Junior chef
Utensils
baking paper
Baking tray
Bowl
Knife
Measuring cup
Rolling pin
Tablespoon
Teaspoon
small bowl
Cutting board
Kitchen scales
Food processor
Plastic bag
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Place the flour, salt and sugar in a bowl. Crumble the yeast, add to the flour and mix in. Add the milk, butter and egg, knead to form a soft, smooth dough using the dough hook on a food processor. Cover the dough and leave to rise at room temperature for approx. 3 hrs. until doubled in size.
Filling
Pit the cherries, roughly chop. Place the biscuits in a plastic bag, crush with a rolling pin, mix with the cherries.
Shape
Roll out the dough into a 30 x 40 cm rectangle. Spread the filling on top, roll both sides of the dough in towards the middle. Cut into approx. 2,5 cm pieces, place on two baking trays lined with baking paper. Leave to rise for a further 20 mins.
Bake:
Approx. 20 mins. in an oven preheated to 180 °C (convection). Remove from the oven, slide onto a rack.
Glaze
Combine the lemon juice and icing sugar. Drizzle over the still-warm butterfly rolls, leave to cool on the rack.
| Tip: | Instead of fresh cherries, use frozen pitted cherries. |
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