Cherry Buns with Yeast Dough Baked in the Oven

Filling. I have frozen pitted cherries. If you have fresh cherries, be sure to remove the pits. I do this while sitting in front of the TV, using a needle to remove the pit from the stem side. But since this time I took frozen cherries, I will describe it from this perspective. Drain the cherries and let them thaw and drain. Place a bowl underneath to collect the juice, it will make a wonderful compote. If you're in a hurry, you can microwave the berries. Two minutes and they are thawed, then drain them. Sprinkle with sugar evenly on top and gently mix. The cherries will absorb the sugar, while the juice will continue to drain. We don't need a liquid filling, otherwise the pies will become soggy. Cover the cherries with a bag or plastic wrap and set aside. If you like it sweeter, you can increase the amount of sugar in the dough to 100 grams.

I always prefer fresh yeast. And I can tell you why. You can always check them! Dry yeast has let me down twice... but of course, I won't stop using them, especially since I found a trusted manufacturer. And yet, these pies are made with live yeast. So, the first step is activating the yeast. If you have frozen yeast, it's better to let them thaw at room temperature, rather than pouring hot milk on them, as the yeast will partially lose their strength. Heat 200 grams of milk, it should be just warm. Pour the milk over the yeast, add 20 grams of sugar, mix well, cover with a towel and set aside. After 10-20 minutes, you will see a great reaction - the contents of the bowl will bubble, the process has started, you can be sure that the yeast is active.

To the activated yeast, add the remaining 60 grams of sugar, vegetable oil, eggs, and a little less than a tablespoon of salt. Mix everything quickly. Then, add the sifted flour and knead a soft, pleasant dough that doesn't stick to your hands. Since flour can vary, start with 450 grams and gradually add more if necessary. I find it more convenient to knead the dough for cherry pies on the table. So, in the bowl, I just combine the ingredients, and then I transfer everything to the table and finish there. If you see that the dough still slightly sticks to your hands, don't add more flour, just lightly toss it on the table. After about twenty tosses, you will notice the difference, and after the same amount (or maybe a little more), it will become very obedient and elastic. And now, put the dough back into the bowl, cover it with plastic wrap, and... into the refrigerator. Yes, it will rise overnight. The cherries also go into a bowl, cover it, and into the refrigerator. Of course, if you want to have them today, then place the dough in a warm place for about one and a half hours until it doubles or triples in size, and then start shaping the pies.

In the morning, take the dough out of the refrigerator. It should have risen about twice in size. Set the dough aside and start preparing the filling. The cherries are nicely soaked and already sweet. Therefore, put them in a bowl, add 1 tablespoon of cornstarch, brandy, and cinnamon. If you don't want to add brandy, you can just use cornstarch. Taste the cherries - if you want more sweetness, it's time to add sugar.

Preheat the oven to 180 degrees Celsius. Now, it's simple. Pinch off a piece of dough, shape it into a small patty, and place a spoonful of filling in the center. I understand the desire to put as much filling as possible, but be careful not to overfill the pastries. I usually make around 8 cherry pies.

Seal the pastries well and place them on a baking sheet lined with parchment paper, seam side down. Don't forget that our pastries will rise during baking, so leave some space between them. Brush the tops lightly with beaten egg using a fork.

Bake the cherry pies in a preheated oven for about 15 minutes. The baking time may vary depending on your oven! Enjoy your meal and delicious pastries!