- Cherry & Marzipan Buns.jpg (69.57 KiB) Viewed 8 times
Takes: 40 minutes (plus standing, proving and cooling time)
Serves: 12 (makes)
No nutritional information available.
Ingredients
- 200ml whole milk, plus 2 tbsp extra
- 7g fast-acting dried yeast
- Sea salt
- 30g caster sugar
- 400g strong white flour, plus extra for dusting
- 1 tsp vanilla bean paste
- 3 eggs
- 75g softened unsalted butter
- 100g white marzipan, grated
- 400ml double cream
- 60g black cherry conserve
- Icing sugar, for dusting
Method
1. Warm 100ml of the milk in a jug in the microwave for 30 seconds. Let stand for 5 minutes, then add the yeast, a pinch of sea salt and the sugar to the jug and whisk. Leave to stand for a further 5 minutes.
2. Place the flour in a large bowl. Add the yeast mixture, vanilla paste, the remaining milk and 2 eggs. Stir until a dough-like mixture forms, then mix vigorously for 5 minutes - this is easier if you use a handheld or stand electric mixer fitted with a dough hook. Mix in the butter, 1 tbsp at a time, then mix for a further 5 minutes. Cover with cling film and stand for 1 hour or until doubled in size.
3. Line 2 large oven trays with baking paper. Knock the air out of the dough with your fist, then knead for 1 minute on a clean surface dusted with flour. Cut into 12 equal-sized pieces. Shape each piece into a ball and place on the oven trays, spaced apart. Cover with tea towels and leave to double in size for 1 hour.
4. In the meantime, in a small bowl, combine the marzipan with the 2 tbsp extra milk and set aside.
5. Preheat oven to 180°C/Fan 160°C/Gas Mark 4. In a small bowl, beat the remaining egg and brush it on the rolls. Bake for 12 - 15 minutes or until golden, then allow to cool.
6. Using an electric mixer whisk the cream and marzipan mixture together in a bowl for 2 - 3 minutes or until thick. Using a sharp knife, slice the tops off the buns and fill them with the cream, then top each with 1 tsp of cherry conserve. Put the tops on the buns and dust with icing sugar. Serve.
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