I made this cherry version of cinnamon swirls for a local cherry festival, it went down a treat and I have had so many requests for the recipe that I thought I would get back to posting on my blog, it is the easiest way to share.
I have 5 recipes I have promised to people so I'm just going to post the lot, if you cant find the one you want just email me and I type that up asap.
So here you have it, a delicious recipe that can be made all year with frozen cherries so you don't have to wait until next cherry season.
Cherry Swirls (Like cinnamon swirls but with cherries)
Time: 4-5 hours
For the dough:
For the filling:
For the Icing
300g Icing sugar
Splash of milk
Drop of Almond extract
2 x 20cm foil flan tins or loose bottom sandwich tins lightly greased.
Place the flour in a bowl, add the caster sugar and cinnamon and mix. Add the yeast to one side of the bowl and the salt to the other side and mix well.
Add the egg, butter and milk and mix well.
Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and stretchy. This is a soft dough and sticky at first but it will firm up with a little work. You can do this is a stand mixer.
Form the dough into a ball and place into a lightly oiled bowl, place in a large plastic bag or cover with a damp tea towel and allow to rise for a couple of hours. This is an enriched dough and will take longer to rise than a standard dough.
Make the filling:
While the dough is rising place the cherries in a saucepan with the sugar and simmer gently then mash with a potato masher. You do not want large lumps.
Mix cornflour with a little water and add a little at a time to the cherry mixture, keep stirring over a low heat. You want it to thicken so that it is spreadable. Depending on how much juice there is you may not need all the cornflour or you may need a little more, use your judgement. Set aside to cool. No need to put in the fridge.
Back to the dough:
When the dough has doubled in size tip out onto a lightly floured surface, roll into a rectangle approx. 30cm x 20cm.
Mix the mascarpone with the cinnamon and spread evenly over the dough.
Spread the cooled cherry mixture on top of the mascarpone, stopping 1 cm away from the long edge nearest to you. The mixture will spread to the edge as you roll it.
Start rolling up from the long edge furthest away from you. You will have a soft long sausage.
Trim the ends which are usually uneven, then cut the sausage into 14 equal rounds.
Divide between the two prepared tins, six around the outside and one in the middle of each tin.
Place in a plastic bag and leave to rise for approx. an hour until doubled in size.
Preheat oven to 200C
When the dough has doubled in size place in preheated oven for 25 minutes.
Make the icing by adding the milk a little at a time until smooth and a consistency that drizzles well, add almond to taste and then drizzle over the baked cherry swirls.
If you want to use fresh cherries, remove the stones and chop, simmer with a little sugar until soft and continue as for frozen
For extra decadence you could sprinkle over choc chips before rolling up sausage
Freeze before icing and wrap in foil. Heat in the oven before icing and serving.
Don’t use jam instead of cooked cherries as it may ooze out and burn, because this filling has less sugar it bakes very well.