Cherry Rolls

Ingredients

• 110 g butter
• 2 egg yolks
• 1 egg
• 0.5 cube Yeast
• 100 g coconut blossom sugar
• 175 ml milk (3.5 % fat) (lukewarm)
• 500 g whole wheat flour (e.g., emmer or spelt whole wheat flour) and a little whole wheat flour for the work surface
• 600 g cherries
• 1 tsp cloves powder
• 0.5 tsp cinnamon
• 75 g chopped almond kernels
• 1 tbsp erythritol powdered sugar

Instructions

1. 1.

   Melt 50 g butter in a pot. Separate 2 eggs (use egg whites elsewhere). Crumble yeast, dissolve with 1 tbsp sugar in the milk. Add flour, butter, 30 g sugar, yolk, whole egg to a bowl, pour in the yeasted milk. Knead into a smooth dough. Cover and let rise for about 45 minutes.

2. 2.

   Meanwhile wash and pit cherries. Boil 50 ml water with 30 g sugar, allow to caramelize. Mix cherries in, remove from heat and cool.

3. 3.

   Knead dough on a lightly floured surface, roll into a rectangle (about 20 x 30 cm). Mix remaining sugar with cloves, cinnamon and almonds. Sprinkle over dough, spread cherries on top. Roll up from the long side, cut into 12 slices and place on a baking sheet lined with parchment paper. Cover and let rise for another 15 minutes.

4. 4.

   Melt remaining butter in a pot, brush rolls with it. Bake in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for about 30 minutes. Cool. Dust with powdered sugar if desired.