Sweet Cherry Filled Buns (Vatrushki Recipe)
User Reviews
5
Sweet Cherry Filled Buns (Vatrushki Recipe)
Description
Sweet Cherry Filled Buns (Vatrushki Recipe) features a milk-enriched yeast dough that includes sugar, eggs, butter, and a touch of salt. The dough is mixed and kneaded thoroughly to develop a soft, smooth texture, then allowed to rise twice to achieve a fluffy consistency. The filling consists of fresh pitted sweet cherries sweetened lightly with sugar. A crumbly topping of butter, sugar, and flour adds texture to the finished buns. Baking at 360˚F ensures a golden crust and tender interior. The cherries provide a fresh, fruity contrast balanced by the mildly sweet dough.
The flavor of the buns is mildly sweet and rich from the dough with bright, juicy cherry centers. The crumb topping offers a buttery crunch on top. The dough’s softness and the fruity filling create a pleasant combination, perfect for teatime or a breakfast treat.
These buns are best served fresh but can be stored for a day or two. They pair well with a cup of tea or coffee and can be an inviting homemade bakery item. The recipe requires some attention to dough temperature and proofing times to keep yeast alive and dough light.
Careful temperature control is important when proofing to avoid killing the yeast; ensure milk and ambient proofing temperatures stay below about 100˚F. Slow, gentle rising contributes to a tender crumb rather than dense buns.
Ingredients
Yeast Buns Ingredients:
- 1 cup milk about 100˚F, not hot!, warm
- 1/2 Tbsp active dry yeast
- 4 Tbsp granulated sugar divided
- 3 1/4 cups all-purpose flour divided, plus more for dusting
- 1 egg room temp (take it out of the fridge at the start of the recipe)
- 1 Tbsp butter melted, unsalted
- 1/2 tsp salt
- 1 egg beaten with fork (for egg wash)
For the Simple Cherry Filling:
- 1 lb cherries pitted, sweet red
- 1/4 cup granulated sugar 1/2 tsp for each bun
Crumb Topping Ingredients:
- 4 Tbsp butter cold, diced, unsalted
- 1 Tbsp sugar
- 1/2 cup all-purpose flour
Instructions
How to Make Cherry Vatrushki: Preheat the oven to 360˚F at step 8.
- In the bowl of an electric mixer, add 1 cup warm milk and sprinkle the top with 1/2 Tbsp yeast and let sit 5-7 minutes for the yeast to activate.
- Stir in 1/2 cup flour and 2 Tbsp sugar and whisk until blended, then let rise in a warm 100˚F oven for 20 minutes (or at room temp 30-45 mins).
- Whisk in 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter and 1/2 tsp salt. Now using the dough hook, add remaining 2 3/4 cups flour, 1 cup at a time, allowing it to fully incorporate between each addition. Add the last bit of flour slowly. You know the dough is perfect when it is no longer sticking to the walls of the mixer. Do not add more flour past this point. Note: not all flour is created equal so add flour until it's not sticking to the mixing bowl. Continue mixing your dough with the dough hook on low speed 15 minutes.
- Cover your mixing bowl with plastic wrap and let it rise in a warm 100˚F oven for 1 hour (or at room temp 2 hours) . Be patient and your dough should triple in volume.
- Transfer the dough to a good non-stick surface and cut it in half. Working with one piece at a time, cut each piece in half, then in half again. Repeat with the rest of the dough to make a total of 16 pieces from the entire dough. Shape the dough into balls.
- Butter a baking dish (either 2 round cake pans, or one (9x13) rimmed baking pan). Place balls of dough ,evenly spaced in your baking dish(es). Push a narrow drinking glass or a small ramekin over the center of each dough round to make a well in the center.
- Place 4 cherries into each well and sprinkle each bun with 1/2 tsp sugar. Let rise in a warm 100˚ oven for 20 minutes until they look puffy (30-45 minutes at room temp).
- Make the Crumb Mixture: Combine crumb mixture ingredients in a medium bowl and use a pastry cutter or rub together with your fingers until small crumbs form.
- Brush the buns with egg wash and sprinkle the tops generously with the crumb mixture. Bake at 360˚F for 20-22 min or until tops are golden brown.
Notes
- Milk used for proofing should be warm but not hot, ideally around 100˚F to protect yeast activity.
- Proof dough in a warm place below 100˚F to allow proper rising without killing yeast.
- Crumb topping can be prepared in advance and added just before baking for added texture.
- Pitted sweet cherries work best for the filling for even sweetness and safety when eating.
- Let dough rise twice for a lighter, fluffier texture in the finished buns.
- Serve these buns fresh or within a day to enjoy the best texture and flavor.
User Reviews
Overall Rating
5
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