"Like a Belgian Bun, but make it Bakewell..."

Just when you thought Belgian Buns couldn't get any tastier, we crossed them with Cherry Bakewells and created the ultimate treat. These are so nice when still warm, but being honest they probably won't hang around long enough to go cold.


Fun fact: Last year, a primary school used a high altitude balloon to send a Bakewell tart into the sky. The tracking devices and camera stopped working on the edge of space. The Bakewell became lost in space, officially becoming the tastiest astronaut in history! It was later found on a farm in Lincolnshire, still intact.


For the buns

  • 450g Strong White Bread Flour

  • 7g Yeast

  • 50g Sugar

  • 1tsp Salt

  • 2 Eggs

  • 50g Butter

  • 150ml Milk

  • 1tsp Almond Extract

  • 180g Glace Cherries

  • 50g Sugar

  • 2tsp Cinnamon

  • 1tbsp Ground Almonds

For the topping

  • 200g Icing Sugar

  • Water

  • 2tsp Almond Extract 

  • Glace Cherries


  • Mixing Bowl

  • Wooden Spoon

  • Microwavable Bowl

  • Fork

  • Clingfilm

  • Baking Trays

  • Rolling Pin

  1. Measure out the milk and allow to warm to room temperature, then weigh the butter and melt in the microwave. Allow to cool to room temperature. 

  2. Put the flour in a mixing bowl and add the sugar, yeast and salt to different sides of the bowl, not allowing them to touch.

  3. Whisk the egg, milk, butter and almond extract together. Make a well in the centre of the flour mix and pour the egg mix in. 

  4. Stir until fully combined, then turn out onto a lightly floured surface. 

  5. Knead the dough, with your hands, for about 10 minutes or until the dough is smooth and stretchy. 

  6. Lightly coat a bowl in oil and sit the dough in it. Cover with clingfilm and leave in a warm place for about an hour, or until doubled in size. 

  7. Turn the dough out onto a surface and knock the air out. Roll out into a large rectangle (about 1-2cm thick). 

  8. Sprinkle chopped glace cherries, sugar, cinnamon and ground almonds across the dough. 

  9. Roll the longest side of the dough, until you have a big sausage shape.

  10. Use a sharp knife to chop the sausage into about 12 even slices.

  11. Pop your swirly slices on a baking tray, leaving plenty of room between them. Cover with clingfilm and leave in a warm place for 45 minutes. 

  12. Preheat the oven to 180 degrees Celsius or 160 degrees Celsius, fan-assisted. 

  13. Once risen, put your buns in the oven for 12-15 minutes.

  14. While they're cooking, make up your icing by slowly mixing water into the icing sugar and almond extract, until it drips off the spoon. 

  15. When your buns are out of the oven, leave them to cool slightly. Plop a blob of icing on top, leaving it to dribble down the sides.

  16. Put a cherry on top and ENJOY!

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