These maple and almond cherry rolls are one of the most surprising rolls you can bake. They are super soft, fragrant and delicious – with rich almond cream and cherries in the filling. All wrapped up in a tender danish dough that makes it a great treat for Christmas morning (or any other morning for that matter :)).
Photo: Natalie Levin
Maple and Almond Cherry Rolls
For the dough:
- 500 grams (3 1/2 cups) all-purpose flour
- 10 grams (1 tbsp.) active dry yeast
- 100 grams (1/2 cup) sugar
- 100 grams (3/4 stick) soft butter
- 2 large eggs
- 125 ml. (1/2 cup) milk
- 1 tsp. vanilla extract
- Pinch of salt
For almond and maple cream:
- 100 grams (1 cup) almond meal
- 75 grams (2/3 stick) cold butter, cut into cubes
- 50 grams (1/4 cup) dark brown sugar
- 2 tbsp. maple syrup
- Pinch of salt
- 1-2 tbsp. all-purpose flour
- 1 large egg
- 1-2 tbsp. milk (or amaretto liqueur)
- 150-200 grams frozen cherries
- Beaten egg for brushing
- Icing sugar for decoration
- Yeast dough: in a bowl of a mixer with a dough hook put flour, yeast, sugar, butter, eggs, milk, vanilla and salt and knead in a low-medium speed for 10-12 minutes until the dough is slightly sticky.
- Transfer the dough to a lightly floured work surface, knead for another 1-2 minutes and form a ball shape.
- Put the dough in a lightly floured large bowl, cover and let rise in a warm place for about an hour until the dough doubles in volume.
- Almond and maple cream: in a food processor with a steel blade blend almond meal, butter, sugar, maple, salt and flour until mixture is crumbly.
- Add egg and milk (or amaretto) and continue to process until you get a thick cream.
- Make the rolls: divide the dough into 2 parts.
- Roll out each part of the dough on floured surface into a rectangle about 1/2 cm thick.
- Spread half of the cream in an even layer. Sprinkle with half the cherries and roll tight.
- Cut to 2-3 cm thick rolls and put them on an oven pan lined with baking paper.
- Repeat with the second part of the dough and the remaining filling and cherries.
- Cover the rolls and let rise for about an hour or until they are almost double the volume.
- Meanwhile, preheat oven to 170c degrees.
- Brush the rolls gently with beaten egg and bake for about 12-18 minutes or until golden brown and set.
- Cool slightly at room temperature, sprinkle with powdered sugar and serve warm.
- These cherry rolls are best when freshly baked and warm.
- Keep the rolls in an airtight container in the freezer for up to 2 weeks. Warm them slightly before serving.
- Instead of cherries you can use raspberries or blueberries.
- Instead of almonds you can use any other type of nut you like.
Photo: Natalie Levin