The Fluffiest Cherry Buns
Today we’ll bake the fluffiest cherry buns! The dough is tender, light, and airy. The filling can be any you like, but the balance of sweet dough and tart cherry makes this version irresistible!
Updated : 28 October, 2025
Easy
More than 1 hour.
Ingredients
500 grams
Wheat flour
2
Chicken eggs
50 milliliters
Vegetable oil
5 grams
Dry yeast
200 milliliters
Milk
0.33 teaspoon
Vanillin
0.25 teaspoon
Salt
250 grams
Sour Cherry
80 grams
Sugar
35 grams
Cornstarch
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by preparing the yeast dough. Sift 4 cups (500 g) of wheat flour into a bowl. Add 2 room-temperature eggs, 1½ tsp (5 g) instant yeast, and ½ cup (100 g) sugar.
Step 2
Mix slightly, then gradually pour in ¾ cup (200 ml) of warm (not hot) milk. You can substitute water, but the dough will be less rich.
Step 3
Add 3½ tbsp (50 ml) vegetable oil (olive or sunflower), ⅓ tsp vanilla, and a pinch of salt.
Step 4
Knead the dough by hand for about 10 minutes until soft and smooth. It will start slightly sticky but soon become elastic and pleasant to touch.
Step 5
Place the dough in an oiled bowl, cover with a towel, and let rise in a warm place for about 2 hours until doubled in size.
Step 6
Meanwhile, prepare the cherry filling. Remove pits from 9 oz (250 g) of cherries. In a saucepan, combine cherries, ⅓ cup (80 g) sugar, and 3 tbsp (35 g) cornstarch. Stir and cook over medium heat.
Step 7
Stir constantly until thickened, then cook 1 more minute and remove from heat. Let cool completely - the filling will thicken further.
Step 8
After 2 hours, punch down the dough and roll it out on a floured surface into a sheet about ½ inch (1 cm) thick.
Step 9
Cut out circles about 3 inches (8 cm) in diameter. You’ll get about 11-12 buns total.
Step 10
To shape each bun, place 1 tsp of filling in the center of one circle, moisten the edges with water.
Step 11
Cover with a second circle, press the edges with your fingers, and trim with the same cutter for neat edges.
Step 12
Place the buns on a parchment-lined baking sheet, cover with a towel, and let rise 40-45 minutes.
Step 13
Brush with a mixture of egg yolk + 1 tbsp milk, then bake at 350°F (180°C) for 17 minutes (top–bottom heat, no convection), until golden.
Step 14
Remove from oven, let cool slightly, and enjoy the softest, fluffiest cherry buns!