Weet Cherry Filled Buns Recipe

Introduction

These Weet Cherry Filled Buns are soft, fluffy, and bursting with sweet cherry filling. Perfect for a cozy breakfast or a delightful afternoon treat, they bring together a tender yeast dough and a fruity center that’s sure to please.

Ingredients

• 3 cups all-purpose flour
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup granulated sugar
• 1 cup warm milk (about 110°F/43°C)
• ½ teaspoon salt
• ¼ cup melted butter
• 2 large eggs
• 1 cup cherry filling (fresh or canned)

Instructions

1. Step 1: In a bowl, mix the warm milk and sugar until the sugar dissolves. Sprinkle the yeast on top and let it sit for 5 minutes until foamy.
2. Step 2: Gradually add the all-purpose flour and salt to the yeast mixture, stirring until a sticky dough forms.
3. Step 3: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
4. Step 4: Incorporate the melted butter and eggs into the dough, mixing thoroughly until fully combined.
5. Step 5: Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
6. Step 6: Punch down the risen dough, roll it out into a rectangle, then cut into squares. Spoon cherry filling into the center of each square and pinch the edges to seal the buns.
7. Step 7: Preheat your oven to 350°F (175°C). Arrange the buns on a greased baking sheet, cover, and let them rise again for 30 minutes. Bake for 20–25 minutes until golden brown.

Tips & Variations

• For extra flavor, brush the buns with melted butter immediately after baking.
• Try using different fruit fillings like blueberry or apricot for variety.
• If using fresh cherries, pit and cook them down with a bit of sugar to create a thicker filling.

Storage

Store the buns in an airtight container at room temperature for up to 2 days. To keep longer, freeze them wrapped tightly for up to 1 month. Reheat in a low oven or microwave until warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast; just mix it directly with the flour without proofing it in milk first.

Will these buns work with other types of milk?

Absolutely. You can use dairy-free milk like almond or oat milk warmed to the right temperature for the yeast activation.

Weet Cherry Filled Buns Recipe

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★★★★★

4.9 from 122 reviews

These Weet Cherry Filled Buns are soft, fluffy homemade buns generously filled with sweet cherry filling, perfect for a delightful breakfast or dessert. Made from scratch with basic ingredients like flour, yeast, eggs, and butter, these buns offer a deliciously tender crumb and a fruity surprise inside. With a two-step rising process and baked to golden perfection, they make an irresistible treat for any occasion.

• Author: lucas
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 buns 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 3 ½ cups all-purpose flour
• 2 ¼ tsp active dry yeast (1 packet)
• ⅓ cup granulated sugar
• 1 cup warm milk (about 110°F/43°C)
• 1 tsp salt
• 6 tbsp melted butter
• 2 large eggs

Filling

• 1 cup cherry filling (fresh or canned cherries in syrup)

Instructions

1. Prepare the Dough: In a bowl, combine the warm milk and granulated sugar, stirring until the sugar dissolves. Sprinkle the active dry yeast over the top and allow it to sit for 5 minutes until it becomes frothy, indicating the yeast is active.
2. Add Flour Mixture: Gradually add the all-purpose flour and salt into the yeast mixture. Stir to combine, forming a sticky dough base that will soon come together through kneading.
3. Knead the Dough: Transfer the sticky dough onto a floured surface and knead it vigorously for about 10 minutes until the dough becomes smooth, elastic, and less sticky.
4. Incorporate Butter & Eggs: Add the melted butter and eggs into the dough, mixing thoroughly until the dough is fully combined and soft. Continue kneading briefly if necessary to integrate these ingredients evenly.
5. Let It Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and leave it in a warm, draft-free place for about 1 hour or until the dough has doubled in size.
6. Create Your Buns: After rising, punch down the dough to release the air. Roll it out into a large rectangle on a floured surface. Cut the dough into equal squares, spoon a generous amount of cherry filling into the center of each square, then pinch the edges together to seal each bun tightly.
7. Bake: Preheat the oven to 350°F (175°C). Arrange the sealed buns onto a greased baking sheet, leaving space between them. Cover and let them rise again for about 30 minutes until puffy. Bake the buns for 20-25 minutes, or until golden brown on top. Remove from oven and allow to cool slightly before serving.

Notes

• For best results, ensure the milk is warm but not hot to avoid killing the yeast.
• Kneading time is important for gluten development, which gives the buns their soft and elastic texture.
• You can substitute cherry filling with other fruit preserves or fresh berries for variety.
• If using canned cherry filling, drain excess liquid to prevent soggy buns.
• Allow the buns to cool slightly before slicing to keep the filling intact.

Keywords: cherry buns, sweet buns, cherry filled buns, homemade buns, baking cherry buns, yeast buns dessert, fruit filled buns