Cherry

Milk bread

Mix all the ingredients in the mixer until the dough comes away from the walls and no longer sticks to your fingers. Leave the dough to rest at a temperature between 22/24ºC for an hour, then place in the refrigerator for 12 hours.

Cherry milk bread

Mix all the ingredients in the mixer until the dough comes away from the walls and no longer sticks to your fingers. Leave the dough to rest at a temperature between 22/24ºC for an hour, then place in the refrigerator for 12 hours.

Cherry jam

Heat the cherry puree to 35°C and pour in the granulated sugar and NH pectin mixture. Bring to the boil, then stir. Store in the refrigerator before using.

Assembly and finishing

Divide the natural milk bread dough into 3 pieces and the cherry bread dough into 2 pieces, alternating a layer for each color. Overlay each layer with a little water and roll it out with the laminator to 3 mm thickness. Freeze 20 minutes before cutting strips. Roll up the strips obtained and place three two-tone rolls in the XF54 band; one for each petal. Leave to rise in a proofing oven at 28ºC for approximately 2 hours. Then cook in a fan oven at 140ºC for 15-20 minutes. Polish with syrup and let cool. Fill with cherry jam and decorate with gold leaf.