5 minutes.
9. Divide dough into 4 even portions, working with one portion at a time.

For the filling-

1. Combine cream cheese, powdered sugar, crushed strawberries, egg white and lemon zest in a bowl and beat until incorporated. Set aside.

To layer the bread-

1. Line a baking sheet with parchment paper and set aside.
2. Preheat oven to 375.
3. Working on a clean, floured surface, roll one portion out to form an 11 inch circle. Transfer to the prepared baking sheet. Spread a third of the filling mixture evenly over the circle.
4. Repeat process with remaining dough and filling.
5. Place a 1 1/2 inch round cutter in the center of the dough, gently press down to form an impression of the cutter. Using a pizza cutter or sharp knife, cut 16 evenly spaced sections in the dough.
6. Working with two pieces at a time, twist the pieces away from one another, then pinch the 2 ends together. Repeat with the remaining sections.
7. Combine egg and 1 tablespoon of water and whisk to combine. Brush the pastry with the egg wash. Sprinkle with sparkling sugar.
8. Place in the preheated oven and bake for 22 minutes, until a thermometer inserted in the center reads 190. (Lightly cover with foil, if needed, to prevent overly browning.
9. Allow to cool completely.

For the glaze-

1. Combine all ingredients and whisk until completely incorporated and smooth.

To serve-

1. Place the glaze in a piping or plastic sandwich bag. Snip a small hole in the corner of the bag, drizzle over the cooled bread.
2. Serve.
   

Slightly adapted from BAKE from scratch