Here’s a full recipe for Cherry-Filled Bannock, combining the traditional Indigenous-style bannock with a sweet cherry filling:
Cherry-Filled Bannock Recipe
Ingredients
For the Bannock Dough:
3 cups all-purpose flour
2 tbsp baking powder
½ tsp salt
¼ cup sugar (optional, for sweetness)
¼ cup butter or shortening
1 to 1¼ cups water or milk (add gradually)
For the Cherry Filling:
2 cups pitted cherries (fresh or frozen)
¼ cup sugar (adjust to taste)
1 tbsp cornstarch
2 tbsp water
½ tsp vanilla extract (optional)
½ tsp lemon juice (optional)
For Cooking:
Oil or butter, for frying (if pan-frying)
Step-by-Step Instructions
1. Make the Cherry Filling:
In a saucepan over medium heat, add cherries and sugar.
Simmer until cherries soften and release juice (about 5–7 minutes).
Mix cornstarch and water, stir into cherries to thicken.
Add vanilla and lemon juice (optional).
Let cool completely before using.
2. Prepare the Bannock Dough:
In a large bowl, mix flour, baking powder, salt, and sugar.
Cut in butter/shortening until mixture resembles coarse crumbs.
Gradually add water or milk until a soft, not sticky, dough forms.
Knead lightly on a floured surface (don’t overwork).
3. Assemble Cherry Bannock:
Divide dough into small balls (about palm-sized).
Flatten each ball into a circle (like a small thick tortilla).
Add 1–2 tbsp cherry filling to the center.
Fold over like a turnover or pinch into a bun to seal edges well.
4. Cook the Bannock:
Option 1: Pan-Fry
Heat a bit of oil in a pan over medium heat.
Fry each piece until golden brown on both sides (about 3–4 min per side).
Drain on paper towels.
Option 2: Bake
Preheat oven to 400°F (200°C).
Place filled bannocks on a baking sheet lined with parchment paper.
Brush tops with a little milk or butter.
Bake for 20–25 minutes until golden.
Optional:
Dust with powdered sugar or drizzle with a light glaze.
Serve warm with whipped cream or vanilla ice cream.
