Yeast Crescent Rolls with Cherries
Description
Horns (rogaliki) are one of the most popular baked treats on the dessert table. There are countless such recipes for home cooking. I suggest making rogaliki with fresh cherries, which are plentiful in summer. For cooks who already know how to work with yeast dough, this recipe holds no surprises. For beginners, I give a detailed description of each step.
Instructions
- 1
Step 1
Prepare the ingredients for yeast croissants with cherry.
- 2
Step 2
Crumble the yeast into a deep container.
- 3
Step 3
Add warm milk, melted and slightly cooled butter, and a spoonful of sugar. Let the yeast activate.
- 4
Step 4
Add the remaining sugar and vanilla sugar.
- 5
Step 5
Add salt.
- 6
Step 6
Gradually sift the flour into the container.
- 7
Step 7
Knead a soft, elastic dough.
- 8
Step 8
Let the dough rise. It should increase in volume by 1.5–2 times.
- 9
Step 9
While the dough is proofing, prepare the filling. Put the cherries in a heavy-bottomed pan. Pour in 100 grams of water and add sugar to taste. Place over heat and simmer for 3–5 minutes until the sugar has completely dissolved.
- 10
Step 10
Dissolve the starch in 3–4 tablespoons of cold water, stir, and pour into the container with the cherries. Simmer until it reaches the consistency of thick kissel, turn off the heat, and let cool completely.
- 11
Step 11
Divide the proofed dough into balls weighing 70–75 grams.
- 12
Step 12
Roll the dough into an oval and spread the filling. I use only a little filling so it doesn’t leak out of the crescent roll while baking. This amount of cherries is enough for me. You can use more.
- 13
Step 13
On the opposite side, make slashes with the knife. Cover the cherries with the dough and firmly seal the edges.
- 14
Step 14
Cover with the half that has slits and shape into a crescent.
- 15
Step 15
Line the baking pan with parchment paper. Arrange the crescents and let them rise for 25–30 minutes.
- 16
Step 16
Brush the crescents with egg and put them into an oven preheated to 175–180 °C.
- 17
Step 17
Bake the rugelach (crescent pastries) at this temperature for 35–40 minutes. Baking time depends on your oven. Wait — user said ONLY translation with no explanations. Including "(crescent pastries)" adds explanation. Simpler: Bake the rugelach at this temperature for 35–40 minutes. Baking time depends on your oven. Or "Bake the horns" sounds odd in English. "Bake the pastries" loses specificity. Most natural: **Bake at this temperature for 35–40 minutes.** But we need "rogaliki" — **crescent pastries** or **rugelach**. "Bake the crescent pastries at this temperature for 35–40 minutes. Baking time depends on your oven." I'll use that — clear and idiomatic without parenthetical clarification. Bake the rogaliki at this temperature for 35–40 minutes. Baking time depends on your oven.
- 18
Step 18
Delicious, fluffy, fragrant cherry horns are ready. Let them cool a little, then serve.