Chocolate Cherry Buns

I started baking because, amongst other things, it made the edges of my day feel a bit softer. I always love hearing about everyone else’s version of that.

So, last week, in a very geeky moment, I made a questionnaire and sent it to my friends and family. They sent it to theirs, and before I knew it, I had a growing collection of people’s wonderfully specific soft edges.

These are a few of my favourites:

• Taking a boiled egg on a hike. It’s become non-negotiable.

• Putting scented beads in the washing. Everything smells lovely and I feel inexplicably more put together.

• Having a fork that’s only for eating pickles. It lives in the pickle jar.

• Wearing socks with tiny pizzas on them. They make every outfit marginally better.

• Buttering toast while it’s still too hot to hold.

• Climbing into bed with fresh sheets after a shower.

• Finding a really good stick on a walk.

• Wrapping up in a towel that’s still warm from the radiator.

  If you’ve got one of your own, I’d love to add it to the collection. The questionnaire’s linked HERE.

  

For me, these chocolate cherry buns belong firmly on that list. They’re soft, generously chocolatey, juicy with cherries, and a very good excuse to turn the oven on.

Makes: 6 buns

(Mug conversion, using a standard 300ml mug; )

150g strong white bread flour (1 level mug)
6g cocoa powder (1 tbsp)
12g caster sugar (1 tbsp)
Pinch of salt
3g instant yeast (1 tsp)
75ml whole milk, lukewarm (¼ mug + 1 tbsp)
30g soft butter (2 tbsp)

90g cream cheese (6 tbsp)
20g honey (1 tbsp) or 12g caster sugar (1 tbsp), to taste

1 egg, beaten
24–30 cherry halves (4–5 per bun)
Crushed pistachios, optional

1. In a large bowl, combine the flour, cocoa powder, sugar, salt and yeast.

2. Add the lukewarm milk and mix to form a dough. Knead for 4 minutes.

3. Add the softened butter and continue kneading for 4–5 minutes, until the dough is smooth, soft and elastic.

4. Place the dough in a lightly oiled bowl, cover with cling film or a damp tea towel and leave to prove for 1–2 hours, or until doubled in size.

5. Turn the dough onto a lightly floured surface and divide into 6 equal pieces. Pull the edges of each piece into the centre, pinch to seal, then roll into smooth balls.

6. Place the buns seam-side down on a lined baking tray. Cover and leave to prove for 30–40 minutes.

7. Meanwhile, mix the cream cheese with the honey or sugar until sweetened to your taste.

8. Brush the tops of the buns with the beaten egg.

9. Using your fingertips or the base of a small glass or jar, press a deep indentation into the centre of each bun.

10. Spoon the sweetened cream cheese into each indentation and top with 4–5 cherry halves.

    

11. Bake at 200°C (180°C fan) for 12–15 minutes, until deep golden brown. The cocoa powder naturally darkens the buns, so don’t rely on colour alone.

12. Leave to cool slightly, sprinkle with crushed pistachios if using, and enjoy warm or cooled

    

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