Sour Cherry Rolls with Hazelnut Flour

Ingredients

For the dough:

• 430 g wheat flour
• 70 g hazelnut flour
• 70 g butter
• a pinch of salt
• 80 g powdered sugar
• 3 egg yolks
• a pinch of nutmeg
• 1 tsp cinnamon
• 1 packet dry yeast
• 270 ml milk

For the custard:

• 500 ml milk
• 1 whole egg
• 2 egg yolks
• 80 g powdered sugar
• 20 g oat flour
• 1 vanilla pod

Preparation

Mix all the dough ingredients together and knead the wet dough by hand or with a machine until it no longer sticks (about 10 minutes). Let the dough rest for 40 minutes.

For the custard, heat the milk and add the beaten eggs. Mix the oat flour with a bit of milk until smooth, then stir it gently into the warm milk mixture. Cut the vanilla pod in half, scrape out the seeds, and add both the seeds and pod to the custard. Cook over low heat, stirring continuously, for 15 minutes.

After the first rest, knead the dough once, then let it rise for another 30 minutes. Knead it again and roll it out to finger-thick (about 1 cm). Spread the custard on top (don’t forget to remove the vanilla pod first), then sprinkle with pitted sour cherries (frozen is fine). Roll it up, slice into spirals, and place on a baking sheet lined with parchment paper.

Bake at 180°C with fan on, until golden brown.