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

  1. Heat milk to 40 degrees.
  2. 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.
  3. Beat eggs with sugar with a mixer. Add to the dough.
  4. Melt the butter in a water bath and add to the egg and milk mixture.
  5. Add flour in small portions, half a cup each. Adjust its amount yourself, the dough should not be too tight, but not liquid either.
  6. Leave the bowl with the dough warm under a clean towel for 1.5 hours to come up.
  7. When the dough comes up, knead and leave for another 1 hour. So 2 times.
  8. Prepare the filling. Peel or open the canned cherries and drain the syrup. Squeeze the juice well. Mix with sugar and 1 tbsp starch.
  9. Divide the dough into 3 parts. There will be 3 rolls.
  10. Roll out each piece of dough in an oval shape and not too thin.
  11. In the middle of each oval, transfer the filling, distribute evenly in the center in length.
  12. Connect the edges to form a roll.
  13. Cover the baking sheet with paper. Transfer the rolls to it. Brush with yolk.
  14. Preheat the oven to 180 degrees and bake the rolls in it for about 40 minutes until tender.

Bon Appetit!

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