Cherry yeast rolls with crumble

Ingredients for 1 servings:

• 1 pack of dry yeast, 7 g
• 125 ml milk
• 300 g flour
• 50 g butter, soft
• 40 g sugar
• 10 g vanilla sugar
• 1 egg(s), KL M
• 1 pinch of salt
• 100 g amaretti biscuits
• 400 g cherries (sour or sweet cherries), from the jar, well drained
• 100 g apricot jam
• 125 g butter
• 1 egg yolk, size M
• 70 g cane sugar
• 10 g vanilla sugar
• 250 g flour
• 8 g cinnamon
• 1 pinch of salt
• 1 tbsp powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

This gives 18 x snail enjoyment

For the yeast dough, sift the flour into the bowl of a food processor. Warm the milk slightly. Add the remaining ingredients: yeast, salt, sugar, softened butter, lukewarm milk, and egg. Knead with the dough hook until you have a smooth dough. This may take a few minutes. Cover and let rise in a warm place for 30 minutes. For the crumble, melt the butter; this takes a few seconds in a microwave at 340 watts. Mix the flour, cinnamon, sugar, egg yolk, and melted butter, first with the dough hook of a hand mixer, then with your hands, until crumbly. Refrigerate until ready to use. For the filling, finely chop the biscuits; this is quickest done in a food processor. Drain the cherries well. Dust the work surface with flour. Roll out the yeast dough into a 36 x 25 cm rectangle and spread with the apricot jam. Sprinkle the biscuit crumbs on top, then sprinkle the cherries on top. Roll the dough tightly from the long side and cut into 2 cm thick slices. Line two baking sheets with baking paper, divide the dough in half for the crumble topping. Using one half, place 9 heaping heaps onto each baking sheet. Place the snails on top and press down lightly. Sprinkle with the remaining crumble and let rise for 10 minutes. Then, one after the other, bake them in a hot oven at 200°C on the second shelf from the bottom for 20-25 minutes. If you prefer convection oven, you can bake them for 15-20 minutes at 180°C. Let cool and serve dusted with powdered sugar. Whipped cream would also go well with the topping.