We have a rule in our house…if it tastes good, it is probably bad for you. The opposite is often true as well – if it tastes bad, it is probably good for you. I hate that all to often, this rule applies to things I like and dislike.
Today, I was reminded that sometimes the worse something looks, the better it tastes. Okay, not always. But today it surely applied to these delicious Sour Cherry Fantans. (Do I call them rolls. Or muffins. What are they?!?) Let me start near the beginning. Everything seemed to be going fine until, as I was kneading the dough, I suddenly realized that I had forgotten the egg! Of course instead of throwing it all back in the bowl, I figure that I could knead the egg right in. What a mess! But, I made it happen. My next blunder was trying to stack the fantans layered with butter & jam…let’s just say, I couldn’t manage to get a picture while covered with sour cherry jam.
After I managed to get the Sour Cherry Fantans into the muffin pan, they were already looking out of the ordinary. I was trying to do too many things all at once (like usual) and the next thing I knew the dough had nearly exploded out of the muffin pan. Of course at this point, I just baked them anyway, not knowing what the end result was going to look like. When I opened the oven I was in for quite a surprise when I saw the entire pan covered with Sour Cherry Fantan layers that had spread to the point that they consumed the entire pan.
Yes, the entire process and outcome was a bit of a mess. But was it worth it? Absolutely!!! The dough for these was sweet, soft and delicious. The sour cherry jam was a perfect compliment to the sweet dough. I thought about using passionfruit jam since it worked so well in the Hungarian Shortbread or manjar blanco to make them similar to the Peruvian Rose Bread.
Will this be a mess in your kitchen too? Probably. Should you make them anyways? Absolutely!! These Sour Cherry Fantans are WAY too good to pass up!!
- 1/2 cup flour
- 1/2 cup lukewarm water
- 2 1/4 teaspoon yeast (equal to one package of yeast)
- 3-4 cups flour, divided
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground nutmeg
- 1 cup evaporated milk
- 50 g butter
- 1/4 cup honey
- 1 egg, lightly beaten
- 1/2 teaspoon vanilla
- 50 g butter, melted
- 2/3 cup sour cherry jam, warmed
- Combine the 1/2 cup flour, water and yeast in a small bowl, stirring well. Cover with plastic and set aside overnight or at least 4 hours.
- In a large bowl, whisk together 1 cup flour, whole wheat flour, salt, and nutmeg. Set aside. Placed evaporated milk, butter and honey into a small saucepan and heat until butter is nearly melted, stirring occasionally. Remove from heat and let cool until still warm to the touch (about 110F).
- Add the “night before” mixture to milk mixture, stirring to combine. Add the milk mixture to flour mixture and beat well. Add egg and vanilla; stir until blended. Gradually add the remaining flour to make a soft, sticky dough.
- Turn dough out onto a lightly floured surface. Knead the dough 3 minutes or until dough is smooth, adding additional flour as necessary. Oil a large bowl and place dough in, turning to coat on all sides. Cover with plastic wrap and set in a warm place to rise until doubled in size, about 1 1/2 to 2 hours.
- Dust your work surface with flour. Punch down the dough, then halve it. Place one half back in the bowl, cover with plastic wrap and set aside. Roll the other half into a 12×12 inch square. Brush all the dough with half the melted butter. Spread about 1/2 the warmed marmalade over 10 inches of the dough starting at one side, leaving 1/6 plain. Cut into 6 equal strips (one should be without jam). Carefully stack the strips one on top of each other, flip the last strip over so that the buttered side touches the jam. Cut the layered strips into 6 equal pieces. Transfer each cut stack into a cup of a muffin tin coated with cooking spray, standing it up so the layers are visible. Gently fan them open. Each cup will have six pieces pieces of dough with filling between each (but not on the outsides). Repeat with the remaining dough, butter, and jam to fill the other six cups of the muffin tin. Cover (very) loosely with plastic wrap and drape a tea towel over the rising fantans. Place the muffin tin in a draft free spot and allow dough to double, about 1 1/2 hours.
- Before the dough has doubled, preheat oven to 375F.
- Remove plastic wrap and the towel. Place muffin tin onto a baking sheet and bake the rolls at 375F until they are golden brown, about 20 minutes. Cool in the pan 20 minutes, then transfer to a cooling rack and allow to cool for about another 10 minutes before serving.