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Rouleau Cerise Amandes

Rouleau Cerise Amandes

              

NIVEAU

PORTION

1 loaf; about 10 servings

TEMP

2 heures 40 minutes

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Ingrédients

Pâte

  • 2 à 2-1/2 tasses de farine tout usage
  • 1/4 tasse de sucre
  • 1 envelope (2-1/4 tsp.) Fleischmann's® Quick Rise Yeast
  • 1/2 c. à thé de sel
  • 1/2 cup sour cream
  • 1/4 tasse d’eau
  • 1/4 tasse de beurre OU de margarine
  • 1 œuf

Garniture :

  • 1 can (12-1/2 ounces) almond filling
  • 1 jar (10 ounces) maraschino cherries, well drained and chopped (reserve syrup)

Cherry Glaze

  • 1 tasse de sucre à glacer
  • 2 to 3 tablespoons reserved cherry syrup
  • 1/2 c. à thé d’extrait d’amande
  • 1/2 cup sliced almonds, toasted

PRODUITS

Méthode

  1. Combine 3/4 cup flour, sugar, undissolved yeast and salt in a large mixing bowl. Heat sour cream, water and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at medium speed. Stir in enough remaining flour to make a stiff batter. Cover; let rest 10 minutes.
  2. Transfer dough to lightly floured surface. Roll to a 15 x 10-inch rectangle. Spread with almond filling; sprinkle with the cherries. Beginning from long end, roll up tightly as for jelly roll. Pinch seam and end to seal. Place roll on greased baking sheet. Cover; let rise in warm draft-free place until doubled in size, about 1 hour.
  3. With sharp knife, make 6 X-shaped cuts across top of loaf. Bake at 375°F for 20 minutes or until done. Remove from sheet; cool on wire rack. Drizzle with Cherry Glaze while warm. Sprinkle with almonds.
  4. To make Cherry Glaze, combine powdered sugar, cherry syrup and almond extract in a small bowl. Stir until smooth.
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