For dough: In a small saucepan, warmth milk and ½ cup (120 grams) water over medium warmth till bubbles start to kind round sides of pan and an instant-read thermometer registers 180°F (82°C). Take away from warmth, and add butter. Let cool, stirring often, till butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
Within the bowl of a stand mixer fitted with the paddle attachment, mix 2 cups (250 grams) flour, granulated sugar, salt, and yeast. Add heat milk combination, and beat at low pace till mixed. Add egg, beating till mixed. With mixer on low pace, regularly add 2 cups (250 grams) flour, beating simply till a shaggy dough comes collectively and stopping to scrape sides of bowl.
Change to the dough hook attachment. Beat at low pace till a gentle, barely sticky dough kinds, about 24 minutes, stopping to scrape sides of bowl and dough hook; add as much as remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is simply too sticky. Prove dough onto a clear floor; knead 5 to six occasions, and form right into a easy spherical.
Flippantly oil a big bowl. Place dough in bowl, turning to grease prime. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in measurement, 1 to 2 hours.
Preheat oven to 375°F (190°C).
For strawberries: On a small rimmed baking sheet, stir collectively strawberries, 2 tablespoons (24 grams) granulated sugar, and salt till properly mixed; unfold in a single layer.
Bake till berries are very gentle and aromatic and have launched ample juices, about half-hour, stirring each 10 minutes. Pressure strawberries and juices by a fine-mesh sieve set over a small saucepan. Let strawberries cool for 15 to twenty minutes. Reduce into ¼-inch items. Switch any extra berry juices to saucepan.
In a medium bowl, stir collectively chopped strawberries, ¼ cup (57 grams) melted butter, and vanilla bean paste.
In a small bowl, place ½ cup plus 2 tablespoons (124 grams) granulated sugar.
Add 3 tablespoons (45 grams) water, remaining ¼ cup (57 grams) melted butter, and remaining ¼ cup (50 grams) granulated sugar to juice in saucepan.
Flippantly punch down dough. Cowl and let stand for 10 minutes. Spray a 3-quart baking dish with baking spray with flour.
Prove dough onto a calmly floured floor, and divide in half (about 495 grams every). Roll every portion right into a 30-inch rope. Reduce every rope into 1-inch-long items (about 16 grams every). Working in batches, dip dough items in strawberry combination; dredge in granulated sugar, gently shaking off extra. Place dough items in pan in even layers. Pour remaining strawberry combination throughout dough. Cowl and let rise in a heat, draft-free place (75°F/24°C) till puffed, 30 to 45 minutes.
Preheat oven to 375°F (190°C).
Deliver juice combination in saucepan to a boil over medium-high warmth, stirring often till butter is melted and sugar dissolves; prepare dinner for two to three minutes. Pour throughout dough.
Bake till golden brown and an instant-read thermometer inserted in heart registers 190°F (88°C), 30 to 35 minutes, loosely protecting with foil to forestall extra browning, if mandatory. Let cool on a wire rack for 20 minutes.
For glaze: In one other medium bowl, whisk collectively confectioners’ sugar, milk, melted butter, and vanilla bean paste till easy. Drizzle throughout heat bread. Serve instantly. Cowl and refrigerate for as much as 3 days.
