Cherry & Almond Morning Buns
Crisp, golden, caramelised rolls of a cheat's croissant dough, filled with juicy cherries and flaked almonds.
Serves: 9
  • 1 + ? cups (250g) plain flour
  • 1 tsp dried yeast
  • ¾ cup (175ml) warm water
  • 1 stick + 6tbsp (200g) salted butter
  • ½ cup (100g) caster sugar
  • ⅔ cup pitted cherries (fresh, frozen or jarred morello cherries)
  • ⅓ cup flaked almonds
  1. In a medium mixing bowl (or the bowl of a stand mixer, with the dough hook attached) combine the flour, yeast and water.
  2. Mix the ingredients together until they form a dough, and then knead for about 10 minutes (5 in a mixer) until the dough is smooth and elastic.
  3. Place the dough in a bowl, cover with plastic and leave in a warm place for an hour or until doubled in size.
  4. Slice the butter into ¼ in (1/2 cm) slices, and place on a plate in the freezer for the last half hour of the dough's resting time.
  5. Once the dough is risen, lightly flour your work surface and roll the dough into a 12 by 16in (30cm by 40cm) rectangle with the short side facing you.
  6. Lay the butter in the middle of the dough, leaving a quarter of the dough exposed at the top and bottom.
  7. Fold the top and bottom pieces of dough over the butter, so that they meet in the middle and the butter is covered.
  8. Then, fold the right and left hand edges of the dough into the middle, and then fold the whole thing in half, so that the seam is on the left. Press the dough firmly down to seal it, and then roll it back out to 12 by 16in (30cm by 40cm).
  9. Repeat the same folding process once more, and then wrap tightly in plastic, and place in the fridge for 2 hours.
  10. When you're ready to bake, preheat the oven to 400F/200C.
  11. To shape kouign amanns for baking, dust your work surface with about ¼ of the sugar, then take the dough out of the fridge and dust the top with another ¼ of the sugar.
  12. Roll the dough out into a 12 by 16in (30cm by 40cm) rectangle (using more sugar if necessary) and then spread any remaining sugar over the surface before scattering over the cherries and almonds.
  13. Roll the dough up tightly like a swiss roll, slice into 9 rounds, and place into a non-stick or very well greased muffin tin.
  14. Bake for 30 minutes, or until well risen and a deep golden brown. Leave to cool for a minute in the tin, before carefull turning out onto a wire rack to cool completely before serving.
Recipe by The Sugar Hit at