Double Chocolate and Cherry Buns
Author: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 500g strong white bread flour (and extra for dusting)
  • 1 tsp salt
  • 1 x 7g sachet of fast action dried yeast
  • 300ml milk
  • 40g unsalted butter, softened
  • 1 egg, beaten
  • vegetable oil
  • *Filling*
  • Chocolate Spread
  • 100g milk chocolate chips
  • 100g dried sour cherries
  • *drizzle*
  • 100g white chocolate , melted
Instructions
  1. Put the flour and salt into a large mixing bowl
  2. Make a well in the centre and add the yeast
  3. Heat the milk and butter gently in a saucepan until the butter melts and the milk is lukewarm
  4. Add to the flour mixture along with the egg and stir until the contents of the bowl come together as a soft dough (if too wet add extra flour)
  5. Tip the dough onto a well floured worktop and knead for 5 minutes , adding more flour if required. Keep kneading until the dough is smooth and elastic and no longer feels sticky.
  6. Wash the mixing bowl and lightly grease with a little vegetable oil. Place the dough in the bowl and turn until its covered with oil. Cover the bowl with cling film and place in a warm place for 1 hour until its doubled in size.
  7. After an hour, remove the cling film and flour your knuckles and then punch the dough down to its original size and then turn out onto a lightly floured worksurface. Roll out the dough to a rectangle about 40cm long and 5mm thick – it shoudl lie horizontally in front of you. Spread the chocolate spread all over the dough, and then scatter the cherries and coconut over the top.
  8. Tack down the long side of the dough rectangle nearest to you – so it sticks to the surface – and begin to roll the dough from the opposite side towards you, tightening the roll each tome it is turned. Once rolled, trim the ends and then cut into 10 equal pieces (Paul says 4cm wide but mine were not as even!).
  9. Place them cut side up on to a greased baking tray or two leaving a little space around each slice. Cover with cling film and leave to prove again for an hour to allow them to rise again.
  10. Pre heat the oven to 190oC / 170oC (fan) and bake the buns for about 20 until risen and golden brown – mine took just 20 minutes. (Don’t open the oven for at least 15 minutes)
  11. Once they have cooled down, drizzle the melted white chocolate over the top of each one
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2018/09/double-chocolate-and-cherry-buns-gbbo.html