Cinnamon And Sour Cherry Buns
Makes enough for: 10 buns
Ingredients
- 125 mls luke warm milk
- 14 g instant yeast
- 7.5 mls fructose
- 25 g melted butter
- 1 egg yolk
- 200 g bread flour
- 100 g flour
- 1.25 mls salt
for the filling:
- 50 g softened butter
- 25 g fructose
- 2.5 mls ground cinnamon
- 40 g sour cherries
for the glaze:
- 15 mls fruit jam
Method
- in a jug, mix the milk, yeast and fructose and leave to stand for 10 minutes
- add the melted butter and egg yolk to the milk mixture
- place the flour and salt in a large bowl and add the milk and egg mixture
- using a dough hook, knead until the mixture comes together
- at this stage I had to 20mls milk to make a dough
- you can also knead by hand for 10 minutes
- put the dough back into the large bowl and cover with a plate
- leave in a warm place for 2 hours to double in size
- knock down and roll the dough out until it’s the size of a baking tray
- slather with the butter and then sprinkle on the cinnamon sugar
- add the sour cherries to the bottom of the dough
- and starting with that edge, roll up until it resembles a swiss roll
- cut into 2.5cm slices and place in a buttered cake tin (the deepest one you have)
- tuck in any sour cherries so that they don’t burn
- leave to rise for another 30 minutes
- preheat the oven to 200° Celsius
- bake for 10 minutes and then cover loosely with foil
- bake for a further 10 minutes
- melt the jam on the stove in a small saucepan
- remove the buns from the tin as soon as you take them out the oven
- brush the jam glaze over the top straight away