Cherry Roll
INGREDIENTS
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I love the pleasure of working with yeast doughs. There is so much satisfaction in mixing and kneading and the smell of yeast always brings an incredible sense of anticipation. Watching the yeast work its magic and then experiencing the aromas that e
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Here is a yeast dough tucked with fresh cherries of the season and an almond frangipane. Although it’s a simple recipe, it does have a few stages. You can certainly make the cherry filling and frangipane a day or two ahead and keep them refrigerate
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Bench notes:
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- I always roll my dough out and finish the pastry on top of a piece of parchment paper. This eliminates having to lift the pastry itself onto a baking sheet and having it lose its shape. Instead, simply lift or slide the parchment onto the baking sh
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- I left the pitted cherries whole for a bit of texture, but puree them if you want a smoother filling.
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- Substitute your favorite fresh fruit in season. Or soak some dried fruits and spices in the winter.
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- Leave out the frangipane or replace it with pastry cream or lemon curd.
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- Garnish with your favorite glaze or a crumb streusel for a sweeter version. I keep extra streusel in an airtight container in my freezer.
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- You might also enjoy creating a Gâteau Basque this cherry season.
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