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Cherry Swirls

July 23, 2019

 

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

Serves: 14

 

INGREDIENTS

 

For the dough:

  • 300g       Strong plain white flour

  • 2 tbs      Caster sugar

  • ½ tsp     Cinnamon

  • 7g           Easy bake yeast

  • ½ tsp     Salt

  • Large egg lightly beaten

  • 25g         Butter – melted

  • 150ml    Full fat milk at room temperature

For the filling:

  • 300g       Frozen dark cherries 

  • 2 tbs      Caster sugar

  • 1 tbs      Cornflour

  • 200g       Mascarpone

  • ½ tsp     Cinnamon

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.

 

METHOD

  • 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.

NOTE

  • 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.

     

     

     

     

     

     

     

     

     

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