Cherry Buns
cherry buns
Ingredients
for the dough
whole milk: 1 cup
unsalted butter, cut into ½” slices: ½ cup (1 stick, 113g)
all purpose flour: 4-½ cups (585g)
granulated sugar: ½ cup (100g)
active dry yeast: 2-¼ teaspoons (7g, 1 standard packet)
kosher salt: 1 teaspoon
large room temp eggs: 2
vegetable oil: a couple of teaspoons, to coat the bowl
for the filling
granulated sugar: ⅓ cup (67g)
freshly grated lemon zest: 1 tablespoon
softened unsalted butter: ¼ cup (4 tablespoons, 57g)
cherry preserves: ½ cup
for the frosting
softened unsalted butter: 6 tablespoons (85g)
softened cream cheese: 4 oz (113g)
powdered sugar: 2 cups (240g)
cherry preserves: 2 tablespoons
almond extract: ¼ teaspoon (do a ½ teaspoon if you’re looking for a more intense almond flavor)
A Few Notes:
If you want to make this an overnight recipe instead, put the plastic wrap covered pan of cut buns into the fridge overnight. In the morning, put them out on the counter for 1-1-½ hours until they look puffy, then proceed to the baking.
I recommend using Bonne Maman preserves!
If you’re looking for more guidance on using floss to cut your buns/are a visual learner, there are Youtube videos that show the whole process!
Pairs Well With:
If you love cinnamon rolls but aren’t in the mood for cinnamon, this is the pastry for you! This recipe makes a pan of pillowy buns swirled with sweet cherry preserves and lemon zest, topped with a tangy cream cheese and almond frosting.
the how-to: dough
In a glass measuring cup (or medium heat proof bowl), combine the milk and butter. Microwave in 30 second increments, stirring in between, until the butter is just melted. Set aside to cool to lukewarm temperature - we don’t want hot milk here, just warm!
In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, granulated sugar, yeast, and kosher salt.
Add the eggs to the lukewarm milk/butter mixture and whisk with a fork to combine. Pour the wet ingredient mixture into the dry ingredient mixture. Knead the mixture with the dough hook for 8-9 minutes, until it feels slightly sticky but smooth. If your dough feels too wet, add another tablespoon or two of flour. Scrape the dough out onto a lightly floured surface and lightly coat the bowl in vegetable oil. Return the dough to the bowl and cover it with plastic wrap. Let rise out on the counter for 1-½ - 2 hours (depending on how warm your kitchen is), until nearly doubled in size. If you press your finger lightly into the dough, it should spring back.
the how-to: filling & assembly
Grease a 9x13” pan and set it aside.
In a small bowl, rub the lemon zest into the sugar using your fingertips (this helps release the oil which means more flavor!).
Once the dough has risen, turn it out onto a lightly floured surface. Roll it out into a 12”x18” rectangle. Coat the rectangle evenly with the softened butter, leaving a ½” border on each side. Spread the cherry preserves on top of the butter, again leaving a ½” border on each side. Scatter the lemony granulated sugar evenly over the top. Starting on a long edge, roll the dough up into a tight cylinder. Pinch the seam to seal. Using dental floss (ideally not minty, but minty will work just fine if that’s all you’ve got!), cut the cylinder into 12 equal sections by sliding the floss underneath the dough and crossing the two ends past each other - slicing through the dough.
Place each bun into the 9x13” pan. You’ll end up with four rows of three. Cover the pan with plastic wrap and set it out on the counter to rise for another 45-60 minutes, until puffy. While the buns are rising, preheat your oven to 350 degrees F.
Take the plastic wrap off and bake at 350 degrees F for 30-33 minutes, until lightly golden brown on the top and not doughy if you stick a tester in the center.
the how-to: frosting
While the buns are in the oven, make your frosting! In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium high speed until smooth (about one minute). Add the powdered sugar and beat until creamy (about another minute). Add the cherry preserves and almond extract and beat until combined.
As soon as you take the buns out of the oven, pour the frosting over them and spread it around evenly.
Store in the fridge, covered, for up to 5 days. Reheat in the microwave!
