Ingredients
Equipment
Method
- Heat milk, butter, and baked cocoa in a saucepan until butter melts; let cool slightly.
- In a mixing bowl, combine flour, sugar, salt, and crumbled yeast.
- Add lukewarm cocoa milk and an egg to the mixture, then knead using a dough hook for about 5 minutes until elastic and smooth.
- Cover the bowl and let it rise for 60 minutes in a warm spot.
- Wash and dry the cherries, then remove stones and halve them.
- Beat soft butter with powdered sugar until light and fluffy.
- Preheat the oven to 180°C (160°C fan) and prepare a baking dish with parchment paper.
- Roll out the risen dough into a rectangle (25 cm x 50 cm).
- Spread the butter-sugar mixture on the dough, leaving a border, then sprinkle with cherries and chocolate drops.
- Roll the dough tightly from the long side and cut it into 10 equal pieces.
- Arrange the rolls in the prepared baking dish with space between each.
Nutrition
Calories: 250kcalCarbohydrates: 36gProtein: 4gFat: 10gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Notes
For a healthier version, substitute half of the wheat flour with whole wheat flour for added fiber. Store leftovers in an airtight container at room temperature for up to 2 days; for longer storage, wrap individually and freeze for up to 1 month. Reheat frozen rolls in the microwave for 10-15 seconds. To prevent cherries from sinking, pat them dry thoroughly before use. Feel free to customize with spices like cinnamon or vanilla for enhanced flavor!
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