Cherry Filled Whole Wheat Rolls – Cherry Piroshkion September 3rd, 2014 Posted in Baked Goodies
In my opinion Cherries (especially when they are fresh) are a sexy fruit. They’re red, luscious, sweet and just always look so inviting. This summer I had the pleasure of chugging a BUNCH of cherries. I just bought more and more. And while I’d definitely prefer to pick them fresh from the tree, I felt like this was the second best alternative.
After I was done with the fresh cherries, I decided to make something with cherries, and frozen ones. Why? It’s pretty obvious – I had no fresh ones left after diligently eating them all 🙂
In the past, I posted about Potato Piroshki, well guess what? there’s a dessert semi-sweet version of these yummy stuffed rolls. And it’s the cherry version. Stuffed with sweetened cherries, these rolls are just too good to resist.
If you’re looking for something that’s both fruity and special, this is it. And serving these warm with either vanilla ice cream or something as simple as sweetened sour cream – will be a hit.
In this recipe I used raspberry jam to sweeten the cherries (because I had and still do SO MUCH of it from last year) but you can definitely sweeten the cherries with a bit of sugar.
- 2 ½ cups Whole Wheat Flour
- 1 Tbsp Dry Yeast
- 1 Egg
- ¾ Cup Warm Milk
- 75gr Butter - Melted
- 3 Tbsp Sugar
- 30-45 Frozen or Fresh Pitted Cherries
- Raspberry (or any berry) Jam or 3 Tbsp Sugar
- 1 Beaten Egg Yolk (you can also use the whole egg)
- Place all the ingredients in a mixer bowl and mix until combined.
- The dough you’ll get will be very sticky (don’t worry); simply dump the dough onto a floured surface (floured with 3 Tbsp Whole Wheat Flour or as needed) and roll in the flour until the dough is still very soft but no longer sticky.
- Place the dough in a bowl, cover with plastic wrap or clean kitchen towel and let it rise for 45 minutes.
- After 45 minutes, place the dough bowl in the fridge for about 30 minutes (this will ease the dough shaping).
- Preheat oven to 375F (185C)
- Remove from fridge and divide into 15 pieces and roll each piece into a ball.
- On a lightly floured surface, roll each ball into a 8-10cm (3”-4”) round flat circle.
- If you are not using jam for the filling, this is when you’ll need to toss the cherries with the 3 Tbsp sugar.
- To fill each circle simply place 2-3 sugared cherries in the middle. If you are using jam, place ½ tsp jam in the middle of each circle and top with 2-3 cherries.
- Fold each filled circle in half and tightly pinch the edges to prevent the filling from coming out while baking.
- Tuck each edge of the half circle under the roll and place each half circle on its “seam”. So the part you pinched is on the bottom of the roll and the ends are tucked under.
- Place on a parchment paper layered baking sheet and brush with the egg wash.
- Bake for 20 minutes or until golden brown.
- Store in a sealed container in the fridge (after cooled down).