Ingredients
For the Dough
500 g all-purpose flour
7 g instant dry yeast
80 g sugar
½ teaspoon salt
220–240 ml warm milk
1 egg
70 g unsalted butter, softened
1 teaspoon vanilla extract
For the Cherry Filling
350 g fresh cherries, pitted
80 g sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
½ teaspoon vanilla extract, optional
For the Egg Wash
1 egg
1 tablespoon milk
For the Finish
1 tablespoon melted butter
or
A little light syrup for extra shine
Instructions
- Prepare the cherry filling
Place the cherries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 8–10 minutes, stirring occasionally, until the cherries soften and release their juices.
Mix the cornstarch with the 2 tablespoons of water until smooth. Add it to the cherries and cook for another 2–3 minutes, stirring constantly, until the filling becomes thick and glossy.
Add the vanilla if desired. Remove from the heat and let the filling cool completely. The filling should be cold and thick before you use it. - Make the dough
In a large bowl, combine the flour, yeast, sugar, and salt.
Add 220 ml warm milk, the egg, and vanilla. Mix until a dough begins to form.
Gradually add the softened butter and knead for 10–12 minutes, until the dough becomes smooth, soft, and elastic.
If the dough feels too dry, gradually add the remaining milk. The dough may be slightly sticky, but it should not be runny. - First rise
Shape the dough into a ball and place it in a lightly greased bowl.
Cover and let it rise for 60–75 minutes, or until doubled in size. - Shape the buns
Gently press the air out of the dough and divide it into 10–12 equal pieces.
Shape each piece into a ball and flatten it slightly.
Place about 2 heaping teaspoons to 1 small tablespoon of the cold cherry filling in the center.
Bring the edges of the dough toward the center and pinch firmly to seal. Roll gently into a round shape, keeping the sealed side underneath. - Second rise
Place the buns on a baking sheet lined with parchment paper, leaving some space between them.
Cover and let them rest for 30–40 minutes, until puffy and fluffy. - Brush with egg wash
Whisk together 1 egg and 1 tablespoon of milk.
Gently brush the mixture over the tops of the buns. - Bake
Preheat your oven to 180°C / 350°F.
Bake for 18–22 minutes, or until the buns are beautifully golden brown. - Add the finishing touch
As soon as they come out of the oven, brush them with melted butter.
For an extra glossy and irresistible finish, you can lightly brush them with a little simple syrup.
Let them cool for about 10 minutes before serving.
🍒 Tip
Don’t rush to add extra flour if the dough feels slightly sticky. After several minutes of kneading, it should become much smoother and more elastic.
These cherry buns are incredibly soft, fluffy, golden, and filled with a delicious sweet cherry center! 😍🍒