Butter Roll with Cherries
by Editorial Staff
Sponge cake with fresh or canned cherries.
Ingredients
For the dough:
- Dry yeast – 11 g
- Chicken eggs – 3 pcs.
- Butter – 150 g
- Milk – 300 g
- Flour – 5-6 cups
- Sugar – 1 glass
- Vanilla – 1 g
- Salt – on the tip of a knife
For filling:
- Cherries – 600 g
- Starch – 1 tablespoon
- Sugar – 3 tablespoons
Directions
- Heat milk to 40 degrees.
- In a deep bowl, dissolve the yeast in milk. Add 1 rounded tablespoon of sugar, about 6 tablespoons of flour. Put the dough in a warm place for 20 minutes.
- Beat eggs with sugar with a mixer. Add to the dough.
- Melt the butter in a water bath and add to the egg and milk mixture.
- Add flour in small portions, half a cup each. Adjust its amount yourself, the dough should not be too tight, but not liquid either.
- Leave the bowl with the dough warm under a clean towel for 1.5 hours to come up.
- When the dough comes up, knead and leave for another 1 hour. So 2 times.
- Prepare the filling. Peel or open the canned cherries and drain the syrup. Squeeze the juice well. Mix with sugar and 1 tbsp starch.
- Divide the dough into 3 parts. There will be 3 rolls.
- Roll out each piece of dough in an oval shape and not too thin.
- In the middle of each oval, transfer the filling, distribute evenly in the center in length.
- Connect the edges to form a roll.
- Cover the baking sheet with paper. Transfer the rolls to it. Brush with yolk.
- Preheat the oven to 180 degrees and bake the rolls in it for about 40 minutes until tender.
Bon Appetit!
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