How to make
Sift the flour into a bowl and mix it with the sugar. Crumble the yeast directly into it, by rubbing and mixing well.
Beat the eggs with a pinch of salt until they liquefy and pour 7 oz (200 g) of them into the dry mixture, set the rest aside.
Add the milk, slightly warmed and mix with a mixer with dough attachments, by gradually adding the soft butter piece by piece. Mix with the machine until you get a smooth, soft and sticky dough. If necessary, if it is too soft, sprinkle more flour.
If you are working by hand, use spatulas for dough or grease your hands because otherwise kneading will be difficult due to the many eggs, sugar and butter. However, this type of dough is worth it because it turns out wonderful and very tasty.
Leave it to rise in the bowl for about 1 hour - an hour and a half, covered with cling film and a towel. When it's almost done, get started with the cream and cherry filling.
Pit the cherries, wash and sprinkle them with the sugar and lemon juice. Leave them like this for 15 minutes and put them on the stove on low/moderate heat.
Boil until the fruit are nicely soft and pour a little water to prevent them from burning and sticking to the dish. Finally, let the water evaporate, until only a thick sauce remains.
To prepare the cream, heat 1 2/3 cups (400 ml) of the milk with the sugar and vanilla sugar. Separately, beat the flour and starch in the remaining milk and when it boils on the stove, pour it in a thin stream and stir.
Cook the cream until it thickens over medium/low heat, by beating constantly with a wire whisk. Finally, add the essences, butter and confectionery paint and mix for a short while longer.
Leave the finished confectionery cream to cool slightly, covered tightly with cling film so that it does not form a crust.
Remove the risen dough from the bowl with greased hands and place it on a floured surface.
Divide it into 16 equal balls.
Roll out each ball into a not-too-thin circle. If you use a rolling pin, grease it as well, otherwise the dough will stick to it.
Add the cherries and the cream - about 2 spoons for each of the fluffy cream rolls, or so that it is easy for you to close them up. This is done by twisting very carefully without pressing and sealing the edges nicely. Some you can twist once more or simply join the ends.
Arrange the cherry cream rolls in a tray lined with baking paper, spaced apart. I have two trays. Spread them with the beaten egg and save some to spread them again. Leave them to rise for about 40-50 minutes.
Spread the risen cream rolls with more of the egg and bake in an oven heated to 370°F (190°C) for 25 minutes or until golden brown.
Allow the cream rolls to cool completely before peeling them from the paper, since they are very soft and can break while warm.
Uniquely delicious!
