Cherry buns

Name: Cherry buns
Total time: 1 h 20 min
Ingredients: 500g of white bread flour; 1/2 tsp salt; 50g of caster sugar; 50g of butter, softened; 7g of yeast; 225ml of milk; 250g of cherries, ripe, halved and stoned; 30g of flaked almonds; 50g of butter, melted; 30g of flaked almonds; 75g of icing sugar

by Helen Jessup

Item 1 of 1

Snack
easy
makes 12
1 hour 20 minutes

★ ★ ★ ★ ★

5.00

A twist on cinnamon buns, this delightful cherry bun recipe is packed with fresh fruit for a colourful treat. Easy to bake, they're perfect for an afternoon teatime snack.

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I absolutely love cinnamon buns, with their beautifully soft texture, gooey sweet and sticky cinnamon filling and cream cheese frosting, reminiscent of my time living in America. As it's National Cherry Day on July 16th I have decided to adapt my cinnamon bun recipe and fill the buns with a classic pairing of fresh juicy cherries and flaked almonds instead.

These buns have been baked spaced well apart, to allow them to expand widthways into a large flat bun with a crispy finish. They could instead by baked in a large baking tin, closer together, which results in a softer, deeper bun.

These are perfect to enjoy as part of an afternoon tea or to pack into a Summer picnic.

Ingredients

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Imperial

Dough

500g of white bread flour
1/2 tsp salt
50g of caster sugar
50g of butter, softened
7g of yeast
225ml of milk

Filling

250g of cherries, ripe, halved and stoned
30g of flaked almonds

Topping

50g of butter, melted
30g of flaked almonds
75g of icing sugar

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Method

Add the flour, salt, sugar, softened butter, yeast & milk to a bowl. Combine until they start to come together

Knead for approx 10 minutes until soft and smooth (or mix in a food mixer with a dough hook for around 5 minutes)

Place in a greased bowl and cover with clingfilm and leave to double in size for around 2 hours

Tip the dough out onto a floured surface and roll out into a large rectangle. Arrange the cherry halves onto the dough and scatter flaked almonds over

Roll up lengthways as tight as possible. Slice into 12 equal pieces with a sharp knife

Lay each bun onto a baking sheet lined with baking paper and lightly greased with butter, spaced well apart. Cover with cling film and leave to prove for 1-2 hours

Preheat your oven to 180°C/gas mark 4

Brush the buns with melted butter and scatter with the remaining flaked almonds. Bake for 15-20 minutes until golden brown. Allow to cool on a wire rack

Mix the icing sugar with a little water until drizzling consistency and smooth. Drizzle the icing over the buns

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Helen Jessup

Helen is a recipe developer and food blogger living in the Midlands with her husband and three children.

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