Cherry Buchty
Description
Goes perfectly with tea and coffee. We always called this bake cherry buns, but only recently learned that in the original these buns are called buhta. I won’t go on about cherry buhta for long—I’ll only say that no one who has tried these buhta at my place has ever gone home without asking for the recipe :) Good luck with making them! :) The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Take a large bowl, pour warm milk into it, and add dry yeast. Let stand for 5 minutes.
- 2
Step 2
Then add a quarter cup of sugar and a cup of flour to the bowl.
- 3
Step 3
Beat with an electric mixer until smooth.
- 4
Step 4
Leave the mixture in a warm place for about 30 minutes. The sponge should rise well—as in the photo.
- 5
Step 5
When the sponge has risen, add an egg, melted butter, 3/4 cup of sugar, and vanilla.
- 6
Step 6
Gradually adding the flour, mix the dough at low speed on your dough-kneading appliance (whichever is more convenient for you).
- 7
Step 7
Add the flour and knead the dough until it is smooth and no longer sticks to your hands.
- 8
Step 8
Transfer the dough to a large bowl and leave it to rise for one and a half hours in a warm place.
- 9
Step 9
When the dough has risen, roll it into a log and divide it into 6 equal parts.
- 10
Step 10
Roll out each piece into a thin flatbread.
- 11
Step 11
Cut each flatbread into triangles.
- 12
Step 12
Place a little sugar and a few cherries (pitted) in the center of each triangle.
- 13
Step 13
Fold from the edges toward the center.
- 14
Step 14
In the same way, shape all the remaining rolls. Then place them tail-side down on a baking sheet lined with parchment paper. I do not recommend putting the rolls in the oven right away—let them rest for another 30 minutes so they can rise.
- 15
Step 15
Bake the buns for 20–25 minutes at 180°C. While still hot, brush the finished buns with a mixture of 2 tbsp water and 1 tbsp sugar.
- 16
Step 16
The buns are ready!