Till then let’s enjoy these wonderful buns, filled with cherry compote and crumbled chocolate cake to give it a Black Forest flavor. I have already baked a black forest cake previously and then never made it again, or never got a chance to. So when Aparna declared these buns as the challenge of the month, I couldn’t resist making them over the weekend. I have had a cut out of this recipe in my scrap book for quite some time and have been wanting to make them, but as usual, it was languishing in between the long list. Finally I made them, and that too eggless, as I halved the recipe and made just enough for our little family for breakfast. The egg may have made the bun a bit more softer, but I am not complaining, as it was wiped out in flat 15 minutes! Even the cherry averse Rasha, though she did give a frown seeing the reds peeping out, still finished it and said that it tasted good – I am sure it is because of the chocolate cake! Hehe… Thank you, Aparna, for the wonderful challenge – loved baking them…
Eggless Black Forest Rolls
- FOR DOUGH:
- 1/4 cup water
- 1/4 cup milk
- 25 gm butter
- 2 tbsp sugar
- 1/4 tsp salt
- 3/4 tsp instant yeast
- 1 1/2 cup all purpose flour
- FOR FILLING:
- 1/3 cup candied cherry
- 1 1/2 cup crumbled chocolate cake
- FOR DRIZZLING:
- 1/4 cup white chocolate drops
- Combine water and milk in a mug. Heat in microwave for a minute.
- Pour into the mixing bowl and add the butter. Keep stirring till the butter melts.
- Add the sugar and stir till dissolved.
- Allow the mixture to become lukewarm, and then add the yeast. Mix well.
- Add in 1/2 cup flour and mix with hand.
- Now add the salt and 1/2 cup more of flour and mix again.
- Now add the final 1/2 cup flour and start kneading till the dough becomes a non-sticky soft and elastic dough. Keep aside in a well oiled bowl.
- Cover loosely and allow it to double by keeping undisturbed for 1 1/2 to 2 hours or till doubled.
- Meanwhile, let us make cherry compote. Chop the cherry. In a small saucepan, add the cherry and 3 tbsp of water. Keep on the lowest flame till the cherry gets totally mashed. Sprinkle in more water if required. Set aside.
- Once the dough is doubled, keep on a surface and roll into a large rectangle, approx 9 x 12 inch.
- Spread the prepared cherry compote and then sprinkle the chocolate cake crumbs all over, leaving 1/2 inch on the sides.
- Roll the dough really tightly from the longer side. Pinch the dough on the side tight.
- Using a sharp knife, cut into 6 pieces.
- Grease a cake pan or a bundt pan and place the rolls in it. Cover and allow to rise for an hour or till it doubles.
- Preheat the oven to 180 degrees towards the last 20 minutes of proofing.
- Bake for 25 minutes. Remove from oven and cool completely. Drizzle with melted chocolate and serve.
I used store bought chocolate pound cake and crumbled it. You can use a home made cake but make sure the cake is crumbly and not moist, or else you would get a pasty filling!
I avoided the egg. If you want, you can add one small egg at the time of adding the yeast. In this case, you may need some more flour to reach the correct consistency.
Do not add all the flour together. Add the final 1/2 cup slowly so that you can control the dough consistency.