Sour Cherry Fantans [BBB]

Sour Cherry Fantans | Bread Baking BabesDelicious sweet bread dough layered with sour cherry jam. A perfect combination for dessert or breakfast! Which will you choose?

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.

Sour Cherry Fantans | Bread Baking Babes

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.

Sour Cherry Fantans | Bread Baking BabesAfter 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.

Sour Cherry Fantans | Bread Baking Babes

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.

Sour Cherry Fantans | Bread Baking BabesWill 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!!

Sour Cherry Fantans [BBB]

Yield: Makes 12 rolls

Source: Adapted from Pat @ Feeding My Enthusiasms


  • 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


    The Night Before
  1. 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.
  2. The Next Day
  3. 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).
  4. 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.
  5. 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.
  6. 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 12x12 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.
  7. Before the dough has doubled, preheat oven to 375F.
  8. 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.


The Sour Cherry Fantans were baked for January’s Bread Baking Babes event. Pat from Feeding My Enthusiasms is the Kitchen of the Month for the Bread Baking Babes and Buddies.  The Baking Babes would LOVE to have you to bake this bread with us and be a Bread Baking Buddy! You will be rewarded with a delicious bread and a badge.

These Sour Cherry Fantans are being submitted to Yeastspotting.

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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15 Responses

  1. Lien says:

    These little cherry breads looks very appetizing! I had them misbehaving too rising in all directions, tasted great!

  2. Baking Soda says:

    Wow… spreading goodness all around are you? Wonder how sour the sour cherry jam tastes? Looking really good

  3. Mess or no mess, these are absolutely gorgeous! I love how they fan out to reveal that lovely sour cherry jam. I can’t wait to make my own. I’ve never made (or heard of) fantans before. Yum!

  4. Elizabeth says:

    Wonderful!! I adore sour cherry jam and you were brilliant to use it. And I think your fantans look beautiful!

    Hahahahahaha, I love that you kneaded the egg in. I can imagine how sloppy that must have been. I do hope you too were laughing as you kneaded the gloppy mess.

  5. Oh I do love the kneading the egg in! Been there done that! Yep you can make it work … and what fun it is.

    Glorious, yes they look glorious and I do wish I had one now.

  6. katie says:

    Oh. Wow. Do those look fantastic! Sour cherry jam…. drool….

  7. Natashya says:

    They look so perfect! My muffin pan is still soaking. It may never recover from the jam burning onto it. 😉

  8. Jamie says:

    Ha ha ha you sound like me but oh were these Fantans worth it! And yours look just like mine – exploded – but so beautiful! Absolutely delicious (and sour cherry jam is the only flavor I eat!). Great fantans!

  9. Elle says:

    Gorgeous and messy. Love the way you really see the red cherry jam and the layers. I like mine for breakfast, but with afternoon tea, too. Wish I had one of yours right now!

  10. sandie says:

    The sour cherry jam sounds like a fabulous filling for these!

  11. Allison says:

    These look yummy! I have a jar of salmon berry jam (I have no idea what that is, either)in my pantry just dying to be slathered into these pastries.

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