Sweet Cherry Buns (Jewish)

"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."
 
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Ready In:
1hr 10mins
Ingredients:
13
Serves:
20
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ingredients

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directions

  • 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.

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