To better synchronize the downtime in both these recipes, start making the lemon curd first, and while it chills in the fridge, start making the dough.
 

lemon curd

• In a large bowl, add 180 grams of powdered sugar, 35 grams of cornstarch, 4 large eggs, two egg yolks, zest from 2 lemons (optional), and 250 grams of freshly squeezed lemon juice; whisk it all together into a homogeneous mixture using a whisk or an immersion blender.
   
• Pour the contents of the bowl into a medium-sized saucepan and cook over medium-low heat, constantly stirring with a whisk or spatula and scraping the sides of the pan as needed, until thickened to a consistency resembling pudding. This step takes about 5 minutes.
   
• When the lemon curd has thickened slightly, like pudding, remove it from the heat, add in 150 grams of cold heavy cream, and stir to combine.
   
• This step is optional. I love to blend the finished lemon curd with an immersion blender for a few seconds to emulsify the lemon curd.
   
• Transfer the lemon curd right away to an airtight jar or a bowl. Press a piece of plastic wrap against the lemon curd to create an airtight seal and chill in the fridge.
   
• One recipe makes about 725 grams.
   
• The lemon curd will keep refrigerated in an airtight container for two weeks. (Longer storage dulls the fresh citrus flavor.)
   

Sweet dough
 

• Don't rush the kneading process in this recipe, which is longer than usual, to develop the gluten in the soft, rich dough. It's important to ensure the dough doesn't get too warm during kneading, as it could kill the yeast! Use cold milk, a cold egg, and softened butter to make the best dough. Keep your mixer on a medium-low speed at all times, never on high. Some mixers can't handle a long kneading process. If needed, turn your mixer off, cover the dough, and let it rest for 5 minutes before continuing.
   
• There's no need to "proof" the yeast, meaning you don't have to dissolve it in milk and let it stand before incorporating it into your dough.
   
• Baker's Note: A pinch of salt in the dough serves a couple of important functions. It enhances the flavor and acts as a stabilizer, preventing the yeast from proving too quickly. Never sprinkle the salt directly onto the yeast, as this will kill it. Instead, add the salt as the very last ingredient after adding the butter.
   
• In the bowl of a stand mixer fitted with the dough hook attachment, add 550 grams of all-purpose flour, 100 grams of sugar, 20 grams of fresh yeast (or 2 teaspoons of instant dry yeast), 1 large egg, and 350 grams of cold milk.
   
• Knead on the lowest setting for 10 to 15 minutes until smooth. The dough is the correct consistency when it forms a ball and pulls away from the sides of the bowl.
   
• Once the dough comes together and pulls away from the sides of the bowl, add the softened butter piece by piece, about every 10 seconds.
   
• After the butter is completely incorporated into the dough, continue mixing at medium-low speed for another 10 minutes or until the dough is smooth.
   
• For the last 2 minutes, turn the mixer up to medium-high speed, and you should hear a slap-slap-slap sound as the dough hits the sides of the bowl.
   
• To test if the dough is ready, perform the windowpane test. Hold a corner of the dough with both hands and slowly stretch it out. If you can stretch the dough until it's thin and nearly translucent without tearing, it's ready. If the dough tears easily, it needs more kneading.
   
• If time allows, cover the bowl with plastic and let the dough rest for 15 to 30 minutes, or overnight in the fridge. This step is optional, but a relaxed dough is easier to work with; otherwise, proceed as directed.
   
• When ready, divide the dough into 15 equal pieces; I like to weigh each piece at around 70 grams. If you prefer larger buns, you can weigh each piece at 90 grams, yielding about 9 large buns.
   
• Place the buns on a baking tray lined with baking paper or a baking mat. You can place them close to each other with just a little space in between so they grow into each other, or place them further apart if you prefer the buns not to touch.
   
• Cover the buns with plastic wrap and a clean kitchen towel. Let the dough rise in a warm place until puffy and doubled in size, which can take anywhere from 45 minutes to 1 1/2 hours, depending on the warmth of your kitchen.
   
• Baker's Note: For ovens with a fan setting, preheat to 428°F (220°C). If your oven does not have a fan setting, preheat it to 350°F (190°C). The fan setting, also known as convection bake, circulates hot air for a more even and faster baking process, which is why the temperature is higher for this setting.
   
• When ready and proofed, preheat the oven to 220°C/428°F. If using the fan setting, preheat the oven to 190°C/350°F. Position the rack in the center or in the lower third of the oven.
   
• With floured hands, slightly press in the center of each bun to make a deep indentation. You want to press down to ensure the lemon curd and strawberries stay inside the bun, even as they rise in the oven.
   
• Baker's note: When adding lemon curd, make sure not to overfill the buns to prevent the dough from becoming soggy.
   
• Fill the centers with one or two teaspoons of lemon curd and add fresh sliced strawberries on top, pressing them slightly into the lemon curd. If using roasted strawberries from the 'Love Manuela' app, use only the fruit, not the juice, to keep the rolls from becoming soggy.
   
• Bake the buns in the lower third of the oven for about 10-15 minutes, or until they are a deep golden brown. If you have a kitchen thermometer, you can check that the internal temperature reaches around 88°C/190°F to ensure the dough is fully cooked.
   
• Transfer the baking sheet to a wire rack and let the buns cool for 15 minutes. This helps them firm up.
   
• Combine all the ingredients for the lemon glaze. As soon as the buns are slightly cooled, drizzle the glaze around the lemon curd center. Sprinkle coconut flakes or chips on top of the lemon glaze.
   
• For maximum freshness and deliciousness, serve immediately. Store any leftovers at room temperature, covered, for up to 2 days.