CHERRY ROLLS

MY GRANDMA’S FAMOUS CHERRY ROLLS
Sweet, fluffy, and irresistibly delicious.

Ingredients:

For the dough:
500g all-purpose flour
7g instant dried yeast
80g sugar
½ tsp salt
220–240ml lukewarm milk
1 egg
70g butter, at room temperature
1 tsp vanilla extract

For the cherry filling:
350g fresh, pitted cherries
80g sugar
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water
½ tsp vanilla extract (optional)

For the egg wash:
1 egg
1 tbsp milk
For a glossy finish:
1 tbsp melted butter or a little simple syrup

PREPARATION
1. Prepare the filling.
Place the cherries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 8–10 minutes, stirring occasionally, until the cherries soften and release their juices.

Dissolve the cornstarch in the 2 tablespoons of water and add it to the cherries. Cook for another 2–3 minutes, stirring constantly, until you have a thick, glossy filling. Add the vanilla if desired.

Remove from the heat and let cool completely. It’s important that the filling is cold and thick before shaping the loaves.

1. Prepare the dough.

In a large bowl, combine the flour, yeast, sugar, and salt.

Add 220 ml of warm milk, the egg, and the vanilla. Mix until a dough begins to form.

Gradually incorporate the softened butter and knead for 10–12 minutes, until you have a smooth, soft, and elastic dough.

If you find the dough is too dry, gradually add the remaining 20 ml of milk. The dough may be slightly sticky, but it shouldn’t be runny.

1. First rise.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean cloth or plastic wrap and let it rise for 60–75 minutes, or until doubled in size.

1. Shape the rolls.
Gently deflate the dough and divide it into 10–12 equal portions.

Shape each portion into a ball and flatten it slightly with your fingers.

Place about 2 heaped teaspoons or 1 small tablespoon of chilled cherry filling in the center of each portion.

Bring the edges of the dough to the center and pinch them together firmly to seal. Reshape into a round and place the seam side down.

1. Second rise.
Arrange the rolls on a baking sheet lined with parchment paper, leaving some space between them.

Cover and let rise for 30–40 minutes, until puffed and fluffy.

1. Brush.
Mix 1 egg with 1 tablespoon of milk and gently brush the surface of each roll.

1. Bake.
Bake in a preheated oven at 180°C (350°F) for 18–22 minutes, or until the rolls are golden brown.

1. Glaze.
As soon as they come out of the oven, brush the rolls with a little melted butter.

For an even shinier and more appetizing finish, you can brush them with a little light syrup. Let them rest for about 10 minutes before serving.

Tip: Don’t add extra flour too quickly if the dough feels slightly sticky. After a few minutes of kneading, it will become much smoother and more elastic.
They turn out incredibly soft, fluffy, and with that cherry center that makes them irresistible!