for 16 pieces

Dough

300 g	half-white flour
½ tsp	salt
50 g	sugar
½ cube	yeast (approx. 20 g), finely crumbled
1	egg, beaten
1 dl	milk
70 g	butter, soft

Filling

350 g	cherries, pitted, roughly chopped
200 g	whole-grain biscuits (e.g. organic four-grain, crushed)

Icing

1 tbsp	lemon juice
5 tbsp	icing sugar

How it's done

Dough

Combine the flour with all the other ingredients up to and including the butter. Using the dough hook on a food processor, knead the mixture to form a soft dough. Cover the dough and leave to rise for approx. 3 hrs. until doubled in size.

Filling

Mix the cherries and biscuits.

To shape

Roll out the dough into a 30 x 40 cm rectangle. Spread the filling on top, roll both sides of the dough in towards the middle. Cut into approx. 2,5 cm pieces, place on two baking trays lined with baking paper. Leave to rise for a further 20 mins.

To bake

Approx. 20 mins. in an oven preheated to 180 °C (convection).

Icing

Combine the lemon juice and icing sugar. Drizzle the lemon icing over the hot butterfly rolls, leave to cool on a rack.

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