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 Tender Buns with Cherries Recipe
When it's cold and damp outside, I want the house to be warm and cozy... Homemade cakes, in this case, will be very useful. I suggest baking incredibly tender, lush, delicious cherry buns on custard yeast dough. Try it, I hope you will like these buns as much as my family!
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas, Morning Breakfast Dishes
Cuisine Slovak Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Additionally:
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas, Morning Breakfast Dishes
Cuisine Slovak Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Additionally:
Instructions
  1. In a bowl, pour 1 tbsp.l. with a mound of flour, pour boiling water, stir well with a whisk so that there are no lumps. Add 1 tablespoon of sugar and vegetable oil, mix well. Allow to cool down to a lukewarm state. Add yeast, mix well. Leave in the heat for 15 minutes.
    In a bowl, pour 1 tbsp.l. with a mound of flour, pour boiling water, stir well with a whisk so that there are no lumps. Add 1 tablespoon of sugar and vegetable oil, mix well. Allow to cool down to a lukewarm state. Add yeast, mix well. Leave in the heat for 15 minutes.
  2. Mix the dough well, add the egg and cream. Then add the remaining sugar, vanilla and a pinch of salt. Mix it.
    Mix the dough well, add the egg and cream. Then add the remaining sugar, vanilla and a pinch of salt. Mix it.
  3. Add flour. Knead some sticky dough. Leave in a warm place for 30 minutes. Then knead the dough well. Leave it on for another 20 minutes.
    Add flour. Knead some sticky dough. Leave in a warm place for 30 minutes. Then knead the dough well. Leave it on for another 20 minutes.
  4. Divide the dough into 8 parts.
    Divide the dough into 8 parts.
  5. Roll out each piece into an oval. Put the cherries mixed with starch and sugar on the edge.
    Roll out each piece into an oval. Put the cherries mixed with starch and sugar on the edge.
  6. Cover the filling with dough, pinch the edges.
    Cover the filling with dough, pinch the edges.
  7. Cut the free edge of the dough into strips without cutting to the end.
    Cut the free edge of the dough into strips without cutting to the end.
  8. Roll out and pinch the edges of the dough.
    Roll out and pinch the edges of the dough.
  9. Fold in half, you can pinch the edges so that the buns hold their shape better.
    Fold in half, you can pinch the edges so that the buns hold their shape better.
  10. We leave our buns for proofing for 20 minutes.
    We leave our buns for proofing for 20 minutes.
  11. Bake in a preheated oven at 180 degrees for about 25 minutes, until golden brown. Lubricate the finished hot rolls with butter.
    Bake in a preheated oven at 180 degrees for about 25 minutes, until golden brown. Lubricate the finished hot rolls with butter.
  12. Sprinkle the cooled buns with powdered sugar.
    Sprinkle the cooled buns with powdered sugar.
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