Chocolate Chip and Cherry Buns

SHOPPING LIST

Serves 10-12
For the dough

250ml milk
75g butter, plus extra for greasing
500g strong white bread flour
1 tsp cinnamon
7g instant yeast
75g soft light brown sugar
pinch salt
1 free-range egg
dash oil, for greasing your hands and the work surface

For the filling

100g butter, softened
50ml maple syrup
25g dark soft brown sugar
1/2 tsp ground cardamom
1 tsp ground mixed spice
pinch salt
100g fresh cherries, halved and stone removed
100g Cake Angels Chocoholic Sprinkles (chocolate chips or to taste)

For the glaze (optional)

200g icing sugar
1-2 tbsp just-boiled water

To Decorate

Cake Angels Zillionaire Sprinkles

Equipment

26-28cm round tin or a deep roasting tin
Baking parchment
Saucepan
Large bowl

STEPS

For the biscuits

Line a 26–28cm/10½–11 in round deep cake tin or a deep roasting tin with baking parchment and butter generously.
Put the milk in a saucepan and bring to just below boiling point. Remove from the heat and add the butter. Leave to stand until the butter has melted and the mixture it has cooled to body temperature.
Put the flour and cinnamon in a large bowl with the yeast, sugar and a pinch of salt. Make a well in the middle.
Beat the egg into the milk and butter mixture. Add this to the flour and stir until well combined – you will find that you have a very soft, sticky dough.
Lightly oil your hands and the work surface, then turn out the dough. Knead until no longer sticky and it becomes smooth and elastic. Place the dough into a clean bowl and cover with a damp tea towel. Leave somewhere warm to prove until it has doubled in size – this will take around an hour and a half.
For the filling, beat the butter with the maple syrup, sugar, spices and a pinch of salt until you have a creamy, toffee-coloured butter.
Turn the dough out and roll or pat out into a rectangle of around 30 x 23cm. Spread the butter mixture over the dough, then sprinkle with Cake Angels Chocoholic Sprinkles chocolate chips and cherries. Roll up tightly starting from the longest side then cut into 10–12 pieces.
Arrange the rounds, cut-sides down, in the deep cake tin. Brush with egg, then leave for another 60 minutes. Preheat the oven to 180°C/160°C Fan oven/as mark 4. Bake in the oven for 20–25 minutes, or until a rich golden-brown and well risen.

To decorate

To glaze, gradually add water to the icing sugar to make a glaze which is thin enough to pour, but won’t run off too much. Once the buns are cool drizzle over the glaze.
Before the glaze sets decorate using Cake Angels Zillionaire Sprinkles
Enjoy!