Description
Buchty are delightful sweet cherry-filled buns that combine a soft, tender yeast dough with a luscious cherry filling. These buns are perfect for breakfast, dessert, or a cozy snack, featuring a slightly sweet dough wrapped around juicy cherries and baked to golden perfection.
Ingredients
Scale
Dough Ingredients
- 2 cups warm milk (heated in microwave for 1.5 minutes)
- 1 1/3 Tbsp active dry yeast (1 Tbsp + 1 tsp)
- 6 1/2 cups + 1 Tbsp bleached all-purpose Canadian flour
- 1 cup sugar
- 1 1/2 sticks (12 Tbsp) butter, melted and warm (salted or unsalted)
- 3 eggs
- 1 tsp vanilla extract
Filling
- 4 cups pitted cherries (or berries, or 1 tvorog cheese recipe)
- About 1/2 cup sugar
Glaze
- 2 Tbsp water
- 1 rounded Tbsp sugar
Instructions
- Activate yeast: In the bowl of an electric mixer, combine warm milk and sprinkle yeast over the top. Let it sit for 5-7 minutes until it starts to bloom. Add 1 cup flour and 1/4 cup sugar, whisk until blended, then let rise at room temperature for 30 minutes (keep in a shaded warm spot if possible) to develop the yeast starter.
- Add wet ingredients: Whisk in 3 eggs, the warm melted butter, remaining 3/4 cup sugar, and vanilla extract into the yeast mixture until combined.
- Incorporate flour: Using the dough hook attachment on low speed, add the remaining flour half a cup at a time. Continue mixing for a total of 15 minutes on low until the dough is smooth, elastic, and slightly sticky but no longer clinging to the bowl walls.
- First rise: Transfer the dough to a large bowl, cover it, and let it rise for 2 hours or until it triples in volume for a well-developed texture.
- Prepare cherries: While the dough rises, pit your cherries carefully so they are ready for the filling.
- Portion dough: On a clean, non-stick surface, shape the dough into a log and cut it into six equal pieces for individual buns.
- Roll and cut: Work with one piece at a time, rolling it into a 13-14 inch circle. Then use a pizza cutter to slice the circle into 8 even triangles.
- Add filling: Place 1/2 teaspoon of sugar in the center of each triangle and top with 3-4 pitted cherries.
- Seal buns: Pinch the two edges of each triangle together over the cherries, sealing the dough completely to prevent cherry juice from leaking during baking. Seal all edges including the base and front.
- Shape buns: Pinch the next two corners toward the center and roll forward tightly to ensure a snug seal.
- Prepare for baking: Preheat the oven to 360°F (182°C). Line a large baking sheet with parchment paper and place the buns (piroshki) with the tail end down about 1/2 inch apart.
- Second rise: Let the buns rise on the baking sheet for 30 minutes to 1 hour while the oven heats to encourage a light, fluffy texture.
- Bake: Bake for 20-25 minutes until golden brown on top, indicating that the buns are cooked through and have a lovely crust.
- Glaze and serve: Immediately after baking, brush the buns with a mixture of 2 Tbsp water and 1 rounded Tbsp sugar to give them a shiny, sweet finish. Serve warm for best flavor.
Notes
- The dough should feel slightly sticky but not stick to your hands, ensuring perfectly soft buns.
- Ensure cherries are thoroughly pitted to avoid biting into pits.
- Seal the buns well to prevent cherry juice leakage during baking.
- Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.
- You can substitute cherries with other berries or a tvorog cheese filling for variety.
- Allow buns to cool slightly after baking before serving to enjoy optimal texture and flavor.
