> Recipes > Bun

Cherry buns

by Helen Jessup
Cherry buns

Cherry buns

  • Snack
  • easy
  • makes 12
  • 1 hour 20 minutes, plus 3-4 hours proving time

PT1H20M

PT

Why not try?

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

Metric

Imperial

1
Add the flour, salt, sugar, softened butter, yeast & milk to a bowl. Combine until they start to come together
2
Knead for approx 10 minutes until soft and smooth (or mix in a food mixer with a dough hook for around 5 minutes)
3
Place in a greased bowl and cover with clingfilm and leave to double in size for around 2 hours
4
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
5
Roll up lengthways as tight as possible. Slice into 12 equal pieces with a sharp knife
6
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
7
Preheat your oven to 180°C/gas mark 4
8
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
9
Mix the icing sugar with a little water until drizzling consistency and smooth. Drizzle the icing over the buns
Drizzle the icing over the buns
 

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Cherry buns

 
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