Eggless Black Forest Rolls

This month is almost ending.... Wow! Two months of 2015 is done! So soon... Thinking about the start of the year till now, I still have not done much to be proud about, especially on my weight side! The HD is clearly getting irritated about my "I don't care" attitude towards my weight and before he shows me the door, I have to do something seriously about it... or would I really do anything about it? ;) Alhamdulillah, I am on the taller side, which means that my height very conveniently camouflages my extra weight, but that definitely does not give me the excuse of not taking care of myself... hmm... Even after this, you will continue to see a lot of sweet stuff coming up on the blog since I have quite a bit in my drafts, but as of now, I have already decided to put a slight stopper on my sweet madness. Let's see how far I will be able to take it on... :)

Till then let's enjoy these wonderful buns, filled with cherry compote and crumbled chocolate cake to give it a Black Forest flavor. I have already baked a black forest cake previously and then never made it again, or never got a chance to. So when Aparna declared these buns as the challenge of the month, I couldn't resist making them over the weekend. I have had a cut out of this recipe in my scrap book for quite some time and have been wanting to make them, but as usual, it was languishing in between the long list. Finally I made them, and that too eggless, as I halved the recipe and made just enough for our little family for breakfast. The egg may have made the bun a bit more softer, but I am not complaning, as it was wiped out in flat 15 minutes! Even the cherry averse Rasha, though she did give a frown seeing the reds peeping out, still finished it and said that it tasted good - I am sure it is because of the chocolate cake! Hehe... Thank you, Aparna, for the wonderful challenge - loved baking them...

Eggless Black Forest Rolls
Serves 3 - Makes 6 rolls
Recipe adapted from here


For dough:
1/4 cup water
1/4 cup milk
25 gm butter
2 tbsp sugar
1/4 tsp salt
3/4 tsp instant yeast
1 1/2 cup all purpose flour

For filling:
1/3 cup candied cherry
1 1/2 cup crumbled chocolate cake

For drizzling:
1/4 cup white chocolate drops


Combine water and milk in a mug. Heat in microwave for a minute. Pour into the mixing bowl and add the butter. Keep stirring till the butter melts. Add the sugar and stir till dissolved. Allow the mixture to become lukewarm, and then add the yeast. Mix well. Add in 1/2 cup flour and mix with hand. Now add the salt and 1/2 cup more of flour and mix again. Now add the final 1/2 cup flour and start kneading till the dough becomes a non-sticky soft and elastic dough. Keep aside in a well oiled bowl. Cover loosely and allow it to double by keeping undisturbed for 1 1/2 to 2 hours or till doubled.

Meanwhile, let us make cherry compote. Chop the cherry. In a small saucepan, add the cherry and 3 tbsp of water. Keep on the lowest flame till the cherry gets totally mashed. Sprinkle in more water if required. Set aside.

Once the dough is doubled, keep on a surface and roll into a large rectangle, approx 9 x 12 inch. Spread the prepared cherry compote and then sprinkle the chocolate cake crumbs all over, leaving 1/2 inch on the sides. Roll the dough really tightly from the longer side. Pinch the dough on the side tight. Using a sharp knife, cut into 6 pieces. Grease a cake pan or a bundt pan and place the rolls in it. Cover and allow to rise for an hour or till it doubles.

Preheat the oven to 180 degrees towards the last 20 minutes of proofing. Bake for 25 minutes. Remove from oven and cool completely. Drizzle with melted chocolate and serve.


1. You can use strawberry jam instead of the cherry compote.
2. I used store bought chocolate pound cake and crumbled it. You can use a home made cake but make sure the cake is crumbly and not moist, or else you would get a pasty filling!
3. I avoided the egg. If you want, you can add one small egg at the time of adding the yeast. In this case, you may need some more flour to reach the correct consistency.
4. Do not add all the flour together. Add the final 1/2 cup slowly so that you can control the dough consistency.

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