My fingers look like those of a farmer because I open all the cherries to check them for worms.
Even my kitchen surface has spots now from those cherries...
This recipe I am proud of, the rolls turned out so beautiful. You will see that I turned them over after baking, it's just a matter of taste, liking the sticky buttery part on the top, but you can of course leave them and not turn them.
20g fresh yeast
2 eggs, beaten
160ml maple syrup
50g butter, melted
flour for dusting
For the filling:
30g butter, very soft
10ml maple syrup
650g cherries (weight before cleaning them from the stones)
40g walnuts, roughly chopped
For the tray:
40g butter, very soft
30ml maple syrup
Cover the bowl with a tea towel and leave to rise for about 2 hours, till the dough has doubled in size.
While the dough is rising take the stones out of the cherries, check for warms (!), wash them and leave them to drain.
Knock the dough down, flour your kitchen surface with a bit of flour and cut the dough in half (just easier to handle).
Using a rolling pin flatten the dough to create a rectangle about 1-1.5cm thick. If you don't manage to flatten it to a rectangle, simply "open" it with the rolling pin and then pull the 4 corners with your hands outside.
Mix the soft butter and maple syrup and spread on the dough, leaving the top 1cm without butter. Spread the cherries and chopped walnuts on the butter.
Roll the dough from you towards the top so you get a long roulade. Make sure that the end of the dough, the coming together of the edge and the dough, is facing down.
Take a sharp knife and mark the rolls before you cut them, spacing 5cm between the cuts. If in the end you have less or more than 13 buns it doesn't really matter.
Grease a 26cm spring form. If you like you can also use 2 bread tins or a big square spring form.
Mix the butter and the maple syrup and spread it at the bottom of the baking tray. spread some chopped walnuts.
Cut the rolls where you have marked them and lay them in the baking tray leaving a bit of space in between them for when they rise.
If cherries fall off while you pick up the rolls you can shove them back inside.
Leave covered with a tea towel to rise for 45 minutes.
Preheat the oven to 180C and bake for approx. 40 minutes. If the top gets too dark while baking you can put a big baking tray on the top shelf of the oven.
Turn them over or not, either way let them cool on a cooling rack.