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Print Recipe
Tender Buns with Cherries Recipe
When the window is cold and damp, I want the house to be warm and cozy... Homemade cakes, in this case, will be very useful. I propose to bake incredibly tender, fluffy, delicious buns with cherries on custard yeast dough. Try it, I hope you like these buns as much as my family!
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Additionally:
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Additionally:
Instructions
  1. In a bowl, put 1 tbsp with a hill of flour, pour boiling water, stir well with a whisk, so that there are no lumps. Add 1 tbsp sugar and vegetable oil, mix well. Allow to cool to lukewarm. Add the yeast, mix well. Leave in the heat for 15 minutes.
    In a bowl, put 1 tbsp with a hill of flour, pour boiling water, stir well with a whisk, so that there are no lumps. Add 1 tbsp sugar and vegetable oil, mix well. Allow to cool to lukewarm. Add the yeast, mix well. Leave in the heat for 15 minutes.
  2. Sourdough mix well, add the egg and cream. Then add the remaining sugar, vanilla and a pinch of salt. Stir.
    Sourdough mix well, add the egg and cream. Then add the remaining sugar, vanilla and a pinch of salt. Stir.
  3. Add the flour. Knead a little sticky dough. Leave in a warm place for 30 minutes. Then knead the dough well. Leave for another 20 minutes.
    Add the flour. Knead a little sticky dough.
Leave in a warm place for 30 minutes. Then knead the dough well. Leave for another 20 minutes.
  4. Divide the dough into 8 parts.
    Divide the dough into 8 parts.
  5. Roll each part into an oval. On the brink posting cherries mixed with starch and the sugars.
    Roll each part into an oval.
On the brink posting cherries mixed with starch and the sugars.
  6. Cover the filling with dough, pinch the edge.
    Cover the filling with dough, pinch the edge.
  7. The free edge of the dough cut into strips, not dorezaya to the end.
    The free edge of the dough cut into strips, not dorezaya to the end.
  8. Roll and pinch the edge of the dough.
    Roll and pinch the edge of the dough.
  9. Fold in half, you can pinch the edges, so that the buns hold the shape better.
    Fold in half, you can pinch the edges, so that the buns hold the shape better.
  10. Leave to proofing our buns for 20 minutes.
    Leave to proofing our buns for 20 minutes.
  11. Bake in a preheated oven, at 180 degrees, for about 25 minutes, until Golden. Ready hot rolls lubricate with butter.
    Bake in a preheated oven, at 180 degrees, for about 25 minutes, until Golden.
Ready hot rolls lubricate with butter.
  12. Sprinkle the cooled buns with powdered sugar.
    Sprinkle the cooled buns with powdered sugar.

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