John Myers
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Cherry, Cinnamon and Rum Strips
The perfect cherry, cinnamon and rum strips recipe with a picture and simple step-by-step instructions.
Yeast dough
- 200 ml Milk
- 6 Cardamom pods
- 75 g Soft butter
- 1 Egg
- 400 g Flour
- 75 g Sugar
- 1 pinch Salt
- 21 g Fresh yeast
Otherwise
- 300 g Sour cherry jam
- 4 tbsp Raw cane sugar
- 1 tsp Cinammon
- 1 tbsp Liquid butter
molding
- 100 g Powdered sugar, sifted
- Rum
Yeast dough
- Coarsely crush the cardamom pods and bring to the boil together with the milk. It is best to let it steep overnight. Then pass through a sieve and milk lukewarm, never heat over 40 degrees. Mix the flour with the sugar and a pinch of salt.
- Pour the milk into the mixing bowl of the food processor, crumble in the yeast and dissolve it, then add the egg and a third of the flour mixture and then start kneading. Gradually add the remaining flour mixture and the softened butter in small flakes.
- Knead until the dough comes off the edge of the bowl and then let the dough rise, covered, for 45 minutes.
completion
- Preheat the oven to 200 degrees and then line two baking sheets with parchment paper. Halve the dough, knead it once and then roll it out into an oblong rectangle that fits on the baking sheet and then place it on the baking sheet.
- Now spread half of the cherry jam on the dough, leaving a 4 cm wide strip free on the left and right. Mix the raw cane sugar with the cinnamon and sprinkle 1 tbsp on the cherry jam. Now fold over the released strips, brush with the liquid butter and again sprinkle 1 tablespoon of the sugar mixture over it.
- Now bake in the oven for about 15 – 20 minutes, take out and let cool down. Do the same with the other dough. Now make a glaze from the powdered sugar and rum and distribute wildly over the cherry strips.
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