Hello Jesse,
We have not done this with this recipe but we would probably use fresh blueberries if we did. The flavor combination is great too of course.

Thank you Noelle for sharing your experience, so glad you liked it and enjoyed both the baking and the result.
The raisins work great too of course, but since we found the dries cherries, we have been using them more and more, we just love them.
Now you’ve got them too, we can highly recommend using them in this way too: www.weekendbakery.com/posts...-cherries/

Enjoy the coming Holiday period!

Hello Aisha,
Yes, that is correct, it is only 2 grams for the overnight process. Depending on the fridge temp, the development time and ‘enthusiasm’ can differ, but you can better choose the safe side and have dough that is slightly under-proofed than over-proofed. The slight under-proofing will be corrected with the final proof. If you find in your case you do not see enough development, you can of course increase the yeast amount.
If you do not have dried cherries, we would suggest amarena cherries before glace cherries for this recipe, because of the taste, but that is a personal choice too. Another alternative would be cranberries, currents, and sultana’s.

Hope it will be delicious!

Thank you Lenna,
May we refer you to our conversion tools for this:
www.weekendbakery.com/cooki...nversions/

Happy baking!

Note:
If possible, we very much recommend weighing your ingredients. Professional bakers use scales (also in the US) and in Europe home bakers do too. A scale will give you the exact same weight every time. Which is absolutely needed if you consistently want to make good bread and especially good pastry. Measuring will give deviations of 10 to even 20% from one bake to the next. You can get a scale for the same price as a few sacks of good flour and less than a lot of baking tools you already own, so if possible, go and get one!

Also is there an alternative to the dried cherries (can I use glace cherries?)
Thank you
Aisha

Hello Pedro,
Yes that is possible. If you want to keep the dough in the fridge we would also advice to start with the same amount of yeast as the 12 hours at cool room temp (so 2 grams) and see how this goes. Maybe it needs a little adjustment depending on your fridge temp and yeast enthusiasm.
Hope it will be great and enjoy your bun baking!

Hi Sallie,
That would be a good idea, we are sure the result will be fine. Just make sure the cake flour does not contain any rising agents. We have a post on flour types flour types that might be useful to you: www.weekendbakery.com/posts...our-types/

Happy baking!

I’m from Ghana. I honestly do not know where I can get French flour type 45. Kindly suggest a substitute or can I use a mixture of cake and bread flour.

Thank you Stephan,
That is so wonderful to hear. Sweet bakery memories.
We recently visited the area of ‘s-Heerenberg, it is a very nice, green part of Holland, not so typically flat. We liked it a lot. A lot of our travel and holiday memories are related to food and baked goods and visits to bakeries. The best!
Love the idea of the coconut too. Glad the recipe is to your liking.

Ed & Marieke

thank you so much for that wonderful recepi. I took some shredded coconut instead almonds. The taste is delicious. By the time I bake all your recipes. When I was a child my grandma lives in Emmerich and we went by bike to s-Heerenberg to get coffee and all the sweet baking stuff. Good memorys came back. Please go ahead. Stephan

Hello Charles,
Thank you for your comment. So nice to hear about the Dutch roots of your family. We have lived for quite some years in Haarlem, which is very close to Overveen. It is a lovely area.
We have not tried your method with these buns, but we think it will be fine. We would love to hear about your results with this recipe.
Good luck with all your baking activities.
Groeten uit Holland,

Ed & Marieke

I am so glad I found your site. My mother was born in Overveen (nee Bijvoet), grandmother was from Schiedam, and I have relations that I don’t know very well in the Netherlands to this day.

Charles
Athens, GA USA

Hello Petra, we do not think you need to change the amount of fluids within the dough. However there is a taste difference between fresh and dried. The dried ones will behave like raisins and stay whole, but the fresh cranberries will probably turn a bit jam like. We freeze these buns all the time as we can not eat them all in one go. We blast them on high power in the micro wave directly from the freezer to slightly warm so they taste almost like fresh again! Happy baking!

Thanks!

Hello Anna,

We buy the dried cherries from Jan Gotjé in Amsterdam. You can also buy from them online: jangotje.nl/index...38;lang=nl
They are also wonderful to eat as a snack.

Happy baking!

Marieke