It's still Cherry Season and the quality hasn't let up so I'm still finding ways to utilise this most delicious fruit.
I will be killing two birds with one stone, so to speak, as I'll take the opportunity to try a rich yeast dough recipe that's been tempting me from one of the latest acquisitions, Artisan Breads & Pastries by Avner Laskin.
I'll be combining the dough with thick egg custard and those poached cherries to create these tempting Cherry Custard Scrolls.
Cherry Custard Scrolls
[Makes about 20]
Sweet Yeast Dough:
⅔ cup cold milk
64 grams/2¼ ounces fresh yeast
1 large egg
150 grams/⅔ cup sugar
¼ teaspoon vanilla extract
385 grams/3½ cups plain flour
¼ teaspoon salt
75 grams /⅓ cup butter, cut into small cubes, softened
2 cups custard - use your favourite egg custard recipe, it needs to be cooled and thick
1 cup poached cherries, drained and juices reserved
1 egg, beaten
icing sugar, for glaze
Make Sweet Yeast Dough:
Place the milk, yeast, egg, sugar, vanilla and flour in the bowl of a mixer fitted with a dough hook. Beat for 3 minutes on low speed
Add the salt and beat for 7 minutes on medium speed.
Add the butter bit by bit, continue beating for 3 minutes.
The dough is quite soft and you may need to add a little flour to get a knead-able consistency. Form into a ball and place in a bowl - cover with plastic wrap and let it rest for 1 hour.
You'll need a well floured surface to turn out the dough. Cut the dough in half.
Take one half and press it down using your palms to make a rectangle. Roll it out to form a rectangle approximately 20x30cm (8x12 inches). It's good to do this on a flexible surface as it will make forming the scroll a lot easier.
Cover with 1 cup of custard, smoothing it across the pastry with a palette knife. Dot this with half of the cherries.
With the longest side facing you, roll the dough to form a cylinder.
Cut into 11 slices using a non-serrated knife and place them flat side down on a baking paper lined tray, leaving a little room for spreading.
Repeat with the second portion of dough.
Brush each slice with the beaten egg and bake in a preheated oven 180°C/350°F for 15 minutes or until golden.
Move the scrolls onto a wire rack to cool.
Make a glaze, using reserved liquid from the poached cherries and icing sugar - drizzle over the cooled scrolls. Let this glaze harden slightly before eating...if you can wait that long!
Tagged with Sweet Food