Everyone’s homemade pastries are definitely great! Airy buns with sour cherry filling are not so difficult to cook, despite the fact that the dough is used mainly for yeast. Read the recipe carefully, strictly follow the indicated recommendations, use exclusively high-quality products and success is guaranteed.
Cherry rolls - general cooking principles
• Cherry is used as a filling or knead in a dough. Any filling is suitable - fresh, frozen or canned berries in its own juice. Mix in the dough only dried, not secreting juice, cherries.
• Berries are most often used seedless. From fresh cherries they are removed after thorough washing, from frozen berries after complete thawing. To prevent the filling from flowing, cherries of any kind stand for a while on a colander, decanting excess moisture.
• Buns are baked from yeast dough. Such baking is magnificent and airy. There are few kneading methods, but each has its own subtleties indicated in the recipe.
• Yeast dough for buns with cherries is kneaded with fresh or dry yeast. There is no particular difference in the process itself, any yeast is previously dissolved in a liquid with sugar to accelerate fermentation. Buns are rich pastries, therefore milk is more often used for breeding yeast. It should not be greasy, it is undesirable to use homemade, but if there is no other, it must be diluted with water. In order for the yeast to act actively, the milk must be preheated to 38-40 degrees, no more, otherwise the yeast bacteria will die from high temperature.
• When working with yeast dough, there is no need to rush, after kneading it must be “melted”. The time for this process is allocated depending on the method of kneading, and it may take from half an hour to several hours. However, there are yeast dough recipes according to which the buns are fashioned immediately after kneading.
• The time taken to bake depends on the size of the items. At 180 degrees, an average of 15-20 minutes may be required. Mandatory rule - rolls are placed only in a hot oven brought to the required temperature.
Buns with cherries from yeast dough on kefir in a bread machine - "Flowers"
Ingredients:
• high-quality creamy margarine - 60 gr.;
• fresh large egg;
• 50 gr. beet sugar;
• 12 gr. “fast” yeast;
• half a glass of kefir and water;
• a pound of flour.
Filling:
• one and a half tablespoons of starch;
• seven tablespoons of sugar;
• 350 gr. seedless cherry pulp.
Cooking method:
1. Put fresh cherry in a saucepan, sprinkle with sugar and starch, mix well. After placing the container on medium heat, bring to a boil, but do not boil, as soon as the first bubbles appear, reduce heat to a minimum and boil until thick. The filling should not boil, it must be patiently languished with constant stirring. We shift the finished mass into a bowl, cool well.
2. Pour kefir and water, brought to 38 degrees, into the bowl of the breadmaker, followed by the egg and melted margarine. Pour salt and two tablespoons of sugar, then the sifted flour, make a small "crater" in the hill, into which we pour the yeast.
3. According to the instructions, select the kneading mode and the distance of the dough, turn on the bread machine. After the end of the program, shake it on the table, pour a little flour so that the dough does not stick to the surface and slightly crumble. Then divide into 12 identical pieces, and roll up the balls.
4. Each such portion is rolled out in a circle, up to 8 mm thick, and cut, without reaching a centimeter to the middle, into 6 sectors. Press the edges of the resulting "petals" tightly and turn them slightly down.
5. The bottom of the pan is covered with parchment paper and wiped with a swab moistened with sunflower oil. Slightly retreating, we lay out the prepared flowers from the dough on the brazier. Cover with a cloth, let stand for about half an hour.
6. When the bun blanks come up, dipping the end of the rolling pin into the flour, make a small dent in the center of each. We fill it with cherry filling, laying out no more than five berries.
7. Grease future cherry buns with a beaten egg and set to bake. Cooking time from 15 to 20 minutes.
Buns with cherries made from yeast dough in milk (no eggs) under the shtrezel
Test Ingredients:
• a spoon of granular yeast;
• one and a half glasses of milk;
• six tablespoons of sunflower oil;
• four full glasses of flour;
• creamy fresh butter - 50 gr.;
• 100 gr. fine sugar.
To the filling:
• three tablespoons of starch;
• 300 gr. pitted cherries.
Additionally
• yolk of one egg.
Cooking method:
1. According to the standard scheme, knead the dough for buns on dry yeast. We heat milk not higher than 40 degrees, we breed yeast with two tablespoons of sugar in it. After waiting for the yeast mixture to foam, pour it into a spacious bowl, add the remaining sugar, vegetable oil and a quarter of a spoon of salt.
2. Filling up the sifted flour, knead the dough. Cover and leave warm. Check that the dough is not in a draft.
3. Prepare the filling: mix the dried cherries from the juice with starch.
4. Approach the dough into small balls. We fashion cakes of them up to 8 mm thick, in the center we spread a little filling. Pinching the edges of the dough with small folds, we tightly reduce them to the center. Turn the round buns with cherry filling seam down, put on an oiled roasting pan. Let’s go a little closer, for which we put the pan for 25 minutes in the heat.
5. Prepare the shtreisel. In a small bowl, rub the butter with a spoonful of flour and a little sugar into a crumb.
6. The greased buns are greased with whipped yolk, sprinkle with plenty of crumbs and put in the oven for 30 minutes. Bake at the usual 180 degrees.
Fresh yeast cherry and chocolate muffins
Ingredients:
• fresh natural yeast - 50 gr.;
• five glasses of wheat flour;
• a glass of pasteurized medium-fat milk;
• three eggs;
• butter, "Farm" butter - 200 gr.;
• half a glass of sugar;
• vanilla powder - 1 g .;
• fine salt - 2/3 tablespoons.
Berry-chocolate filling:
• fresh or quick-frozen cherry - 300 gr .;
• 100 gram bar of dark chocolate;
• sugar - another half a glass.
Cooking method:
1. After crushing the yeast, fill them with 2 tablespoons of slightly warmed milk. Add half a spoonful of sugar and the same amount of flour. Thoroughly mix the yeast mixture, let stand until the froth.
2. In the remaining warm milk, break the egg, add the vanilla powder, sugar, salt a little. Stir the mixture with a whisk until the sugar grains dissolve, pour the yeast to it. Slowly stirring, we introduce in parts three glasses of flour. Pour in more warm melted butter, stirring, add the rest of the flour. At the end, knead with your hands for at least 20 minutes. It turns out a soft dough.
3. From the cherries we take out the seeds, put the berries in a colander. On a medium grater we rub chocolate. We rub the bottom and walls of a deep form with oil.
4. Immediately roll out the dough in a large layer. Its thickness should not exceed 7-8 mm. We squeeze out the circles with a glass or mug. Grease them with ghee, sprinkle with sugar, put two cherries in the center, cover with grated chocolate. We bend the mugs twice in half and put them in tight rows in a shape, installing on the nose. We put it in the heat for an hour, covering the form with a linen towel.
5. Lubricate the surface of the workpieces with an egg, put in the oven for 40 minutes.
6. After cooling, break the baked buns into pieces, sprinkle with powdered sugar.
Unusual buns with cherry in paper molds - "Festive" with dried berries
Test Ingredients:
• wheat flour - 400-450 gr. in the dough and 2 more spoons in the cream;
• Farmer's oil - 50 gr.;
• salt, fine - 1/2 tsp;
• 8 grams of yeast in granules;
• 2.5 grams of freshly ground cinnamon in a mortar;
• two tablespoons of sugar;
• 275 ml of skim milk;
• two eggs;
• 200 grams of dried cherries.
Cooking method:
1. On a small fire, melt the butter, cool it to room temperature. Separately, warm the milk.
2. In a wide bowl, sift the flour. Mix it with dry yeast and cinnamon powder. Salt, introduce eggs and butter, which are loosened to homogeneity. Having mixed well, we pour in the warmed milk, gradually we pass to manual kneading.
3. Ready, not sticky to the palms, roll the dough a centimeter thick layer, lay out in the center of the cherry. We cover the berries with the free edges of the layer and continue to knead another four minutes.
4. Oiling paper molds for cupcakes. Filling in 2/3 of the volume, put the dough in them and leave for a distance of 40 minutes.
5. Stir two tablespoons of flour with five teaspoons of water, transfer the mass to a pastry bag. On the surface of the approached buns we make cruciform shallow cuts and fill them with flour mass.
6. Put the molds on a baking sheet, place it in the middle of the preheated oven. Cooking time will be about 15 minutes.
Buns with cherries and cottage cheese - "Cherry Roses"
Ingredients:
• 9%, preferably non-grained, cottage cheese - 300 gr.;
• half a pack of "Peasant" oil;
• 450 gr. high-quality flour;
• eggs - 1 pc.;
• 150 ml of 2.5% milk;
• bag of vanilla powder;
• half a glass of light honey;
• granulated yeast - 8 gr.;
• 110 gr. Sahara;
• Cherry - fresh, quick-frozen or canned.
Cooking method:
1. Slightly warm the milk, pour into a wide, spacious container and immediately pour the yeast into it. Mix, break the egg, add 50 grams of sugar, add warm, melted butter. Mixing thoroughly, sift here all the flour and knead the dough soft to the touch. Leave under a towel warm to lift.
2. In a water bath, melt the honey. Rub the cottage cheese on a sieve and mix with the cooled honey, mix the vanilla in the curd mass.
3. Remove the seeds from the cherries, let stand a little. Then we express the whole allocated juice and mix 30 grams of sugar with berries.
4. The dough that has reached the norm is rolled out into a rectangle, a centimeter thick. On the surface we evenly distribute the curd mass, spread the cherries on top and turn them on the wide side. Cut the resulting roll into pieces wider than four centimeters.
5. Grease a baking sheet with oil and sprinkle lightly with a dry semolina so that the buns do not stick. We lay out on the baking sheet slices of roll, slices down. Grease their surface with whipped yolk, slightly sprinkle with sugar.
6. Bake for about a quarter of an hour, until evenly golden.
Wait for the recipe for buns with cherry from yeast custard dough
Test Ingredients:
• four full glasses of flour;
• granulated yeast - one and a half tablespoons;
• 75 gr. Sahara;
• a glass of milk;
• vanilla powder - 1 g .;
• Extra salt - a third of a teaspoon.
For custard base:
• four tablespoons of refined oil;
• wheat flour - 4 tbsp. l .;
• glass of water.
For filling:
• icing sugar;
• 350-450 gr. cherries;
• starch.
Additionally:
• 1 egg;
• a spoonful of pasteurized milk.
Cooking method:
1. Pour warm milk into a small saucepan or bowl. Pour sugar, followed by yeast, mix until smooth. Set aside and wait until the yeast is activated.
2. Vanilla powder is dissolved in a tablespoon of very hot water.
3. Pour four tablespoons of sifted flour into a bowl. Add vegetable oil and rub it thoroughly. Add salt, pour the mixture with boiling water (1 cup) and stir thoroughly with a whisk until we get a magnificent mass.
4. Pour the yeast that has risen with foam to the brewed base, add vanilla and previously sifted flour. We start stirring with a spoon, going to a manual batch, we crush until the dough stops pestering. If necessary, gradually add oil to the palm of your hand. We spread the dough on a table greased with vegetable oil, continue to mash for 10 minutes.
5. We put the dough formed by the ball back into the bowl, cover with a towel, and meanwhile we deal with cherries - we remove the bones.
6. The dough that has increased in volume is divided in half, rolled out with large rectangles 7 mm thick and cut into 13 × 13 cm squares.
7. We take one blank, unfold it so that the rhombus looks at us. In the upper corner, parallel to the sides, we make incisions that are not in contact with each other - three on each side.
8. Roll some cherries in the starch and put them closer to the lower corner of the workpiece, sprinkle with powdered sugar. We bend the side corners onto the cherry filling and roll up from the bottom up. Gently push the dough into cuts to get a beautiful pattern.
9. We spread the buns on a frying pan covered with parchment with the pattern up and leave for 20 minutes. Do not forget to cover with a towel.
10. Lubricate the surface of the buns with milk, whipped with an egg, and set to bake. Preheat the oven to 180 degrees, bake at the same temperature for 20 minutes.
11. Lightly cooled pastries are decorated with the remains of powdered sugar.
Cherry Buns - Cooking Tips & Tips
• Cherry is a juicy berry, and excess moisture can ruin baking. Before you spread the berries on the dough, roll them in starch. He is able to delay the release of juice and take most of the moisture on himself. For these purposes, it is not necessary to add excess sugar to the filling, in contact with the pulp it will pull even more juice from it.
• Leaving the dough to rise, and when the rolls are open, cover the bowls and roasters with a cloth. Do not use cling film and lids - the dough should breathe.
• When using dry yeast, do not overexpose the dough longer than the specified time, moreover, do not let rise more than two times, otherwise it will ferment and will not rise when baking.
• Buns with cherries will turn out to be rosy if they are greased with an egg. To obtain a softer crust, milk or sour cream can be added to the egg mass.
