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A Cherry twist on a traditional Easter recipe

At Cherry Good HQ, we’re counting down the days to an indulgent Easter weekend, full of tasty treats and that oh-so-delicious Easter egg chocolate.

We can’t think of a better way to kick off the Easter weekend than with a toasted hot cross bun and a glass of refreshing Cherry Good. But, we don’t mean ordinary hot cross buns. Why not include cherries for a delicious, zesty kick?

Be sure to tweet us a picture of your perfect Cherry Good breakfast @CherryGoodJuice.

Ingredients: for the buns

500g strong white bread flour
½ tsp salt
2 heaped tsp mixed spice
50g caster sugar
50g butter
200g dried cherries
7g sachet easy-blend dried yeast
200ml milk
2 eggs

Ingredients: for the crosses & glaze

3 tbsp plain flour
Honey for brushing

Preparation

Tip the flour into a bowl along with the salt, mixed spice and sugar.

Chop the butter into cubes and rub into the mixture using your fingertips. Stir in the cherries then sprinkle over the yeast and stir in. Gently heat the milk so it is warm but still cool enough to touch. Add the eggs and beat in, before puring into the dried ingredients.

Use a blunt knife to mix the ingredients into a moist dough, then leave to stand for five minutes. Take the mixture out of the bowl and cut into eight equal pieces, shaping them into buns on a floured surface. Place on a baking sheet and cover loosely with cling film.

Place in a warm, dry place for around 45 minutes-1 hour for them to rise. Mix the flour with 2 tbsp water to make a paste. Pour into a plastic food bag and make a small slit in one of the corners. Pipe crosses on each of the buns and place in a pre-heated oven at 220C/fan 200C/gas 7.

Bake for 12-15 mins until risen and golden. Leave to stand for a few minutes before brushing all over with honey as a glaze. Don’t forget to pop an extra cherry on top for decoration!

Smallercherrycross 

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