To prepare a delicious sweet bread with cherries and mascarpone, start by preparing the starter. In a small bowl, add 25 grams of fresh yeast, one tablespoon of sugar, and 100 ml of lukewarm water. Mix the ingredients well and let them sit for about 15 minutes, until the starter becomes frothy and doubles in volume. This is when the yeast activates, and the aroma will begin to intensify.
Meanwhile, in another bowl, combine one teaspoon of salt, one tablespoon of honey, and 50 grams of soft butter, which you will melt in 200 ml of lukewarm milk. Mix well until the composition becomes homogeneous. In a larger bowl, sift 500 grams of flour, then pour in the mixture with the warm milk and the activated starter. Start kneading the dough, gradually adding flour or milk as needed, until the dough pulls away from the bowl and your hands. This is an important part of the process, as active kneading develops the gluten, giving the bread a fluffy and elastic texture.
After you have obtained a homogeneous dough, transfer it to the work surface and continue kneading for another 10 minutes. Then, shape the dough into a ball and let it rise in a bowl covered with a damp towel for 1 - 1.5 hours, or until it doubles in volume. This resting time is essential for flavor development.
Once the dough has risen, roll it out on a floured surface, forming a not-too-thin rectangular sheet. Prepare the cream by mixing 250 grams of mascarpone with 100 grams of sugar and a few drops of almond essence. Spread this cream evenly over the sheet of dough, then add the drained and quartered cherries, distributing them evenly.
Roll the dough into a log, making sure to seal the ends, and place it in a springform pan lined with parchment paper. Use a sharp knife to score the surface of the dough here and there, allowing steam to escape during baking. Let it rise again for 20-30 minutes.
Before putting it in the oven, brush the dough with a mixture of beaten egg and one tablespoon of sour cream or yogurt, to achieve a golden and shiny crust. Preheat the oven to 170 degrees Celsius and bake the bread for 20-25 minutes, until it is beautifully browned and well-cooked.
After removing the bread from the oven, glaze it warm with a mixture of powdered sugar and one tablespoon of thick sour cream. Garnish with fresh cherries for an appetizing look and let it cool completely before slicing. Enjoy this delicacy with your loved ones, savoring every bite!
Meanwhile, in another bowl, combine one teaspoon of salt, one tablespoon of honey, and 50 grams of soft butter, which you will melt in 200 ml of lukewarm milk. Mix well until the composition becomes homogeneous. In a larger bowl, sift 500 grams of flour, then pour in the mixture with the warm milk and the activated starter. Start kneading the dough, gradually adding flour or milk as needed, until the dough pulls away from the bowl and your hands. This is an important part of the process, as active kneading develops the gluten, giving the bread a fluffy and elastic texture.
After you have obtained a homogeneous dough, transfer it to the work surface and continue kneading for another 10 minutes. Then, shape the dough into a ball and let it rise in a bowl covered with a damp towel for 1 - 1.5 hours, or until it doubles in volume. This resting time is essential for flavor development.
Once the dough has risen, roll it out on a floured surface, forming a not-too-thin rectangular sheet. Prepare the cream by mixing 250 grams of mascarpone with 100 grams of sugar and a few drops of almond essence. Spread this cream evenly over the sheet of dough, then add the drained and quartered cherries, distributing them evenly.
Roll the dough into a log, making sure to seal the ends, and place it in a springform pan lined with parchment paper. Use a sharp knife to score the surface of the dough here and there, allowing steam to escape during baking. Let it rise again for 20-30 minutes.
Before putting it in the oven, brush the dough with a mixture of beaten egg and one tablespoon of sour cream or yogurt, to achieve a golden and shiny crust. Preheat the oven to 170 degrees Celsius and bake the bread for 20-25 minutes, until it is beautifully browned and well-cooked.
After removing the bread from the oven, glaze it warm with a mixture of powdered sugar and one tablespoon of thick sour cream. Garnish with fresh cherries for an appetizing look and let it cool completely before slicing. Enjoy this delicacy with your loved ones, savoring every bite!
Ingredients
Dough: -500 g flour -250 ml warm milk -6 heaped tablespoons of honey -25 g butter -50 g fresh yeast or 1 sachet of dry yeast 11 g -2 tablespoons warm water for yeast -1 teaspoon sugar -1 level teaspoon salt Cream: -125 g mascarpone -3- 4 tablespoons powdered sugar - almond essence -400 g stone-free sour cherries or 1 jar of stone-free sour cherry compote (800 ml) For the icing and garnish: -1 egg -1 tablespoon of cream or yogurt -1/2 cup of powdered sugar -1 tablespoon of thick cream or sour cherry yogurt for a pink glaze -visines for decoration