How to make
The fresh yeast is mixed with the warmed milk, a spoonful of sugar and a spoonful of flour. Leave it in a warm place until activated.
The flour is sifted, a well is made in the middle, into which the activated yeast, remaining sugar, salt, vanilla, oil, one egg and the egg white of the second are poured.
A soft dough is kneaded, which is left in a warm place until it doubles in volume. Then divide into 10 balls. Roll out each ball on a floured surface into a circle about one inch in size and cut into 8 triangles (like pizza).
The triangles are stacked on top of each other and folded in half with the back of the knife. They are then placed with the wide part facing the counter and twisted and pressed by hand until a round roll is made. The shaped little brioches are left to rise again.
Before they are put in the oven, the sweet rolls are smeared with the beaten yolk of the second egg, pressed in the middle to form an indentation in which a spoonful of the cherry jam is placed.
The small sweet brioche rolls are baked in a 360°F (180°C) oven for about 30 minutes or until nicely browned.
