Luego poner en una cacerola chica el huevo y el azúcar, mezclar bien e incorporar la harina, mezclando nuevamente.
Verter de a poco la leche caliente y continuar revolviendo.
Llevar a fuego suave, hasta que la crema comience a espesar.
Retirar y agregar la esencia de vainilla. Dejar enfriar, revolviendo cada tanto.
Para el fermento:
Poner en un tazón la levadura con la leche tibia y el azúcar.
Disolver bien y agregar la harina, tapar el recipiente y dejar que leve.
Para la masa:
Poner en un bol los huevos, el azúcar, la ralladura, la miel, la vainilla, la manteca y 1/4 taza de leche tibia. Mezclar bien.
Aparte, poner la harina en forma de corona previamente cernida con la sal, hacer un hueco y volcar la parte líquida en el centro junto con la levadura ya levada.
Ir incorporando la harina hasta formar una masa, agregárle más leche tibia si es necesario o de lo contraria un poco más de harina.
Amasarla bien hasta lograr una masa de consistencia que no se pegue en la mesa.
Hacer un bollo y poner en un bol, tapar con un paño y dejar descansar hasta que esté bien levada.
Una vez levada la masa, ponerla en una mesada espolvoreada con harina y comenzar a estirarla con el palote en forma rectangular, hasta que la masa quede fina.
Dividir la masa en dos partes y esparcir la crema en cada uno de ellas, sin llegar al borde, esparcir la nueces picadas y las cerezas picadas.
Doblar cada rectángulo de masa, a la mitad y a lo largo, cerrando bien todos los bordes y luego arrollar con cuidado, formando un rollo con cada uno.
Se logran 2 cilindros largos, que se unen por un extremo y se van arrollando entre sí.
Luego unir las puntas, formando la rosca.
Poner sobre una placa enmantecada, tapar con un paño seco y dejar que leve bien.
Pintar con huevo batido y cocinar en horno caliente hasta dorar.
Luego pintar con mermelada de manzana o membrillo y decorar con hilitos de chocolate cobertura derretido, con nueces picadas y cerezas cortadas a la mitad.
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