Black Forest Cherry Chocolate Rolls
Ingredients
Dough
- 250 ml milk
- 80 g butter
- 30 g cocoa powder
- 430 g all-purpose flour
- 100 g sugar
- a pinch of salt
- 1/2 cube fresh yeast (21 g)
- 1 large egg
- flour for dusting
Filling
- 500 g fresh cherries (or 300 g frozen sour cherries)
- 70 g softened butter
- 50 g powdered sugar
- 100 g dark chocolate chips
Frosting
- 80 g cream cheese
- 3 tablespoons powdered sugar
- a pinch of salt
- fresh cherries
- chocolate chips
Preparation
Warm milk, butter, and cocoa powder in a small pot until smooth; set aside
Mix flour, sugar, and salt in a bowl; crumble yeast over the top
Add lukewarm cocoa milk and egg to the flour mixture
Knead with a dough hook for 5 minutes until smooth
Cover dough with a kitchen towel and let rest for 60 minutes
Wash cherries, pat dry, and remove pits; halve each cherry
Beat softened butter with powdered sugar until fluffy
Preheat oven to 180°C (350°F) conventional or 160°C (320°F) convection
Line an oval baking dish (30 cm) with parchment paper; crumple the paper first for easier lining
Roll out dough on a floured surface to a 25x50 cm rectangle
Spread butter-powdered sugar mixture evenly over the dough
Sprinkle with cherry halves and chocolate chips
Roll the dough from the long side into a log
Cut the log into 10 equal pieces
Place rolls in the baking dish, cover, and let rise for 30 minutes until puffy
Bake for 20-25 minutes until golden brown
Beat cream cheese, powdered sugar, and salt until smooth
Let rolls cool for 10 minutes, then spread with frosting
Top with fresh cherries and chocolate chips
