Ok. Confession. The amount of times I tried to take photos of this recipe may be a little embarrassing… but nothing I did seemed to show it well. So a few billion shots and a few choice words later I gave up and used the first one I took. What can I say? I chose the blog life. The blog life did not choose me….
Anyway.. back to what I’m supposed to be
wittering on talking about.
Valentine’s ❤ or Galentine’s or whatever it is you feel like celebrating… I’m not precious, you do you. But I do advise you do it with sticky buns.. because life’s just a little better when it’s served something sweet and sticky. Or maybe that’s just me ??
Besides, I always love the idea of making something to show you care. A little time and effort can mean the world. Specially on these commercially vamped up holidays. Take some time, make it with love instead. I will admit. These buns take a little love and some patience as it needs to prove twice. Not that it’s hard work, but it’s not a quick snap recipe.. but they seemed worth the wait to me ❤
It’s no secret in my house my love of all things almond. My two childhood favourites (childhood? Who am I kidding) were always Cherry Bakewells and Battenburg Cake. And you’ll find me eating my own bodyweight in Marzipan over the holidays too. I have to admit. This relationship has been going on decades now.. I think… I think it must be love ❤ and so that was very much the flavour I wanted to run with. And so.. my Cherry Almond Sticky buns were born.
These really are one of those special occasion treats. They’re sticky and rich and everything I love about a sweet treat. The cherry jam pairs well with the rose scented frosting and almond dough. I hope you like them as much as I did.
Happy Valentines Day ❤
1 Cup Almond milk
1 tsp Almond extract
1 Packet Dry Active Yeast
1tsp + 2 Tbs Sugar
3 Cups flour
3 Tbs oil
1/4 Cup Diced Cherries
1/4 Cup Cherry Jam
1 1/2 Cups Powedered Sugar
1 Tbs Earth balance (melted)
1tsp Rose Water
Splash Almond Milk, so its liquid enough to spread.
To decorate : edible rose petals
To start gently heat almond milk to luke warm. Sprinkle in yeast and 1tsp sugar. Give a good mix and leave to get activated and frothy for 5-10 minutes.
Meanwhile add flour, and remaining sugar to a stand mixer. If you haven’t got a stand mixer you’ll need to knead the dough for a while until the dough is springy once you’ve made it)
Add milk to flour, and then add in oil an almond extract and mix until a dough is formed. Once ready pop to one side in a warm dry area for an hour or two or until dough has doubled in size.
At this point removed the dough, squish the air out then knead in chopped cherries. Leave the dough to rest and rise a little again for an hour or so.
Once dough is ready, roll out to a large rectangle and spread with cherry jam. Roll up and slice. If you need more instructions on this check out my blueberry lemon rolls recipe. https://thelittlebluegarden.com/2016/03/13/blueberry-and-lemon-swirls/
Pop into a silicone mold or well greased baking tray. Then leave again for a little while till the oven preheats to 375°.
Bake for 15-20 minutes or until puffed up and baked through.
Leave to cool slightly before inverting, but do it whilst it’s still warm for best results.
Mix all the frosting ingredients together. If you’re eating this straight away, pour all over and enjoy when cool enough to handle, but still a little warm, if not then leave to cool completely before frosting ❤
I’d love you to believe that was the total amount of frosting used …
Sprinkle with rose petals and enjoy !!