Fitzrovia buns from Golden: Sweet & Savory Baked Delights from the Ovens of London's Honey & Co. (page 60) by Itamar Srulovich and Sarit Packer

  • mahleb
  • caster sugar
  • vanilla pods
  • pistachio nuts
  • butter
  • glucose
  • yeast
  • dried sour cherries
  • strong white bread flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EmilyR on April 21, 2019

    I made these using mahleb specifically because I wanted to bake something with it. The flavor is pretty incredible and these buns come together surprisingly quickly - if you're not including the waiting time. I froze mine immediately after making them, defrosted overnight a couple days later, and then proofed for about 40 minutes in my proofing drawer. The rise wasn't what I anticipated, though I know it wasn't the yeast, because I use it weekly and store it in the freezer. The flavor is excellent and since I cut the cherries very finely they almost turned into something like a jam. The filling was plenty and they were a slight challenge to roll so I ended up sprinkling the excess over the top. Overall I'm pleased with how these turned out and will definitely make them again.

  • anya_sf on June 12, 2018

    I only baked 4 buns and the pan was a bit too large, so they spread out a bit, but tasted fantastic. I couldn't find mahleb, so I used cinnamon. I assembled them in advance, froze them, then thawed and proofed overnight on my countertop before baking in the morning.

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