Filled with almonds and cherries, these sweet yeasted breakfast buns make a nice alternative to the traditional cinnamon-raisin.
Adapted from Gourmet.
- 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.
Stand mixer, baking sheet, pastry brush, rolling pin