Imagine sinking your teeth into a warm, pillowy roll bursting with rich cherry filling and decadent chocolate chips, dusted with a delicate snowfall of powdered sugar. These Black Forest Sweet Rolls aren't just a dessert - they're a culinary journey straight from the heart of Germany that will transport you to a cozy bakery in the Black Forest region. Whether you're a baking novice or a seasoned pastry chef, this recipe promises to deliver an irresistible treat that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: German
Serves: 10 rolls
Ingredients
- 1 package active dry yeast
- 1 cup warm milk
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 4 cups all-purpose flour
- 1 cup cherry pie filling
- 1/2 cup chocolate chips
- Powdered sugar for dusting
Instructions
- In a small bowl, combine the active dry yeast and warm milk. Let it sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is activated.
- In a large mixing bowl, whisk together the granulated sugar and melted unsalted butter until well combined. Add the two large eggs and mix until smooth.
- Once the yeast mixture is frothy, add it to the butter and sugar mixture. Stir until fully incorporated.
- Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or a dough hook attachment on a stand mixer. Continue adding flour until the dough starts to pull away from the sides of the bowl and forms a ball.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm area for about 1 hour, or until it has doubled in size.
- Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle, approximately 12x18 inches in size.
- Spread the cherry pie filling evenly over the rolled-out dough, leaving a small border around the edges. Sprinkle the chocolate chips on top of the cherry filling.
- Starting from one long edge, carefully roll the dough into a tight log. Pinch the seam to seal it and ensure the filling stays inside.
- Using a sharp knife, slice the log into 10 equal pieces. Place each roll cut-side up in a greased baking dish, leaving some space between them for rising.
- Cover the baking dish with a kitchen towel and let the rolls rise for another 30 minutes until they have puffed up.
- Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until they are golden brown on top.
- Remove the rolls from the oven and let them cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely.
- Before serving, dust the cooled rolls with powdered sugar for a beautiful finish. Enjoy your delicious Black Forest Sweet Rolls!
Tips
- Yeast Activation is Key: Ensure your milk is warm (not hot) to activate the yeast without killing it. The mixture should look frothy and alive.
- Room Temperature Matters: Let ingredients like eggs and butter sit at room temperature for better incorporation and smoother dough.
- Kneading Technique: Don't rush the kneading process. A smooth, elastic dough is crucial for soft, tender rolls.
- Rising Environment: Choose a warm, draft-free spot for dough rising. A turned-off oven with the light on works perfectly.
- Even Rolling: Use a ruler or measuring tape to ensure your dough rectangle is uniform for consistent rolls.
- Filling Distribution: Spread cherry filling and chocolate chips evenly to guarantee delicious flavor in every bite.
- Don't Overbake: Watch your rolls closely after 25 minutes to prevent drying out. Golden brown is the perfect color.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 7g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
