Yeast roll with cherry-cinnamon filling and amaretto glaze

Name: Yeast roll with cherry-cinnamon filling and amaretto glaze
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 2 Glasses (720 ml each) Sour cherries; 550 g Flour; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 75 g Sugar; 50 g soft butter; 7-10 Tbsp pulp of 1 vanilla pod; 1 egg (size M); 1/4 l Milk; 1 cube (42 g) fresh yeast; 50 g Amarettini (Italian almond biscuits); 2 TABLESPOONS Breadcrumbs; 1 TEASPOON Cinnamon; 1 Egg yolk (size M); 125 g Icing sugar; 3 TABLESPOONS Almond liqueur (e.g. Amaretto); 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Icing sugar and lemon balm

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

2 Glasses (720 ml each) Sour cherries
550 g Flour
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
75 g Sugar
50 g soft butter
7-10 Tbsp pulp of 1 vanilla pod
1 egg (size M)
1/4 l Milk
1 cube (42 g) fresh yeast
50 g Amarettini (Italian almond biscuits)
2 TABLESPOONS Breadcrumbs
1 TEASPOON Cinnamon
1 Egg yolk (size M)
125 g Icing sugar
3 TABLESPOONS Almond liqueur (e.g. Amaretto)
7-10 Tbsp Flour
baking paper
7-10 Tbsp Icing sugar and lemon balm

Directions

1
Pour the cherries into a sieve and drain well. Put 500 g flour, lemon zest, salt, sugar, butter in flakes, vanilla pulp and egg into a mixing bowl and mix. Warm up the milk.
2
Crumble yeast into it and dissolve. Add to the flour mixture and work into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. In the meantime crumble the Amarettini and mix with breadcrumbs.
3
Spread the cherries on kitchen paper and dab dry. Turn in remaining flour. Knead dough again with floured hands. Roll out the dough into a rectangle (approx. 45x33 cm) on a lightly floured work surface.
4
Sprinkle the dough with Amarettini breadcrumbs, leaving a rim of approx. 1 cm all around. Spread floured cherries evenly on top and dust finely with cinnamon. Spread the short sides and one long side of the dough with egg yolk.
5
Roll up the dough from the unbrushed long side so that the seam brushed with egg yolk forms the underside of the roll. Briefly fold in the ends. Place on a baking tray lined with baking paper and leave to rise again in a warm place for about 20 minutes.
6
Then carefully scratch the surface and bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 40 minutes. Mix icing sugar and liqueur. Remove the roll from the oven, place the tray on a grid and brush the roll with the icing immediately.
7
Let the roll cool down and let the cast dry. Serve the roll dusted with icing sugar and decorated with lemon balm. Results in about 20 slices.