Recipe by Sydney Mike
This recipe is for the holiday Sukkot -- Festival of Booths -- & was found in the 1998 publication, A Treasury of Jewish Holiday Baking. Preparation time does not include the time needed for the dough or the buns to rise.
- 1⁄4 cup warm water
- 2 tablespoons dry yeast
- 2⁄3 cup granulated sugar
- 1 cup milk, warm
- 2 teaspoons vanilla extract
- 2 teaspoons salt
- 3 large eggs
- 1⁄2 cup vegetable oil (or unsalted butter, melted, cooled)
- 5 1⁄2 cups all-purpose flour
- 1 (19 ounce) can cherry pie filling
- 1 egg
- 2 tablespoons milk
- 2 tablespoons granulated sugar
Directions See How It's Made
- In a large mixing bowl, stir together water, yeast & a pinch of sugar, then let it stand for 2-3 minutes until the yeast swells or seems dissolved.
- Whisk in the milk, remaining sugar, vanilla, salt, eggs & oil (or butter), then stir in most of the flour, kneading by hand for 8 minutes. Dust in more flour, as required, to get a soft dough.
- Shape the dough into a ball, place it in a lightly greased bowl, & cover it with greased plastic wrap, before letting it rest about 45 minutes or until doubled.
- Drain the cherries into a medium saucepan, then measure & take out 1/4 cup of the juice & set it aside.
- In that medium saucepan, heat the remaining cherry juice with the sugar.
- Mix the 1/4 cup of cherry juice with the corn starch, & when the mixture in the saucepan comes to a gentle boil, stir in the cornstarch mixture. Reduce the heat to low & stir until the mixture thickens (1 to 2 minutes).
- Remove from the heat & stir in the cherries, then let them cool in the refrigerator until needed.
- Preheat the oven to 350 degrees F & line a baking sheet with parchment paper.
- In a small container mix the egg with the 2 tablespoons of milk & set aside.
- Gently deflate the dough & divide it into 20 pieces.
- Roll each piece into a rough oval about 4"x6" & a little less than 1/4 inch thick. Lightly brush the egg glaze around the edges of each oval of dough.
- Place a tablespoon of cherry filling in the center, then fold opposing sides of each oval over each other, then fold the next two opposing sides toward the center to seal.
- Place the buns on the baking sheet, brush each with the egg glaze & sprinkle each glazed bun lightly with sugar.
- Let the buns rise for 15-20 minutes, until puffy but NOT doubled in size.
- Bake for 25 minutes or until evenly browned, then cool in the pan before serving.