Cherry-Go-Round -- The Girl Bakes Something Sweet

Brayden is two hundred and thirty-nine weeks old. Eden is one year and forty-five weeks. The cherry-go-round is a small ring-shaped coffee cake with cherry pie filling.

Sunday I made the cake.

The Sapulpa-Elementary cooking-class continues. The small Wednesday-afternoon rhythm has settled. The small kids are progressing through the small twelve-week curriculum. Tracy Patton has been the small partnership-and-support presence the program needed.

The Pantry Rules cookbook companion has been selling at its small steady-trickle pace. The catering-cookbook continues at its small steady-pace too. The small online-store revenue is the small additional-revenue-stream the catering business has built.

Cherry-Go-Round

Prep Time: 30 min + 1 hr rise | Cook Time: 25 min | Total Time: 1 hr 55 min | Servings: 12

Ingredients

• For the Dough:
• 2 1/4 tsp active dry yeast (1 standard packet)
• 1/2 cup warm whole milk (110°F)
• 1/4 cup warm water (110°F)
• 1/4 cup granulated sugar, divided
• 3 cups all-purpose flour, plus more for dusting
• 1/2 tsp salt
• 1/4 cup unsalted butter, softened
• 1 large egg, room temperature
• For the Cherry Filling:
• 1 can (21 oz) cherry pie filling
• 1 tsp almond extract
• 1 tbsp cornstarch (if filling seems loose)
• For the Vanilla Glaze:
• 1 cup powdered sugar, sifted
• 2–3 tbsp whole milk
• 1/2 tsp pure vanilla extract

Instructions

1. Activate the yeast. In a small bowl, combine warm milk, warm water, and 1 tsp of the granulated sugar. Sprinkle yeast over the top and let stand 5–10 minutes until foamy.
2. Make the dough. In a large bowl, whisk together flour, remaining sugar, and salt. Add softened butter and work it in with your fingers until crumbly. Stir in the egg and yeast mixture until a shaggy dough forms, then knead on a lightly floured surface 6–8 minutes until smooth and slightly tacky.
3. First rise. Place dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1 hour or until doubled in size.
4. Prepare the filling. Stir together the cherry pie filling and almond extract. If the filling looks very loose, stir in the cornstarch. Set aside.
5. Shape the roll. Punch down the dough and roll it out on a floured surface into a 12x18-inch rectangle. Spread the cherry filling evenly over the dough, leaving a 1-inch border along one long edge. Roll the dough tightly from the opposite long edge into a log, pinching the seam to seal.
6. Form the ring. Transfer the log seam-side down to a parchment-lined baking sheet. Curve it into a ring and pinch the ends firmly together to seal. Using kitchen scissors or a sharp knife, make cuts about 1 inch apart around the outside of the ring, cutting about 2/3 of the way through but not all the way. Gently fan each section slightly outward to show the filling.
7. Second rise — preheat oven. Cover loosely and let rest 20 minutes while you preheat the oven to 375°F (190°C).
8. Bake. Bake for 23–26 minutes, until the dough is golden brown and cooked through. If the top browns too quickly, tent loosely with foil for the last 5 minutes. Transfer to a wire rack and cool 10 minutes.
9. Make the glaze. Whisk powdered sugar, milk, and vanilla together until smooth and pourable. Drizzle generously over the warm Cherry-Go-Round.
10. Slice and serve. Serve warm, pulling apart sections along the cuts. Best enjoyed the day it’s baked.

Nutrition (per serving)

Calories: 295 | Protein: 5g | Fat: 6g | Carbs: 54g | Fiber: 1g | Sodium: 115mg