Side Pannel
Sweet Cherry Filled Buns
Sweet Cherry Filled Buns
- Recipe Submitted by maryjosh on 10/23/2017
Ingredients List
- 2 cups warm milk (heated in micro 1.5 minutes in micro)
- 1⅓ Tbsp (i.e. 1Tbsp + 1 tsp) active dry yeast
- 6½ cups + 1 Tbsp bleached all-purpose Canadian flour
- 1 cup sugar
- 1½ sticks butter (12 Tbsp) (salted or unsalted) melted so it's warm not hot
- 3 eggs
- 1 tsp vanilla
- filling:
- 4 cups pitted cherries or berries or 1 tvorog cheese recipe
- Sugar (about ½ cup)
- glaze:
- 2 Tbsp water
- 1 rounded Tbsp sugar
Directions
In the bowl of an electric mixer, add warm milk and sprinkle the top with 1⅓ Tbsp yeast. Let sit for 5-7 five minutes. Add 1 cup flour and ¼ cup sugar. Whisk together until blended and let it rise at room temperature for 30 minutes. It will rise faster in a warm place - put it in the shade if its warm outside.
Whisk in 3 eggs, 12 Tbsp warm melted butter and remaining ¾ cups sugar and 1 tsp vanilla
Using the dough hook attachment on low, stir in the flour half a cup at a time. Mix a total of 15 minutes on low speed. You know you've added enough flour when the dough is no longer sticking to the walls. Dough will be smooth and elastic. It will feel slightly sticky but should not stick to your hands.
Transfer to a large bowl and let rise 2 hours until it is tripled in volume.
While it's rising, pit your cherries.
On a clean non stick surface, make a log out of your dough and cut into six equal pieces.
Work with one piece at a time and roll into 13-14 inch circles.
Use a pizza cutter to cut 8 even triangles.
Put ½ tsp sugar in the center of each triangle.
Place 3-4 cherries over the sugar.
Pinch the two edges together over the cherries and seal all the way down. Seal the dough To the base and the front.
Pinch the next two corners together toward the center and roll forward.
The goal is to have a tight seal so the cherry juice doesn't escape during the baking process.
Preheat oven to 360°F
Line a large baking sheet with parchment paper. Place Piroshki on lined baking sheet with the tail end down, about ½ inch apart. Let piroshki rise for 30 minutes to 1 hr while the oven preheats.
Bake for 20-25 min till golden brown.
Brush right away with 2 Tbsp water/ 1 rounded Tbsp sugar mix, than serve.
Whisk in 3 eggs, 12 Tbsp warm melted butter and remaining ¾ cups sugar and 1 tsp vanilla
Using the dough hook attachment on low, stir in the flour half a cup at a time. Mix a total of 15 minutes on low speed. You know you've added enough flour when the dough is no longer sticking to the walls. Dough will be smooth and elastic. It will feel slightly sticky but should not stick to your hands.
Transfer to a large bowl and let rise 2 hours until it is tripled in volume.
While it's rising, pit your cherries.
On a clean non stick surface, make a log out of your dough and cut into six equal pieces.
Work with one piece at a time and roll into 13-14 inch circles.
Use a pizza cutter to cut 8 even triangles.
Put ½ tsp sugar in the center of each triangle.
Place 3-4 cherries over the sugar.
Pinch the two edges together over the cherries and seal all the way down. Seal the dough To the base and the front.
Pinch the next two corners together toward the center and roll forward.
The goal is to have a tight seal so the cherry juice doesn't escape during the baking process.
Preheat oven to 360°F
Line a large baking sheet with parchment paper. Place Piroshki on lined baking sheet with the tail end down, about ½ inch apart. Let piroshki rise for 30 minutes to 1 hr while the oven preheats.
Bake for 20-25 min till golden brown.
Brush right away with 2 Tbsp water/ 1 rounded Tbsp sugar mix, than serve.
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