Buns with cranberries

Before starting work with the dough, you need to prepare a few ingredients: - Pre-melt and cool the butter. - Separate one of the eggs into egg white and yolk. Set aside the yolk for later use in baking. Beat the remaining egg white and whole egg lightly until homogeneous. - Warm the milk to about 40 degrees Celsius, but no more! It is harmful to the growth of yeast. Mix sifted (mandatory!) flour with the required amount of yeast, salt, and sugar. Then add all the wet ingredients - warm milk, melted butter, and beaten eggs. Knead the dough. It should be uniform, soft, and elastic. If the dough still seems too sticky after kneading, do not add more flour. Instead, moisten your hands and the work surface with vegetable oil and complete the dough kneading. Excessive amount of flour can make the dough too stiff - baked goods made from such dough do not rise well and quickly become stale. Finally, shape the dough into a ball, place it in a large bowl, and let it rise in a warm place, covering it with a towel to prevent drafts.

While the dough is rising, prepare the filling. For this, wash and dry the berries thoroughly (if they are fresh). Grind the berries with sugar in a blender. Then add starch and finely diced, peeled apple to the berry puree. Mix and put it on the stove. Cook over medium heat for about 1 minute - this time is enough for the filling to thicken. Let it cool before forming the pies. By the way, the filling can easily be made from frozen berries. For this, it is enough to slightly thaw them so that they are not completely frozen solid.

After 1.5-2 hours, the dough will increase in volume by about twice.

Then it needs to be slightly kneaded with your fingers and...

... let it rise again - let it increase in volume once again. That's it, the dough is ready for shaping the pies!

Divide the dough into 12-15 pieces. Flatten each piece with your fingers into a round shape and place a spoonful of berry filling in the center.

Gather the edges to form a ball.

Place these balls seam side down in a muffin baking pan. To make it easier to remove the baked pastries later, I lay a circle of parchment paper on the bottom of the pan.

A standard muffin pan is designed for 12 servings, so the remaining formed pastries can be placed in separate cupcake liners, also lined with parchment paper and lightly greased. If this is not done, the pastries may stick to the metal pan, which is not desirable.

Cover the formed pastries with a clean towel and let them rest for another 30 minutes. Then brush with a mixture of milk and egg yolk (remember, we set it aside at the very beginning?) and sprinkle with pearl sugar (if desired). If you don't have pearl sugar, you can simply sprinkle with powdered sugar when the pastries have cooled slightly.

Bake in a preheated oven at 190 degrees for about 10-15 minutes, until golden brown. Let it cool, and then distribute them in paper cupcake liners (for cupcakes) - for beauty and convenience of eating.

Believe me, even if the dough cracks and the filling seeps through - it will stay in the mold (it won't disappear anywhere!). The pastries remain filled, and it is very easy to remove them (thanks to the paper liners on the bottom). Juicy, with a pleasant slightly bitter-sour taste, very delicious! Enjoy them yourself and treat everyone who wants! Bon appétit!