Sticky Cherry Bakewell Buns Recipes

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STICKY CHERRY BAKEWELL BUNS



Sticky cherry bakewell buns image

Make our cherry bakewell buns for a cake sale or to share with friends over a cuppa. These easy, sticky treats are bursting with sweet raspberry jam

Provided by Esther Clark

Categories     Dessert

Time 55m

Number Of Ingredients 12

500g pack white bread mix
100g golden caster sugar
200-250ml warm milk
50g salted butter , melted
1 medium egg , lightly beaten
3 tsp almond essence
plain flour , for dusting
a little oil , for proving
180g raspberry jam
250g icing sugar
12 glacé cherries
30g flaked almonds , toasted (optional)

Steps:

  • Combine the bread mix and caster sugar in a large bowl. Make a well in the centre and pour in 200ml of the milk, the melted butter, egg and half of the almond essence, then mix together swiftly with a wooden spoon. If it feels a little dry, add a dash more milk. Knead on a lightly floured surface for 5-10 mins until you have a dough that is smooth and springy. Put the dough in a large, lightly oiled mixing bowl, then cover and leave in a warm place for 1½-2 hrs, or until doubled in size.
  • Mix the raspberry jam and remaining almond essence together in a small bowl. Tip the dough out of its bowl onto a lightly floured surface and knock it back (gently kneading it a few times to expel the air). Split the dough into 12 equal-sized pieces, then shape each one into a round and roll out to a diameter of about 10cm. Drop a level tsp of the jam into the centre of each round and fold in the ends to cover the jam so that it's in the centre of the bun. Pinch the ends tightly together to seal. Arrange nine of the buns, pinched-side down, on a lined baking sheet in a circle. Place the remaining three in the centre, leaving a little space between each one so they can spread out. Cover loosely and leave for 1 hr more to double in size.
  • Heat oven to 200C/180C fan/ gas 6. Bake for 20-25 mins in the centre of the oven until golden brown, then remove from the oven and leave to cool completely on the baking sheet.
  • Mix the icing sugar and 3 tbsp water together to create a thick, glossy icing. Spread the icing over the buns and top each one with a glacé cherry, then sprinkle over the almonds. Leave the icing to set for at least 10 mins.

Nutrition Facts : Calories 318 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

FLOUR'S FAMOUS STICKY BUNS



Flour's Famous Sticky Buns image

Provided by Food Network

Categories     dessert

Time 3h40m

Yield 8 buns

Number Of Ingredients 18

3/4 cup (1 1/2 sticks; 170 grams, 6 ounces) unsalted butter
1 1/2 cups (345 grams) firmly packed light brown sugar
1/3 cup (110 grams) honey
1/3 cup (80 grams) heavy cream
1/3 cup (80 grams) water
1/4 teaspoon kosher salt
Basic Brioche Dough, recipe follows
1/4 cup (55 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
1/8 teaspoon ground cinnamon
1 cup (100 grams) pecan halves, toasted and chopped
2 1/2 cups (350 grams) unbleached all-purpose flour, plus more if needed
2 1/4 cups (340 grams) bread flour
1 1/2 packages (3 1/4 teaspoons) active dry yeast or 1-ounce (28 grams) fresh cake yeast
1/3 cup plus 1 tablespoon (82 grams) sugar
1 tablespoon kosher salt
1/2 cup cold water
6 eggs

Steps:

  • First, make the goo. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that's ok). Remove from the heat and whisk in the honey, cream, water, and salt. Strain to remove any undissolved lumps of brown sugar. Let cool for about 30 minutes, or until cooled to room temperature. You should have about 3 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.)
  • Divide the dough in half. Use half for this recipe and reserve the other half for another use.
  • On a floured work surface, roll out the brioche into rectangle about 12 by 16 inches and 1/4-inch thick. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. Position the rectangle so a short side is facing you.
  • In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4- inch from each end of the roll to make them even.
  • Use a bench scraper or a chef's knife to cut the roll into 8 equal pieces, each about 1 1/2-inches wide. (At this point, the unbaked buns can be tightly wrapped in plastic wrap and frozen for up to 1 week. When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, then proceed as directed.)
  • Pour the goo into a 9 by 13-inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy, and soft and the buns are touching-almost tripled in size, about 2 hours.
  • Position a rack in the center of the oven, and heat to 350 degrees F.
  • Bake until golden brown, about 35 to 45 minutes. Let cool in the dish on a wire rack for 20 to 30 minutes. One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top.
  • The buns are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325 degree F oven for 10 to 12 minutes before serving.
  • 1 3/8 cups (2 3/4 sticks; 310 grams) unsalted butter, at room temperature, cut into 10 to 12 pieces
  • Using a stand mixer fitted with the dough hook, combine the all-purpose flour, bread flour, yeast, sugar, salt, water, and 5 of the eggs. Beat on low speed for 3 to 4 minutes, or until all the ingredients are combined. Stop the mixer, as needed, to scrape the sides and bottom of the bowl to make sure all the flour is incorporated into the wet ingredients. Once the dough has come together, beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry.
  • With the mixer on low speed, add the butter, 1 piece at a time, mixing after each addition until it disappears into the dough. Continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. It is important for all the butter to be thoroughly mixed into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.
  • Once the butter is completely incorporated, turn up the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, another 15 minutes. It will take some time to come together. It will look shaggy and questionable at the start and then eventually it will turn smooth and silky. Turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it; it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in 1 piece.
  • Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof (that is, grow and develop flavor) in the refrigerator for at least 6 hours or up to overnight At this point you can freeze the dough in an airtight container for up to 1 week.

STICKY BUNS



Sticky Buns image

Yum! What can be better than a hot sticky bun for breakfast or a late night snack? Pop one into the microwave for a few seconds to make them taste fresh from the oven.

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes

Time 1h40m

Yield 12

Number Of Ingredients 16

2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 ¼ cups buttermilk, room temperature
2 eggs
5 ½ cups unbleached all-purpose flour, divided
¼ cup butter, softened
¼ cup white sugar
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons butter, softened
½ cup white sugar
2 teaspoons ground cinnamon
½ cup butter, melted
½ cup packed brown sugar
⅓ cup raisins
⅔ cup chopped pecans

Steps:

  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
  • Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.

Nutrition Facts : Calories 487.9 calories, Carbohydrate 70.5 g, Cholesterol 67.6 mg, Fat 19.5 g, Fiber 2.7 g, Protein 9 g, SaturatedFat 9.4 g, Sodium 586.3 mg, Sugar 22.9 g

QUICKY STICKY BUNS



Quicky Sticky Buns image

Make and share this Quicky Sticky Buns recipe from Food.com.

Provided by Crabbycakes

Categories     Breads

Time 40m

Yield 9 buns

Number Of Ingredients 6

3 tablespoons packed brown sugar, divided
1/4 cup Karo syrup (light or dark)
1/4 cup coarsely chopped pecans
2 tablespoons butter or 2 tablespoons margarine, softened,divided
1 (8 ounce) can refrigerated crescent dinner rolls
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350F.
  • In small bowl combine 2 T brown sugar, corn syrup, pecans and 1 T of butter or margarine.
  • Spoon about 2 tsp of mixture into each of 9 (2 1/2 inch) muffin pan cups that has been sprayed with cooking spray.
  • Unroll entire crescent roll dough; pinch seams together to form 1 rectangle.
  • Combine remaining 1 T brown sugar and cinnamon.
  • Spread dough with remaining 1 T butter; sprinkle with cinnamon mixture.
  • Roll up from short end.
  • Cut into 9 slices.
  • Place one slice in each muffin cup.
  • Bake 25 minutes or until golden brown.
  • Immediately invert pan onto cookie sheet or tray; cool 10 minutes and serve.

RED CHERRY STICKY BUNS



Red Cherry Sticky Buns image

Make and share this Red Cherry Sticky Buns recipe from Food.com.

Provided by Ashbow

Categories     Breads

Time 1h30m

Yield 20 buns, 20 serving(s)

Number Of Ingredients 14

1 (16 ounce) can sweet red cherries, drained (reserve juice)
3 1/2-4 cups all-purpose flour
1/3 cup granulated sugar
1 (1/4 ounce) package dry yeast
1 teaspoon salt
1 cup milk
1/2 cup butter, melted
1 large egg, slightly beaten
cherry glaze (recipe below)
1/2 cup slivered almonds
1/4 cup butter
1/2 cup granulated sugar
1 teaspoon grated lemon rind
1/2 cup reserved cherry juice

Steps:

  • Drain and halve cherries; reserve juice for Cherry Glaze.
  • In a large mixing bowl, stir together 3 cups of the flour, sugar, yeast and salt.
  • In a small saucepan, heat milk and 1/3 cup butter to 120 degrees F; stir in egg. Stir in flour mixture to form a ball.
  • Turn out on a prepared pastry cloth and knead, adding only enough of the remaining flour to form a soft dough until smooth and satiny (5 to 10 minutes).
  • Cover and let rest for 30 minutes.
  • With a rolling pin, roll dough to an 18x15-inch rectangle. Brush with remaining melted butter to within 1/2-inch of edges. Arrange cherries over buttered dough. Roll up from 18-inch side; pinch edges to seal. Cut into 20 slices.
  • Pour Cherry Glaze into a 13x9x2-inch pan; sprinkle with almonds. Place slices cut side down over Cherry Glaze. Let rise until double in bulk, 30 minutes. Bake in a preheated 375 degree F oven until golden brown, about 30 minutes.
  • Cool 5 minutes; invert on a serving platter. Let stand 1 minutes; remove pan.
  • Serve warm.

Nutrition Facts : Calories 215.4, Fat 9.2, SaturatedFat 4.9, Cholesterol 30.6, Sodium 175.4, Carbohydrate 29.9, Fiber 1.5, Sugar 11.4, Protein 4

STICKY BUNS



Sticky Buns image

It's impossible to eat just one of these soft, yummy sticky buns-they have wonderful old-fashioned goodness. Use the conventional method or your bread machine to make the dough. -Dorothy Showalter, Broadway, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 1 dozen.

Number Of Ingredients 16

2 teaspoons active dry yeast
1-1/4 cups warm water (110° to 115°)
3 tablespoons butter, softened
3 tablespoons sugar
2 tablespoons nonfat dry milk powder
1 teaspoon salt
3-1/4 to 3-3/4 cups bread flour
SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup corn syrup
1/2 cup chopped pecans
FILLING:
1/3 cup butter, softened
1 tablespoon sugar
1 teaspoon ground cinnamon

Steps:

  • Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish., Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.

Nutrition Facts : Calories 314 calories, Fat 15g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.

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2020-02-20 It is really tempting but regrettable when they end up with a soggy bottom. Use almond essence in the icing too. It honestly won't taste too almondy. To go full cherry bakewell use cherry jam if you like instead of raspberry. Know these make for an excellent breakfast in bed, so don't be overzealous in handing them out.
From oreganoandolive.com


STICKY CHERRY BAKEWELL BUNS RECIPE | EAT YOUR BOOKS
Sticky cherry Bakewell buns from BBC Good Food Magazine, March 2019 (page 66) by Esther Clark. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) ... If the recipe ...
From eatyourbooks.com


HONEY STICKY BUNS | RICARDO
Arrange the slices in a buttered 13 x 9-inch (33 x 23 cm) glass baking pan, spacing the slices evenly. Cover with a clean, slightly damp cloth and let rise in a warm place for 1 hour and 30 minutes. With the rack in the middle position, preheat the oven to 350°F (180°C). Brush the buns with the buttermilk. Bake for 30 to 35 minutes or until ...
From ricardocuisine.com


SQUIDGY CHERRY AND ALMOND BLONDIES (AKA CHERRY BAKEWELL BLONDIES)
2016-03-20 Put to one side. Place the butter and sugar in a large mixing bowl and beat together using a wooden spoon until pale and creamy. Add in the almonds, baking powder, flour, eggs, vanilla, almond extract and milk. Stir until just combined. Stir in the melted chocolate and the chopped chocolate.
From kitchensanctuary.com


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