Dough
- 345g strong white bread flour
- 5g fast-action yeast
- 65g butter, softened
- 40g caster sugar
- ½ tsp salt
- 55g milk
- 1 egg (about 40g)
- 100g water
- Mix all ingredients together in a large bowl until combined. The dough will be quite sticky.
- Knead for 15–18 minutes by hand or use a stand mixer fitted with a dough hook on medium–high speed for about 12 minutes.
- The dough is ready when it passes the windowpane test — stretch a small piece thinly; if it doesn’t tear, it’s ready. Continue kneading if needed.
- Shape the dough into a smooth ball and place it in a clean, lightly greased bowl or lidded container. Cover and leave somewhere warm to proof until doubled in size — about 1½ hours.
Tip: The lid of your ESSE is the perfect cosy spot!
Frangipane Filling
- 100g butter, softened
- 100g caster sugar
- 1 large egg, beaten
- 25g plain flour
- 80g ground almonds
Beat the butter and sugar until soft and creamy. Gradually add the beaten egg, then fold in the flour and ground almonds until smooth.
Cinnamon Sugar
- 70g butter, softened
- 60g muscovado sugar
- 15g ground cinnamon
Beat together until soft and spreadable.
Roasted Plums
- 250g plums, pitted and cut into wedges
- 50g caster sugar
Place the plums on a baking tray, sprinkle with sugar, and roast at 180°C for about 25 minutes, until soft and syrupy. Set aside to cool.
Assembling the Buns
- Lightly flour your work surface and roll out the proofed dough into a rectangle, about 70 × 25 cm.
- Spread a thin, even layer of cinnamon sugar over the surface. Fold the dough into thirds (like a letter), then roll it out again to roughly 37 × 23 cm.
- Using a pizza cutter or sharp knife, cut the dough into 10 long strips. Then, cut each strip into three strands, leaving them joined at the top — they should look like a pair of three-legged trousers.
- Plait each strip as you would hair, then roll it up loosely to form a rosette.
- Place the buns on a baking tray lined with greaseproof paper, leaving about 3 cm between each one.
- Spoon or pipe 1 teaspoon of frangipane into the centre of each bun. Cover with a clean tea towel and proof again for 1½ hours, until puffy.
- Preheat your oven to 180°C. Brush each bun with egg wash, then bake on the top shelf (vent open if using an Esse) for 15–20 minutes, or until golden brown.
- Transfer to a wire rack to cool slightly.
Finishing Touches
Brush each warm bun with a spiced syrup and sprinkle with flaked almonds for extra sweetness and crunch.
Top generously with the roasted plums and enjoy while still slightly warm.
About the Chef
This recipe was created by acclaimed pastry chef Dominique Ashford, who trained under the legendary Roux Brothers and at Le Pont de la Tour before becoming Head Pastry Chef at the Houses of Parliament. Known for her innovative yet beautifully balanced desserts, Dominique has worked alongside some of the UK’s most respected chefs, including Aiden Byrne at Manchester House. Her award-winning dark chocolate, cherry and stout Eccles Cake reimagines a Lancashire classic with rich flavour and modern flair. Today, Dominique partners with ESSE, leading monthly cookery courses at their Lancashire showroom, where she shares her passion for seasonal baking and British culinary heritage.
