Cocoa and Sour Cherry Morning Buns

• 300gbread flour, plus 10g for rolling
• 7ginstant dried yeast
• 40gcaster sugar
• ½ tspfine salt
• 150mlwhole milk
• 35gunsalted butter
• 1medium egg
• 35gunsalted butter, softened
• 75gcaster sugar
• 25gcocoa powder
• 100gdried sour cherries, roughly chopped
• 80gicing sugar
• 15mlwhole milk
• ½ tspvanilla extract

Method

1. 1Line a 20cm round cake tin with baking parchment. Warm the 150ml milk and 35g butter in a small pan for 2 minutes until the butter has melted and the milk is just warm, not hot.
2. 2Put 300g flour, yeast, 40g caster sugar and salt in a large bowl. Pour in the warm milk mixture, add the egg and bring everything together into a shaggy dough.
3. 3Tip the dough onto a lightly floured surface and knead for 8 minutes until smooth, elastic and no longer sticky. Return it to the bowl, cover and leave for 60 minutes until doubled in size.
4. 4Mix the remaining 75g caster sugar and cocoa powder in a small bowl. Turn the risen dough onto the work surface and roll it into a 30cm x 24cm rectangle.
5. 5Spread over the softened 35g butter, leaving a 2cm border along one long edge. Scatter over the cocoa sugar and chopped sour cherries, then roll up tightly from the opposite long edge.
6. 6Cut the roll into 6 equal buns and arrange them cut-side up in the lined tin. Cover loosely and leave for 40 minutes until puffed and touching at the edges.
7. 7Heat the oven to 180°C fan. Bake the buns for 22 minutes until deeply risen and the exposed swirls are dark and set. Leave in the tin for 15 minutes until warm rather than piping hot.
8. 8Whisk the icing sugar, 15ml milk and vanilla extract into a smooth, pourable glaze. Drizzle it over the warm buns so it settles into the spirals without vanishing completely.

Per serving

kcal

439

protein

9.3g

fibre

2.9g

carbs

72.9g

fat

12.6g