Red Fruit Pastry Log

Make a mound with the flour on the work surface and make a well in the centre. Add the oil and egg yolk to the well. Gradually knead to a smooth dough, adding around 60 ml lukewarm water. Form into a ball, brush with a little oil, wrap in cling film and leave to rest at room temperature for around 30 minutes.

Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.

Roll out the dough on a clean tea towel dusted with flour. Stretch the dough out using the back of your hands until it is approx. 30x40 cm.

Brush the strudel dough with half of the butter. Spread the sour cream over the top, leaving around 3 cm free all around the edge. Scatter over the breadcrumbs and sugar and add the cherries.

Fold in the sides of the strudel and roll up with the help of the tea towel. Slide onto the baking tray and bake in the oven for around 40 minutes until golden brown, brushing regularly with butter.