Twisted and swirled with a concentrated cherry-almond filling, these sweet rolls get their luxurious texture from Platinum® Yeast from Red Star®.
Cherry Almond Sweet Rolls
Makes 16 rolls
- 1¼ cups (360 grams) cherry spreadable fruit
- 2 tablespoons (26 grams) finely chopped dried tart cherries
- 1¼ teaspoons (4 grams) tapioca flour
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon (1 gram) almond extract
- 4 cups plus 2 tablespoons (516 grams) all-purpose flour, divided
- ⅓ cup (67 grams) granulated sugar
- 1 (0.25-ounce) package (7 grams) Platinum® Instant Yeast from Red Star®
- 2 teaspoons (6 grams) kosher salt
- 1 cup (240 grams) whole milk
- ⅓ cup (76 grams) unsalted butter, softened
- ¼ cup (60 grams) sour cream, room temperature
- 2 large eggs (100 grams), divided
- 2 teaspoons (3 grams) packed lemon zest
- 1 teaspoon (6 grams) vanilla bean paste
- 2 tablespoons (14 grams) lightly toasted sliced almonds, finely chopped
- Raw sliced almonds, for sprinkling
- In a small saucepan, stir together spreadable fruit, dried cherries, tapioca flour, cinnamon, and nutmeg; cook over medium heat, stirring frequently, until mixture just starts to bubble, about 5 minutes. Immediately remove from heat; stir in almond extract. Transfer cherry mixture to a small bowl, and let cool completely; refrigerate until ready to use.
- In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (125 grams) all-purpose flour, sugar, yeast, and salt at medium-low speed until well combined.
- In a medium saucepan, heat milk and butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add milk mixture to flour mixture; beat at medium speed for 2 minutes. Add sour cream, 1 egg (50 grams), lemon zest, and vanilla bean paste; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add remaining 3 cups plus 2 tablespoons (391 grams) all-purpose flour, beating just until combined and stopping to scrape sides of bowl.
- Switch to the dough hook attachment. Beat at medium speed until a soft, tacky dough forms, 6 to 8 minutes, stopping to scrape sides of bowl and dough hook. (Dough should pass the windowpane test [see Note] but may still stick slightly to sides of bowl.)
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
- Preheat oven to 375°F (190°C). Line 2 rimmed baking sheets with parchment paper.
- Lightly punch down dough; cover and let stand for 5 minutes. Turn out dough onto a very lightly floured surface, and roll into a 20x16-inch rectangle. Using a small offset spatula, spread cherry mixture onto dough, leaving a 1⁄2-inch border on short sides; sprinkle evenly with chopped almonds. In a small bowl, whisk remaining 1 egg (50 grams). Brush one border with egg wash. Fold dough in half crosswise, trimming if needed, to create a 16x10-inch rectangle. Gently roll over dough to ensure filling is even. Cut dough into 16 (1-inch-wide) strips. Twist each strip 3 to 4 times; starting from one end, coil twisted dough strip into a spiral shape, tucking end under. Place rolls 1 to 1½ inches apart on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 minutes to 1 hour.
- Brush rolls with remaining egg wash; sprinkle with sliced almonds.
- Bake until lightly golden and an instant- read thermometer inserted in center registers 190°F (88°C), 12 to 14 minutes, rotating pans halfway through baking and loosely covering with foil to prevent excess browning, if necessary. Let cool on pans for 10 minutes. Serve warm.
Note: Test the dough for proper gluten development using the windowpane test. Pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready; beat for 1 minute, and test again.