Black forest rolls

The dough in this recipe was such a pleasure to work with, that I ended up making mini rolls and filling them with three different fillings. They were all delicious.

Ingredients
3.5 tbsp butter
0.5 cup milk
0.25 cup water
1 tsp yeast
2.25 cup flour
2 tbsp sugar
1 tsp vanilla
0.25 tsp salt

2 tbsp butter
2 tsp cocoa powder
20g powdered sugar
0.5 cup rummy sour cherries

2 tbsp apricot jammy bits
1 grated apple
2 tsp sugar

1 tsp cinnamon
0.5 tsp cardamom
1 tbsp butter
1 tbsp sugar

Preparation
Bloom the yeast with the warm water and a small pinch of sugar. Add the remaining 2 tbsp sugar and the melted 3.5 tbsp butter with the warm milk. Add the 2.25 cups of flour and the salt. Mix and knead for 5 minutes. Allow to rise covered in a warm spot for an hour.

Meanwhile, prepare the fillings. My mom always prepares rummy sour cherry preserves. I take half a cup of this and drain it well. In a separate dish, mix the cocoa powder, sugar and melted butter. Set aside.

Grate the apple and squeeze out juices. Mix with sugar.

Melt the butter and mix with sugar, cinnamon and cardamom.

After an hour passed, preheat oven to 200F for 1 minute. Then shut it off. Cut the dough into six equal pieces. Roll out into 8-inch by 12-inch rectangles. Spread the chocolate filling on two. Add the sour cherries and roll up. Place onto a baking sheet, seam-side-down.

To another two rolled out dough pieces add the grated apple and the apricot jammy bits. Roll up and add to baking sheet.

Finally, the last two pieces get the cinnamon filling before being added to the baking sheet. Move the baking sheet to the oven and allow the rolls to rise for 20 minutes.

Remove from oven and preheat oven to 375F.

Cut the rolls and fan out slices as shown in picture. Brush with milk twice and bake for 10-15 minutes, until pieces are golden brown.

Cool on cookie rack.