To better synchronize the downtime in both recipes, start making the passion fruit curd first, place it in the fridge to get cold, then make the sweet dough.
 

 Passion Fruit Curd
 

• Bakers Note: Passion fruit, it´s one of nature´s miracles of flavor; however, it is not ready to eat until its surface becomes very wrinkled, so for the best flavor, make sure to find very wrinkled passion fruit. 
   
• One passionfruit has approximately 20 grams of passionfruit juice, pulp, and seeds inside; 1 passionfruit gives you about 10 grams of pure juice; I use eight passion fruits to make the passion fruit curd; if your passionfruit is smaller or larger, you might need more or less. 
   
• Squeeze out the inside of the passion fruit, both the seeds, juice, and pulp, then strain the passion fruits through a fine-mesh sieve. To remove all the seeds. Set the seeds aside for l,ater or you can discard the seeds.
   
• Use a scale to make sure you have 75-gram fresh passion fruit juice. (without the seeds)
   
• In a medium bowl using a small whisk or in a medium measuring cup using an immersion blender, add 55-gram powdered sugar, one tablespoon cornstarch, two large eggs, 75-gram passion fruit juice, and 45-gram fresh lemon juice, whisk together or until everything is incorporated or emulsify the mixture until smooth.
   
• Pour the content of the bowl/measuring cup into a medium saucepan.
   
• Bakers note; keep in mind the key to a good curd is to cook it over relatively low heat so that the egg proteins coagulate slowly, creating a silky-smooth end result.
   
• Set over medium-low heat, whisking constantly to prevent burning and to ensure a smooth and creamy consistency. Continue whisking until the mixture thickens, kind of like a soft pudding, and is thick enough to coat the back of a spoon easily. It takes about 2-5 minutes. 
   
• Remove from heat, whisk in 50-gram sour cream and 30-gram heavy cream whisk, and combine for an extra smooth texture; use an immersion blender to emulsify the mixture for 10 seconds.
   
• Add 1-2 tablespoons of passion fruit seeds ( if using) and combine.
   
• Transfer to an airtight jar and refrigerate until completely cold or overnight before using; the passion fruit curd will thicken slightly as it cools.
   
• Passion fruit curd can be stored in an airtight container in the fridge for up to 1 week, but I doubt it lasts that long it is so good!

Sweet dough
 

• There is no need to "proof" the yeast", meaning you don't have to dissolve it in the Greek Yogurt, buttermilk, or milk and let it stand before incorporating it into your dough.
  
  Bakers Note; A pinch of salt in the dough serves a couple of important functions. It impacts the flavor and acts as a stabilizer, stopping the yeast from proving too quickly. Never sprinkle the salt straight onto the yeast, as this will kill the yeast. Instead, add the salt as the very last ingredient after you add the butter.
   
• In a bowl of a stand mixer fitted with the dough hook attachment, add 550-gram bread flour or all-purpose flour, 100-gram sugar, 20 grams fresh yeast (or 2 teaspoons instant dry yeast), 1 large egg, and add 350-gram cold greek yogurt, buttermilk or whole milk.
   
• Knead on the  →lowest setting for 10 to 15 minutes until smooth; your dough is the correct consistency when it forms a ball and pulls away from the sides of the bowl.
   
• Once the dough has all come together and pulls away from the sides of the bowl. Add the softened butter piece by piece, about every 10 seconds.
   
• Once the butter is completely incorporated into the dough, Continue mixing at →medium-low speed for another 8 to 10 minutes or until the dough has come together and is smooth.
   
• Turn the mixer up to medium-high speed for the last 2 minutes, and you should hear it make a slap-slap-slap sound as the dough hits the sides of the bowl.
   
• If you want to test if the dough is ready, the windowpane test is one of the best ways to tell if you have kneaded your dough long enough. Hold a corner of your 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 to go. If the dough tears quickly, it needs to be kneaded longer.
   
• If time permits, Turn out the dough onto a lightly floured work surface, dust the top of the dough with a little flour, form the dough into a ball, cover it with plastic, and let the dough rest for 15 minutes. This 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 around 70 grams.
   
• Transfer them to a lined baking tray.
   
• Cover the bun loosely with plastic wrap and a clean kitchen towel, and let the dough rise in a warm place until puffy and doubled in size. About 45 to 60 minutes. 
   
• You want the buns to be all puffed up and doubled in size; this may take anywhere from 45 minutes to up to 2 hours, depending on your environment and temperatures in your kitchen. 
   
• When ready-proofed, carefully remove the plastic wrap; just lightly dust the buns with flour and make sure your hand is floured as well; slightly press in the center of each bun to create a deep indentation. You want to make sure to really press down the dough so that the passion fruit filling stays inside the bun. You can also skip using your hands. Just take a spoon, grease it lightly with butter, and create a deep indentation.
   
• Remove the cold passion fruit from the fridge, and reserve 50 grams of passion fruit for the passion fruit glaze; with the remaining passion fruit curd, using a spoon, fill the centers of each bun with a generous amount of passion fruit curd. Loosely cover the baking sheets with plastic wrap and let the buns rise for another 30 minutes.
   
• In the meantime, preheat the oven to 220C/428F. If using the fan setting, preheat the oven to 190C°/350F°. Position the rack in the center or in the lower third (just below the center) of the oven.
   
• When ready-proofed, carefully remove the plastic wrap. In a little bowl, combine 1 egg and 2 tablespoons milk, give it a quick whisk, brush the sides of each bun with egg wash, place 1 fresh strawberry ( sliced in the middle) on top of the passion fruit curd, press the strawberries slightly down into the passion fruit curd, or it will fall off when it bakes.
   
• Bake the buns in the lower third ( just below the center) of the oven for about 8-12 minutes or until they are a deep golden brown. When using egg wash, the sweet rolls brown faster, but that does not mean that they are done. Mine was done at 12 minutes.
   
• Transfer the baking sheet to a wire rack and let it cool.
   
•  When the buns are completely cooled down, you can make the Passion Fruit Sugar Glaze. 
   
• Sift 150 grams of powdered sugar into a medium bowl, add 50-gram cold passion fruit curd, and mix until it forms a thick glaze.
   
• Use a spoon and drizzle the glaze around the center of the passion fruit curd.
   
• For maximum freshness and deliciousness, serve immediately.
   
• Store any leftovers at room temperature, covered, for up to 2 days.