Filled with almonds and cherries, these sweet yeasted breakfast buns make a nice alternative to the traditional cinnamon-raisin.
adapted from Gourmet
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- 1/4 ounce active dry yeast
- 1/4 cup warm water
- 1/2 cup sugar plus 1/4 teaspoon, divided
- 2 1/2 cup (about 12 1/2 ounces) all purpose flour
- 1 teaspoon salt
- 1/2 cup milk
- 2 egg yolks
- 4 tablespoons (1/2 cup) unsalted butter, diced, at room temperature, plus 2 tablespoons melted
- 3/4 cup dried cherries
- 3/4 cup toasted slivered almonds
- For Topping:
- 1 tablespoon unsalted butter, melted
- 1 teaspoon sugar
- 1 tablespoon slivered toasted almonds
Place warm water, yeast, and 1/4 teaspoon sugar together in the bowl of a stand mixer fitted with a paddle attachment. Let stand 5 minutes. Add flour, another 1/4 cup sugar, and salt and mix to combine. Add milk and yolks and beat to combine. Add diced butter to the bowl and beat on medium speed for 5 minutes. Scrape down the sides of the bowl, cover dough with a dish towel, and let rise in a warm place until doubled in volume, about 1 hour.
In a small bowl, cover cherries with boiling water. Let stand 6 minutes, then drain, gently patting cherries dry. Dry out bowl and combine cherries, almonds, and remaining 1/4 cup sugar until combined; set aside.
Line a baking sheet with parchment paper. Roll dough out onto a lightly floured surface to 12- by 16-inch rectangle. Brush rectangle with butter, leaving a 1-inch border on all sides. Sprinkle dough evenly with cherry-almond filling. Roll dough up, long side first, gently pressing together at the end to seal.
Dip a very sharp knife in flour then cut roll into 12 equal pieces. Place each bun, cut side down, on prepared baking sheet. Cover with a dish towel and let rise in a warm place until almost doubled in size, 45 minutes. Meanwhile, adjust an oven rack to the center position and preheat oven to 350°F.
Brush the top of each bun with melted butter and sprinkle with sugar and almonds. Bake until puffed and golden, about 30 minutes. Serve warm.