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Butterfly rolls
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
- 300 g half-white flour
- 0.5 tsp salt
- 50 g sugar
- 0.5 cube yeast (approx. 20 g), finely crumbled
- 1 egg, beaten
- 1 dl milk
- 70 g butter, soft
Filling
- 200 g whole-grain biscuits (e.g. organic four-grain, crushed)
- 350 g cherries, pitted, roughly chopped
Icing
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- 1 tbsp lemon juice
- 5 tbsp icing sugar
And that's how it's done
And that's how it's done
Dough
Combine the flour with all the other ingredients up to and including the butter. Using the dough hook on a food processor, knead the mixture to form a soft dough. Cover the dough and leave to rise for approx. 3 hrs. until doubled in size.
Filling
Mix the cherries and biscuits.
To 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.
To bake
Approx. 20 mins. in an oven preheated to 180 °C (convection).
Icing
Combine the lemon juice and icing sugar. Drizzle the lemon icing over the hot butterfly rolls, leave to cool on a rack.
