Let me tell you, these sweet cherry-filled buns are like little pockets of joy—each bite a burst of sweet nostalgia that takes me back to summer fairs and cozy kitchens. Imagine the soft dough cradling a juicy cherry center, as if the universe conspired to hide a little bliss in every bun. Honestly, it’s as if happiness could be baked and served warm with a hint of mystery and a sprinkle of powdered sugar.
Steps
- Begin by pouring a cup of warm milk into an electric mixer’s bowl, then sprinkle with yeast and wait 5-7 minutes for it to activate.
- Mix in half a cup of flour and 2 tablespoons of sugar, whisking until smooth. Allow the mixture to rise in a warm oven for 20 minutes or at room temperature for 30-45 minutes.
- Incorporate an egg, the remaining sugar, melted butter, and salt into the mix. Gradually add the rest of the flour, ensuring each addition is fully mixed in before adding more, until the dough stops sticking to the bowl. Continue kneading with a dough hook on low speed for 15 minutes.
- Cover the dough with plastic wrap and let it rise in a warm oven for an hour or at room temperature for two hours until it triples in size.
- Move the dough to a non-stick surface and divide it into two. Cut each half into eight pieces, making a total of 16, and shape each piece into a ball.
- Butter a baking dish and evenly space the dough balls inside. Use a small glass or ramekin to press down and create a well in the center of each ball.
- Place four cherries into each well and sprinkle with sugar. Allow them to rise in a warm oven for 20 minutes or at room temperature for 30-45 minutes until puffy.
- To make the crumb topping, mix the ingredients using a pastry cutter or your fingers until small crumbs form.
- Brush the top of each bun with egg wash, generously sprinkle with the crumb mixture, and bake at 360?F for 20-22 minutes until golden brown.
Ingredients
- 1 cup warm milk (approximately 100?F)
- 1/2 tablespoon active dry yeast
- 4 tablespoons granulated sugar, divided
- 3 1/4 cups all-purpose flour, divided, plus extra for dusting
- 1 egg, at room temperature
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon salt
- 1 egg, beaten (for egg wash)
- 1 pound sweet red cherries, pitted
- 1/4 cup granulated sugar (1/2 teaspoon per bun)
- 4 tablespoons cold butter, diced
- 1 tablespoon sugar
- 1/2 cup all-purpose flour
FAQ
- What is the origin of Vatrushka buns?
- Vatrushka buns are a popular treat in Russian and Ukrainian cuisine. Traditionally, these soft, sweet buns are filled with farmer’s cheese, although variations such as cherry-filled versions are also enjoyed.
- What are the key tips for working with yeast doughs?
- A crucial tip is to ensure that the dough or yeast does not become excessively hot during the rising process, as high temperatures can kill the yeast. Keep the mixture below 100°F, ensuring the milk isn’t too hot and the proofing oven remains at 100°F or cooler.
- How do you prepare the cherry filling for these buns?
- The simple cherry filling involves using sweet red cherries that have been pitted. Each bun is filled with four cherries and a sprinkle of sugar to enhance the sweetness.
- What is the best way to make the dough rise effectively?
- To make the dough rise well, cover your mixing bowl with plastic wrap and let it sit in a warm 100°F oven for an hour, or at room temperature for two hours. This allows the dough to triple in volume.
- How should the buns be baked for the best results?
- After preparing the buns and adding the crumb topping, brush them with an egg wash for a golden finish. Bake them at 360°F for 20-22 minutes until the tops are beautifully golden brown.
Tips
- Ensure the milk and the proofing environment for your yeast dough remain at or below 100°F to prevent the yeast from dying and your dough from failing to rise.
- Gradually add flour to the dough, stopping once it no longer sticks to the sides of the mixing bowl to avoid adding excess flour, which can make the dough too dry.
- Allow ample time for the dough to rise, aiming for it to triple in size, which could take up to two hours at room temperature. Patience is key for achieving the right dough consistency.
- To shape the buns, use a narrow glass or small ramekin to create wells in the center of each dough ball, ensuring the cherry filling stays in place during baking.
Equipment
- Electric mixer with a dough hook attachment
- Pastry cutter
- Baking dish (either 2 round cake pans or one 9×13 rimmed baking pan)
- Narrow drinking glass or small ramekin (for making wells in the dough)
