Black Forest Rolls

Chocolatey rolls stuffed with cherry filling and garnished with whipped cream like the cake.

Spread the cherry filling so that most of the cherries are at the bottom (the center of the rolls).

Cut the rolls into 9 pieces then bake.

Garnish with whipped cream and chocolate shavings and serve.

Ingredients

Tangzhong

• 100g soy milk⁣⁣⁣⁣⁣

• 20g all-purpose flour⁣⁣⁣⁣⁣

• 45g cocoa powder

⁣⁣⁣⁣⁣Dough

• 110g sourdough starter

• 300g all-purpose flour⁣⁣⁣⁣⁣

• 50g sugar⁣⁣⁣⁣⁣

• 7g yeast⁣, optional

• 5g salt⁣⁣⁣⁣⁣

• 1 large egg⁣⁣⁣⁣⁣

• 70g soy milk⁣⁣⁣⁣⁣

• All the tangzhong ⁣⁣⁣⁣⁣

• 85g butter or margarine, at room temp⁣

Filling

• 400g frozen cherries

• 80g sugar ⁣

• 1-2 tbsp Kirsch, optional

Assembly

• Whipped cream, optional

• Chocolate shavings, optional

Instructions

Tangzhong⁣

1. Add the flour and soy milk to a small pot and heat over medium heat, stirring constantly. Remove from heat once thickened.

2. Quickly add in the cocoa powder to form a thick paste. This step will help the cocoa powder to bloom and develop the chocolate flavor.

Dough

1. Mix all of the ingredients except the butter together. Knead by hand or with a stand mixer for at least 10 minutes until a smooth dough forms.

2. Add in the butter and knead until the dough is able to be stretched thin enough to let light through without tearing.

3. Place the dough in an oiled bowl, cover, and let rise. If using yeast, let rise for about 90 minutes, or until doubled. Without yeast, let rise for a few hours until puffy.

Filling

1. Add the cherries and sugar to a small pot. Bring to a boil and simmer until thickened.

2. Optionally, add in the Kirsch then turn off the heat and let cool to room temperature.

Assembly

1. Roll the dough into a large rectangle. Spread the cherry filling, leaving a small border at the edges. Try to spread the liquid everywhere but cluster the large cherry pieces at the bottom for a cherry-packed center.

2. Roll the dough into a log with the bottom at the center of the roll and cut it into 9 equal pieces. Place the rolls in a greased 9x9 pan and cover.

3. If using yeast, let the rolls rise for an hour. If not, let the rolls rise for a few hours, until puffy. Alternatively, place the covered rolls in the fridge to rise overnight.

4. When ready to bake, preheat the oven to 350 F. Bake for 25-30 minutes or until the internal temperature reaches 195 F. If baking from the fridge, the rolls may require an additional 5 minutes.

5. Optionally, add a generous dollop of whipped cream on top of each roll, garnish with chocolate shavings, and serve.