Preheat oven 400 degrees F and prep popover or muffin pan.

Rinse and cut strawberries.

In saucepan, add sugar, pinch of salt, lime juice, cinnamon stick and starch. Cook for 10 to 15 minutes until thickened and set aside to cool.

In stand mixer, bloom yeast with warm water and sugar. Then add ghee, avocado oil, vanilla extract, salt and bread flour. Keep kneading until dough forms. Note: Gluten-free flour is more delicate to work with, so let it rest 20 to 30 minutes after mixing before rolling it out.

Sprinkle flour on work station and rolling pin. Grate frozen butter and start with envelope fold method. Fold 3 times and in between add frozen butter. Roll dough into rectangle and spread strawberry compote. Fold rectangle in half and cut into 1-2-in. strips. Grab one end and coil strip into swirl and carefully put it in the muffin tins.

Let it rest for 10 minutes and brush with egg wash.

Bake for 25 minutes or until golden. Remove from oven and allow to cool.

If desired, brush with melted butter and roll in sugar.