Cherry Filled Buns (Вишнёвые Пирожки)
Soft, fluffy yeast buns bursting with sweet-tart cherry filling – a classic Eastern European treat!
Dough Ingredients:
- 3 ½ cups (440g) all-purpose flour
- ¼ cup (50g) sugar
- 1 packet (7g) instant yeast
- ½ tsp salt
- ½ cup (120ml) warm milk
- ¼ cup (60ml) warm water
- 1 large egg
- ¼ cup (60g) unsalted butter, softened
- 1 tsp vanilla extract
- Zest of ½ lemon (optional)
Filling Ingredients:
- 2 cups (300g) pitted cherries (fresh or frozen)
- 2 tbsp sugar (adjust to taste)
- 1 tbsp cornstarch
- 1 tsp lemon juice
Topping:
- 1 egg yolk + 1 tbsp milk (for egg wash)
- Powdered sugar (for dusting)
Instructions
1. Prepare the Dough
- Activate yeast: In a bowl, mix warm milk, water, 1 tsp sugar, and yeast. Let sit 5 mins until frothy.
- Make dough: In a large bowl, combine flour, sugar, salt, and lemon zest. Add yeast mixture, egg, butter, and vanilla. Knead for 8-10 mins until smooth and elastic.
- First rise: Cover with a towel and let rise in a warm place for 1–1.5 hours, or until doubled.
2. Make the Filling
- In a saucepan, cook cherries, sugar, and lemon juice over medium heat for 5 mins.
- Mix cornstarch with 1 tbsp water, add to cherries, and stir until thickened (2-3 mins). Cool completely.
3. Shape & Fill the Buns
- Punch down dough and divide into 12 equal pieces. Roll each into a ball.
- Flatten each ball into a 3-inch circle, place 1 tbsp filling in the center, and pinch edges to seal.
- Place seam-side down on a parchment-lined tray. Cover and let rise 30 mins.
4. Bake
- Preheat oven to 375°F (190°C).
- Brush buns with egg wash. Bake for 18–20 mins until golden.
- Cool slightly, then dust with powdered sugar.
Tips
✔ Don’t overfill – too much cherry filling can leak.
✔ For shiny tops, brush with melted butter after baking.
✔ Variation: Use cream cheese filling mixed with cherries for extra richness!
These buns are best served warm, with the cherry filling slightly oozy. Perfect with tea or as a sweet breakfast!
