Butterfly rolls

Total time: 4hr 15m
Preparation Time: 35m

For 16 piece

Nutritional Information

Contains 211 Kcal, 4g Protein, 30g Carbohydrates, 8g Fat


  • Dough
  • 300 g half-white flour
  • 50 g sugar
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 0.5 tsp salt
  • 70 g butter, soft
  • 1 eggs, beaten
  • 1 dl milk
  • Filling
  • 350 g cherries, pitted, roughly chopped
  • 200 g whole-grain biscuits (e.g. organic four-grain), crushed
  • Icing
  • 5 tbsp icing sugar
  • 1 tbsp lemon juice

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  • Dough

    Combine the flour with all the other ingredients up to and including the butter. Using the dough hook on a food processor, knead the mixture to form a soft dough. Cover the dough and leave to rise for approx. 3 hrs. until doubled in size.
  • Filling

    Mix the cherries and biscuits.
  • To 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. 3 cm pieces, place on two baking trays lined with baking paper. Leave to rise for a further 20 mins.
  • To bake

    Approx. 20 mins. in an oven preheated to 180°C (convection).
  • Icing

    Combine the lemon juice and icing sugar. Drizzle the lemon icing over the hot butterfly rolls, leave to cool on a rack.

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