Cherry Bakewell Buns
PREP TIME:
240
MINUTES
COOK TIME:
20
MINUTES
TOTAL TIME:
60+ MINUTES
YIELD:
About this recipe
The perfect mixture of almond croissant and cherry bakewell fused together in a light fluffy bun. I loved it and it tasted GREAT.
Ingredients
Brioche Dough
- 50g unsalted butter, cut into small cubes
- 175ml milk
- 1 sachet of instant yeast
- 390g self raising flour
- 75g caster sugar
- ½ tsp salt
- 1 large egg plus 1 egg yolk
Almond Paste Filling:
- 150g softened butter
- 250g caster sugar
- 1 tbsp cornflour
- 300g ground almonds
- 1 egg yolk
Cherry Filling:
- 400g Jar Cherry Jam
Topping:
- Flaked Almonds
- Icing Sugar
Ingredients
Instructions
- In a small bowl, add the milk and butter and microwave in 30 second increments until warm - not hot or this will kill the yeast .
- Add the milk and butter to the bowl of a stand mixer with a dough hook. Then sprinkle yeast on top and stir.
- Once reacted (bubbles on top) add the flour, sugar, salt, then eggs to the bowl. Mix on low speed until the dough comes together then scrape down the sides of the bowl. Continue mixing for about 5 minutes, or until the dough has pulled away from the sides of the bowl and is very smooth. Scrape the sides and bottom of the bowl a couple of times during the process.
- Form the dough into a ball and place it in a large bowl greased with any flavourless oil. Cover with plastic wrap and allow it to rise in a warm spot until doubled in size, about 1 - 1 ½ hours.
- In a large mixing bowl, combine the butter and sugar. Add the ground almonds,egg, butter, sugar, and cornflour and mix until fully combined. Set aside in fridge.
- Line 2 baking sheets with greaseproof paper.
- Once the dough is ready, remove it from the bowl onto a lightly floured surface. Gently press out any air bubbles.
- Using a rolling pin, roll out the dough into a rectangle around 40cm x 50cm.
- With the shorter end of the rectangle facing you, spread the almond filling onto the lower two-thirds of the dough, leaving one-third without filling.
- First, fold the ⅓ clean part of the dough onto the center ⅓ of the dough.
- Then add the cherry jam to the top of the dough.
- Then fold the remaining ⅓ (the end closer to you) over that.
- Carefully cover your dough and place in fridge to refrigerate for 30 minutes - this will allow you to get clean cuts later on.
- Using a pizza cutter or large knife, trim the sides of the dough as needed to create clean, even edges. Cut the dough to create 6 long strips. These rise a lot so don't make them too thick.
- Starting at one end, roll up each strip into a tight bun, tucking the end underneath.
- Transfer the buns to the lined baking tins.
- Loosely cover with plastic wrap and allow to rise in a warm spot until doubled in size, about 45 minutes to 1 hour.
- Preheat oven to 180°C.
- Sprinkle with sliced almonds. Bake for 18-20 minutes or until golden brown.
Hi, I'm Remi
I have a huge passion for the world of baking and cooking. While on my food journey, I've crafted recipes that are not only delicious but also incredibly satisfying. Join me as we explore flavors and create meals that are an absolute delight to make and eat.
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