If you are looking for something different you should try these buns; they are filled with sour cherry pie filling and crumbled chocolate cake. Yummy!
For 15 pieces, we need:
- 1 cup icing sugar
- 2 Tbs lemon juice
Mix well the ingredients.
- 550 g flour
- 160 g butter
- 25 g fresh yeast (8 g dry)
- 2 egg yolks
- 80 g sugar
- 240 ml milk
- 1 tsp. salt
Pour 100 ml boiled milk over 50 g flour and quickly mix very well
then add 50 g butter, mix well. Cool a little and add the fresh yeast dissolved with sugar
then the egg yolks and 140 g flour
cover and let rise 15 minutes.
Add rest of the butter, flour, milk and salt and knead 10 minutes.
Let rise in a buttered bowl, covered, until dough doubles in size ~ 1,1/2 hours.
In the meantime prepare the filling.
- 1 x 680 g jar canned sour cherry (pitted sour cherry in syrup)
- 2 Tbs lemon juice, optional
- 2-3 Tbs sugar
- 45 g cornstarch
Drain sour cherry, pour the syrup in a pan (will be ~350ml), add sugar and lemon and bring to boil. Add cornstarch dissolved with 1-2 Tbs of water and mix well with a whisk. When thickens remove from heat, add the sour cherries and let aside.
You can use, as well, 2-3 cups cherry pie filling.
Once the dough has risen, pat it in a 40×52 cm rectangle, spread the cold filling leaving 2 cm all around
then sprinkle chocolate cakes’ crumbles. (I used 400 g brownie; previously I made them with castagnaccio)
Roll the dough in a log
pinch the dough closed, and cut the buns with a sharp knife about 4-5 cm wide.
Place the buns in pan, cover
and allow to rise for 1 hour.
Bake for 25 minutes at 180°C.
Cool on wire rack.
You can drizzle icing on top if you prefer.