Unleash Your Inner Baker with Delectable Bakewell Chelsea Buns

Directions

• Start by combining the flour, sugar, yeast, and salt in a mixing bowl.
• Rub in the butter until well incorporated, then add the eggs and milk to create a sticky dough.
• Knead the dough on an unfloured counter for about 10 minutes until it becomes smooth and transparent when held up to the light. Alternatively, you can use a food processor with a dough hook for approximately 5 minutes on medium speed.
• Place the dough back in the bowl, cover it with clingfilm, and allow it to double in size (at least 1 hour).
• While waiting for the dough to rise, prepare the almond paste by beating the butter and sugar until pale and fluffy. Stir in the almonds and flour, then add the eggs one at a time, followed by the almond extract and Amaretto. If not using immediately, chill the almond paste until ready to use.
• Chop the sour cherries and let them absorb the raspberry liqueur.
• Once the dough has doubled in size, turn it out onto a lightly floured surface and roll it into a rectangle measuring 30 x 40cm. Spread a thin layer of almond paste over the dough, leaving a clear 2cm edge along one long side. Scatter the cherries evenly over the almond paste, reaching the edges. Roll up the dough from the opposite long edge, resembling a Swiss roll. Moisten the clear edge with water using a pastry brush, then press to seal.
• Trim the ends of the roll for a neater appearance, then cut it into 12 equal pieces, each around 2-3cm thick.
  Stand each piece on its end, slightly flattening it to a height of no more than 3cm. Arrange the pieces on a baking tray. Brush the tops of the buns with an egg wash.
• Preheat the oven to 180 degrees C fan and let the buns prove for 30 minutes in a warm place, covered lightly with a towel. They should roughly double in size during this time.
  Bake the buns for 18-20 minutes or until they turn golden brown. If they start to brown too quickly, cover them with foil or parchment. The buns should be firm underneath.
• Allow the buns to cool on a wire rack.
  Mix the fondant icing sugar with water and pipe it over the cooled buns using irregular zigzag strokes. Finally, decorate with a halved glace cherry for an extra touch. Enjoy!