Sift flour, mix with salt and sugar.
Pour in flour water with yeast. Knead the dough in the bowl of a food processor. The dough at this stage is sticky and viscous, it is problematic to work with it, knead by hand, but you do not need to pour flour.
Add the soft butter to the dough and knead the dough for 10-12 minutes, until it becomes sufficiently elastic and plastic. It is much more convenient to work with it.
Work surface sprinkle (quite a bit!!!) flour, roll out the dough into a layer, put the nuts and dried fruits on the dough and carefully knead them into the dough.
Nuts pre-calcinate in a dry pan, raisins and cherries wash and dry well. Cherry cut in half.
Dried fruits can be used almost any that you prefer. Dried apricots, dried cranberries, dried bananas, figs, dates. Prunes do not advise, it will color the dough.
Put the dough in a bowl, tighten the bowl with cling film and remove to the heat for 40-45 minutes.
The dough should increase three times.
Approached the dough to put on a work surface, lightly sprinkled with flour. (quite slightly-slightly, not worth "abuse" flour!!!) Knead, divide the dough into four equal parts. Each workpiece is rolled into a square-shaped layer.
Press the corners of the square to the middle...
... and then sculpt the resulting "envelope" on the diagonal. It turned out to be an oblong pie.
Spread (seam side down) pies-buns on a baking sheet, proteiny baking paper or Teflon Mat.
Cover buns with a napkin or a thin towel and put in the heat for 15 minutes.
Sharp (sharp!!!) with a knife, make cuts along the buns.
Sprinkle the workpiece with flour.
Bake the buns in a preheated 230° oven for 13-14 minutes.