- 1 envelope active dry yeast
- ¼ cup plus 2 tablespoons plus a pinch of granulated sugar
- ¾ cup warm milk (I used almond, use what you love)
- 1 large egg plus 1 large egg yolk
- 3 cups all-purpose flour, plus more for rolling
- 1 stick unsalted butter, room temperature
- Milk or cream for assembly
- 2 cups pitted sour cherries
- 8 ounces cream cheese, room temperature
- 1 large egg yolk
- ½ cup confectioners’ sugar
- 1 tablespoon vanilla bean paste
- 2 cup confectioners’ sugar
- 2–4 tablespoons milk or cream
- Make the dough. In a medium bowl, sprinkle yeast and a pinch of sugar. Let sit 5 minutes to proof. Mixture should become foamy. If not, the yeast is dead and you need to start over with fresh yeast.
- Whisk the remaining ¼ cup plus 2 tablespoons sugar, egg and egg yolk into the yeast mixture.
- In a large bowl (or the bowl of a stand mixer fitted with the dough hook), combine flour and egg mixture. Stir until combined, about 30 seconds. Add the stick of butter and knead until the butter is well combined and the dough is smooth, soft, and just slightly sticky, about 7 minutes. Roll dough into a ball and cover with a tea towel or plastic wrap. Allow to proof in a warm spot about 1 ½ hours until doubled in size.
- Once risen, roll the dough out to about an 18 inch square (just do the best you can) on a floured work surface. Brush the edges with the milk or cream.
- Make the filling, by mixing together the cream cheese, egg yolk, confectioners’ sugar, and vanilla bean paste. Spread the filling over the dough and top with the cherries. Roll the dough tightly into a jelly roll shape, then coil the roll into a snail shape.
- Place dough on a parchment lined baking sheet, cover with plastic wrap and allow to proof for an additional 20-30 minutes.
- In the meantime, preheat the oven to 350 degrees F. Once the cake has risen again, cut 6 slits in the top. Bake for 55 minutes, then reduce the oven temperature to 325 degrees F and bake for an additional 15-20 minutes. Cover the cake with foil if at any time is starts to get too brown.
- Allow cake to cool before making the glaze by whisking together sugar and milk and drizzling over cake. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in plastic wrap and foil and placed in a zipper bag. Thaw at room temperature about an hour.
Recipe adapted from Martha Stewart
Additional rising time is necessary
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes