When you’re whipping up a weekend treat, Le Creuset’s Stoneware 26cm Heritage Dish makes it the perfect tear-and-share delight. Enjoy these soft, cherry-studded buns with pockets of oozing marzipan.
Main INGREDIENTS
- Bread & Cereals
Ingredients
Method
Ingredients
- 300g strong white flour
- 1 x 7g sachet easy blend yeast
- 1 teaspoon table salt
- 40g caster sugar
- 40g melted butter
- 125-150ml milk
- 1 egg
Filling:
- 100g thinly sliced or grated marzipan
- 100g glacé cherries
Topping:
- 50g flaked almonds
Icing:
- 50g sifted icing sugar
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Method
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1Preheat the oven at 220°C / 200°C fan /Gas Mark 7
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2Line a 26cm Heritage Stoneware dish with parchment or grease well with butter.
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3Place the flour, yeast, salt and sugar in a bowl and mix.
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4Mix the melted butter, milk and egg and add bit by bit to the dry ingredients until it forms a sticky dough. Don’t feel you have to add all the liquid – it may not be needed depending on the type of flour and eggs you use.
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5Knead either on a mixer with a dough hook for 5 minutes or knead by hand for 10 minutes.
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6Leave the dough 10 minutes to rest.
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7Tip the dough onto a floured surface. Roll the dough into an oblong 30cm x 20cm.
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8Place the cherries and marzipan over the surface of the dough and roll up tightly.
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9Cut into 6 pieces and place cut side up in the prepared dish. Scatter the flaked almonds over the top.
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10Leave in a warm place to rise until doubled in size.
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11Place the risen rolls into the oven and bake for approximately 20-25 minutes or until a deep golden crust has formed.
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12Remove from oven and dust with icing sugar for a final flourish.
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