For the yeast dough
Mix the milk and 160 ml water the day before and heat to lukewarm, crumble in the yeast and dissolve in it while stirring. Mix both flours, salt and sugar in a bowl and make a well. Pour the yeast mixture into the well, knead everything with the dough hook of the hand mixer for about 3 minutes to form a smooth dough. Add the butter, knead for a further 5 minutes, then knead the dough by hand for 2 minutes on a lightly floured work surface. Wrap the yeast dough in cling film and refrigerate for 12 hours (preferably overnight).
For the butter platter
Knead the butter and flour with the dough hook of the hand mixer, roll out between 2 layers of baking paper into a square with a side length of 24 cm. Wrap the butter sheet in the paper and refrigerate for 12 hours (overnight).
For the cherry cream
Rinse the sour cherries, stone them and weigh out 500 g of the pulp. Halve the vanilla pod lengthways and scrape out the pulp. Bring the vanilla pulp, cherries, kirsch and sugar to the boil and puree finely with a hand blender. Mix the starch and egg yolk and gradually stir in 3-4 tablespoons of the cherry puree. Add this mixture to the remaining cherry puree. Bring everything to a boil while stirring and cook over low heat for about 2 minutes. Remove from the stove and pass through a fine sieve. Allow the cream to cool slightly, then stir in the butter. Cover and chill the cream.
The next day, remove the sheet of butter from the fridge about 5 minutes before using (it should be pliable to roll out, but not too soft). Roll out the chilled yeast dough on a floured work surface into a rectangle measuring 48 x 25 cm. Place the sheet of butter in the middle of the rectangle.
Fold the dough over the butter from both sides. Press the edges of the dough together well in the middle and all around (the sheet of butter must be completely enclosed in the yeast dough). Turn the piece of dough 90 degrees and roll out evenly on a floured work surface, starting in the middle, into a rectangle measuring 55 x 25 cm. The butter should spread evenly between the layers of yeast dough.
Fold a third of the piece of dough from the outside towards the middle. Fold the opposite third of the dough over towards the middle to create 3 layers (“simple tour”). Dust the dough lightly with flour, cover and chill for 30 minutes.
Roll out the cold dough on a floured work surface to a size of 75 x 25 cm, working towards the open edges. Fold the ends of the dough edge to edge towards the centre. Then fold again so that there are 4 layers (“double turn”). Dust the dough again with flour, cover and chill for 30 minutes.
Then roll out the dough again as described in step 7 (“double turn”), rolling out the dough towards the open edges. Fold up again, cover and refrigerate for another 30 minutes.
Roll out the dough 1 cm thick to a size of about 55 x 36 cm. Cut off the edges of the dough. Cut the dough into 12 strips, each about 4.5 x 35 cm. Roll up each strip of dough tightly and place in a greased baking ring (Ø 10 cm, height 4.5 cm). Place on a baking sheet lined with baking paper and let the dough rise in a warm place for 2 hours.
After the rising time, cover the rolls with baking paper and place a perforated tray on the rings. Bake in a preheated oven at 175 degrees (160 degrees fan oven) for about 30 minutes on the middle shelf. Take out, turn the rolls over, weigh them down again with baking paper and the perforated tray and bake for another 10-15 minutes. Allow to cool slightly, then remove from the rings.
Briefly stir the cherry cream, fill into a piping bag with a Berliner nozzle. Set up the rolls and poke 2 holes in the upper edge, push in the spout and fill the rolls with the cream.
For the glaze and decoration
Chop the chocolate and place in a bowl. Bring the cream to the boil, pour over it and mix everything well until you get a smooth cream.
Put the chocolate cream in a disposable piping bag and decorate the top third of the New York rolls, covering the piercing holes. Decorate with brittle and topping cherries.
2023-07-31 19:24:55
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