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Cherry butterflies
Nutrition facts per serving:
- Energy in kcal about 211
- Fat about 8g
- Carbohydrates about 30g
- Protein about 4g
This is needed
This is needed
for 16 piece
Dough
- 70 g butter, soft
- 50 g sugar
- 0.5 cube yeast (approx. 20 g), crumbled
- 1 egg
- 0.5 tsp salt
- 300 g half-white flour
- 1 dl milk
Filling
- 350 g cherries
- 200 g whole-grain biscuits (e.g. organic four-grain), crushed
Glaze
- 1 tbsp lemon juice
- 5 tbsp icing sugar
Tools
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- baking paper, Baking tray, Bowl, Knife, Measuring cup, Rolling pin, Tablespoon, Teaspoon, small bowl, Cutting board, Kitchen scales, Food processor, Plastic bag, Cooling rack
And that's how it's done
And that's how it's done
Dough
Place the flour, salt and sugar in a bowl. Crumble the yeast, add to the flour and mix in. Add the milk, butter and egg, knead to form a soft, smooth dough using the dough hook on a food processor. Cover the dough and leave to rise at room temperature for approx. 3 hrs. until doubled in size.
Filling
Pit the cherries, roughly chop. Place the biscuits in a plastic bag, crush with a rolling pin, mix with the cherries.
Shape
Roll out the dough into a 30 x 40 cm rectangle. Spread the filling on top, roll both sides of the dough in towards the middle. Cut into approx. 2,5 cm pieces, place on two baking trays lined with baking paper. Leave to rise for a further 20 mins.
Bake:
Approx. 20 mins. in an oven preheated to 180 °C (convection). Remove from the oven, slide onto a rack.
Glaze
Combine the lemon juice and icing sugar. Drizzle over the still-warm butterfly rolls, leave to cool on the rack.
