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This is a variation on my apricot buns. Not much to it – apricot jam replaced by cherry, dried fruit replaced by dried (different) fruit. However, apparently, these are the stuff of legends. So says the Weather Man and he should know. He’s had a bun or two in his time.
Buns like that are gorgeous for breakfast, they freeze well and when defrosted overnight, taste almost like fresh. I know – nothing beats a bun warm from the oven. You can’t have more than one or two though, can you? Oh I know – you can. I know I can. Or could. With disastrous results.
The dough is gorgeous. My grandmother used to make this type of dough, stretch it, focaccia style, into the bottom of a large baking tray, then put fresh soft fruit on top and cover the lot in crumble – or streusel as she would call it, being Austrian. Have a piece of THAT, fresh from the oven, with your Einspänner – strong espresso with a most generous dollop of whipped cream on top. Bliss. Both.
cherry bunsServings: 9 bunsTime: about 3 hours
- Makes 9 buns
- 350g (scant 3 cups) flour
- 60g (1/2 cup) sugar
- 2 tsp fast action or 13g fresh yeast
- 1/2 tsp salt
- 80ml (1/3 cup) milk
- 55g (4 tbsp.) butter
- 1 tsp glycerine
- 60ml (1/4 cup) water
- 1 tsp vanilla essence
- 2 large eggs
- melted butter for brushing
- For the filling:
- ½ jar Morello cherry preserve, or good quality cherry jam, warmed
- a tub of glace cherries
- 50g (1/4 cup) dried cherries
Mix the flour with sugar, salt and yeast. Heat up the milk with vanilla and the butter until it melts, then add the water, put aside to cool slightly, then add to the dry ingredients with the glycerine. Mix with a dough hook attachment adding the eggs, one at a time. Knead until it stops sticking and bounces off the sides of the bowl, or stops sticking to your hands. This takes quite a long time and a couple of tablespoons of extra flour might be needed if the dough keeps sticking. Leave in the bowl in a warm place for an hour, until doubled in volume. In the meantime warm up the jam slightly – it will spread easier – and halve the glace cherries. Melt a little extra butter for brushing.
Turn the risen dough out onto a floured surface and divide it in three parts. Working with one part after another, roll or stretch it out to a rectangle 30 x 10cm. Spread the jam all over the surface quite generously, sprinkle with glace and dried cherries and roll up like a long sausage.
Seal the seam well, then cut in three. Brush one side of each shorter roll with butter and roll again into a tight spiral, with the seam inside. Seal the edge and brush the outside with butter. Place in a tray 20 x 20cm lined with parchment. Continue with the rest of the dough so that you have nine buns spaced three in a row in the tray. Brush the tops with beaten egg or the rest of the butter and leave covered in a warm place for half an hour.
Preheat the oven to 180C/350F/gas 4. When the buns have risen and touch one another push remaining halves of the glace cherries in the middle of each bun. Bake for 30 minutes until golden on top. They will stick to each other but tear off beautifully thanks to the butter on their sides.