Butter Buns with Cherries
by Editorial Staff
Buns made of yeast dough, with cherry filling, sprinkled with streusel sand crumbs – very tasty, fluffy and soft. Prepare these scones for a cozy homemade tea or serve with a glass of milk.
Servings: 8
Ingredients
For the dough:
- Milk – 1 cup (250 ml)
- Egg – 1 pc.
- Butter – 50 g
- Flour – 3 cups (450-480 g)
- Dry yeast – 1.5 teaspoon
- Sugar – 3 tbsp
- Vanilla sugar – 1 teaspoon
- Salt – 1 pinch
For filling:
- Pitted cherries (fresh or frozen) – 300 g
- Sugar – 1 tbsp
- Starch – 1 tbsp
For Streisel:
- Butter – 50 g
- Flour – 0.5 cups (80 g)
- Sugar – 0.5 cups (100 g)
Additionally:
- Egg (for greasing buns) – 1 pc.
- Vegetable oil – for greasing the baking sheet
Directions
- For streusel (sprinkling), mix flour and sugar.
- Add the grated butter.
- Rub into crumbs with your hands. Put in the refrigerator.
- Put the pitted cherries on a sieve to drain the juice.
- Then sprinkle the berries with sugar and starch, mix.
- Sift flour and mix with fast-acting dry yeast.
- Break the egg into a bowl. Add sugar, vanilla sugar and a pinch of salt and grind.
- Add melted butter and stir.
- Pour in warm milk, stir.
- Add flour mixed with yeast to the dough in parts, stirring each time so that there are no lumps. First, knead the dough with a whisk or fork in a bowl, then transfer to the table and continue kneading with your hands.
- Knead a smooth, homogeneous dough that does not stick to hands, tables and utensils. Return the dough to the bowl, cover with a bag or towel, and place in a warm place to approach for 1 hour.
- After an hour, the dough will come up, increase in volume by 2 times or even more.
- It should be wrinkled and put back in a warm place.
- After 30 minutes, the yeast dough is ready.
- Divide the dough into 8 pieces (according to the number of rolls).
- Make oblong blanks from the dough, cover with a towel and leave for 10 minutes to approach.
- Then roll the workpiece into a rectangle. Place the cherries on the edge of the rectangle.
- Fold the rectangle into a roll, pinch the edges well.
- Roll the roll with a snail, seam down. Tuck the edge of the roll inward.
- In this way, twist all 8 buns. Place the cherry buns on a greased baking sheet.
- Brush each bun with a beaten egg.
- Sprinkle with streusel and leave for 10-15 minutes. Heat the oven to 180 degrees and bake the cherry buns for 25 minutes.
- Remove the buns from the oven, carefully remove from the baking sheet and transfer to the wire rack. Cool slightly and can be served warm.
Delicious, soft, just fluffy cherry buns are ready. Bon Appetit!
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