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Cherry Roll with Custard
Instructions
Start by preparing the custard. In a deep pot, combine 5 tablespoons flour, 1 cup of sugar, 0.5 teaspoon of vanillin and turmeric. In this case, turmeric acts as a coloring agent. Thanks to this ingredient, your roll will look very beautiful when sliced.
Mix the dry components with a spoon, then pour in the milk. However, set aside 1 cup of milk for making the yeast dough. To prevent lumps from forming in the resulting mixture, slightly whisk it with a mixer at low speed.
Place the mixture on low heat and cook until it thickens. During this process, the contents of the pot need to be stirred constantly, otherwise the custard not only burns but also forms lumps. Add the butter to the thickened custard, which will give it shine and a richer flavor.
The thick custard for the roll is ready. Set it aside to cool while you prepare the fluffy yeast dough for proper finished separation of work.
For the yeast dough in a separate deep bowl, combine the yeast, 5 tablespoons flour and 5 tablespoons sugar for proper finished starter foundation.
Slightly heat a cup of water in the microwave, then add the water to the bowl with the ingredients. Make sure the water is only slightly warm. If you overheat it, the yeast will not dissolve. Mix the ingredients with a spoon and wait for the fresh yeast to fully dissolve in the warm water.
Cover the resulting mixture with a clean terry towel and place it in a warm spot. When it froths, add the pre-warmed cup of milk, a cup of sugar, the remaining vanillin and flour.
With clean hands, knead the elastic and soft yeast dough. To ensure that the pastry is tender and fluffy, you need to wait for the dough to rise, then knead it again. This action needs to be performed at least 2 times. Only then can you start forming the roll.
With a rolling pin, roll the dough into a neat rectangular sheet. It's best to do this on a clean kitchen table. To prevent the dough from sticking to the surface, lightly sprinkle it with wheat flour for proper finished rolling.
On the rolled-out sheet of dough, spread the yellow custard. Smooth it out carefully with a spoon, then place the cherries over the layer of custard. It's preferable for the cherries to be pitted. If you are a big fan of sweets, you can sprinkle the layer of cherries with the remaining sugar.
Grease a baking sheet with oil using a silicone brush. Carefully roll the sheet of dough with the filling into a roll. Seal the edges of the roll tightly, then twist the roll into a small ring. Place the prepared roll on the baking sheet. Crack the chicken egg into a small but deep bowl and whisk it with a fork. Generously brush the roll with the beaten egg using the brush.
Bake the product at 180 degrees for at least 30 minutes. When the roll turns golden brown, take it out of the oven and let it cool down a bit. The pastry turns out very tender, so you won't be able to transfer it to a plate right away.
Slice the slightly cooled cherry roll with custard into small pieces using a sharp knife, place them on a wide dish, and you can serve them to guests. This pastry is served only warm. Before serving, you can decorate the slices with sweet whipped cream. Cherry roll with custard, made according to the specified recipe, turns out soft and very tasty. Bon appétit!
Tips
- 1
Use fresh active yeast for the best finished rise and aromatic character. Old or expired yeast produces flat dense roll; fresh active yeast produces the proper signature airy fluffy character authentic to traditional Russian sweet-roll preparations. Test yeast freshness by adding to warm milk with sugar — active yeast bubbles vigorously within 5-10 minutes. The yeast quality matters more than home cooks typically realize for finished roll quality and overall family-baking success consistently across batches reliably across various Russian sweet-baking sessions throughout the year.
- 2
Stir custard constantly while cooking for proper finished smooth lump-free texture. Unstirred custard scorches and forms lumps producing inferior results; constantly-stirred custard produces the proper signature silky smooth character authentic to traditional Russian custard preparations. The same constant-stirring principle elevates many custard-based preparations including chebureks with cream pastry and similar Russian custard preparations across various traditional Slavic culinary occasions throughout the year reliably.
- 3
Allow proper double-rise development for finished maximum lightness. Single-rise dough produces dense disappointing results; double-rise dough produces the proper signature airy character authentic to traditional Russian sweet-yeast preparations. The patient double-rise principle pays back significantly in finished roll-quality consistently across batches and various Russian sweet-baking preparations throughout the year for proper traditional results worth showcasing reliably across various Slavic entertaining occasions throughout the year for proper home-baking results.
- 4
Pair the finished cherry roll with traditional Russian accompaniments for proper presentation. Drizzle with powdered sugar, top with whipped cream, or serve with fresh berries for proper finished family-meal appearance. Pair with crusty homemade bread for substantial brunch spreads, alongside hot tea or coffee for traditional accompaniment, or with juice for elegant family-breakfast presentations worth showcasing across various entertaining occasions reliably throughout the year.
FAQ
Can I use fresh cherries instead of canned? +
Yes, fresh pitted cherries work as substitutes producing brighter fresher results. Use 500 g of fresh pitted cherries to replace canned. For drier consistency, toss fresh cherries with 2 tablespoons cornstarch before placing on dough. Each option produces distinct character: canned cherries are most convenient and consistent year-round, fresh cherries are brightest and most seasonal. Choose based on season and availability for proper finished roll variations consistently across various Russian seasonal-baking occasions throughout the year reliably.
How long does the cherry roll keep? +
Stored covered at room temperature, the roll keeps for 2-3 days at peak quality. The flavors meld and improve over the first 24 hours as components marry beautifully. The roll freezes well wrapped tightly for up to 2 months — thaw at room temperature for 1-2 hours and reheat in oven at 160 degrees for 10 minutes for fresh-baked taste. Best consumed within 2 days for the brightest most appealing finished results across multiple family-meal applications throughout the year.
What other fruit fillings work well? +
Strawberries, blueberries, raspberries, apricots, peaches, plums, or apples all work beautifully as cherry alternatives. Each fruit produces distinct character: cherries are most traditional Russian-style, berries are brightest, apricots are most golden, apples are most rustic. Use fruit with proper pectin content for proper finished texture. Mix and match seasonal fruits for endless variations across various international yeast-roll traditions throughout the year for proper personalized finished results.
Why is my custard too thin or too thick? +
Too thin results from insufficient cooking or too much milk. Too thick results from over-cooking or insufficient milk. Address proper proportions and cook custard until it coats the back of a spoon (about 8-12 minutes constant stirring). The combination of proper proportions and proper timing produces dramatic custard-quality reliably across various Russian custard-baking sessions throughout the year for proper traditional results consistently across various Slavic culinary traditions for proper finished dessert-baking results.
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