Buchty Cherry Filled Sweet Yeast Buns - Traditional Baked Pastry
Traditional Eastern European sweet yeast buns filled with juicy cherries and a touch of sugar. These soft, pillowy buchty feature a rich egg and butter dough that's rolled into triangles, filled with fresh pitted cherries, then carefully sealed and baked until golden. The warm sugar glaze brushed on immediately after baking adds the perfect finishing touch. Perfect for breakfast, dessert, or afternoon tea. This recipe yields tender buns with a beautiful golden exterior and sweet cherry bursts inside.
Ingredients
- 2 cups warm milk, heated in microwave 1.5 minutes
- 1 ⅓ Tbsp active dry yeast
- 6 ½ cups bleached all-purpose Canadian flour, plus 1 Tbsp
- 1 cup sugar
- 1 ½ sticks butter, salted or unsalted, melted warm
- 3 eggs
- 1 tsp vanilla extract
- 4 cups pitted cherries, or berries
- ½ cup sugar, for filling, about
- 2 Tbsp water, for glaze
- 1 rounded Tbsp sugar, for glaze
Instructions
- 1
Add warm milk to electric mixer bowl and sprinkle with yeast, let sit for 5-7 minutes
- 2
Add flour and sugar, whisk until blended and let rise at room temperature for 30 minutes
- 3
Whisk in eggs, warm melted butter, remaining sugar and vanilla
- 4
Using dough hook on low speed, stir in flour half cup at a time, mix total of 15 minutes until dough no longer sticks to walls
- 5
Transfer to large bowl and let rise 2 hours until tripled in volume
- 6
Pit cherries while dough rises
- 7
Form dough into log on clean surface and cut into six equal pieces
- 8
Roll each piece into 13-14 inch circles
- 9
Cut each circle into 8 triangles using pizza cutter
- 10
Place sugar in center of each triangle
- 11
Place 3-4 cherries over sugar
- 12
Pinch edges together over cherries and seal completely to prevent juice from escaping
- 13
Preheat oven to 360°F and line baking sheet with parchment
- 14
Place sealed buns on baking sheet tail end down, 1/2 inch apart
- 15
Let rise for 30 minutes to 1 hour while oven preheats
- 16
Bake for 20-25 minutes until golden brown
- 17
Brush immediately with water and sugar mixture, then serve
Tips
Ensure melted butter is warm but not hot to avoid killing the yeast when mixing into the dough.
Seal the dough edges completely around the cherry filling to prevent juice from leaking during baking.
The dough is ready when it no longer sticks to the mixer bowl walls but feels slightly sticky to touch.
Good to Know
Store covered at room temperature for 2-3 days or freeze for up to 3 months
Dough can be made day ahead and refrigerated after first rise, bring to room temperature before shaping
Best served warm, can be reheated gently in low oven
Common Mistakes
Don't add flour too quickly to avoid tough dough
Seal edges completely to prevent cherry juice from leaking during baking
Don't let butter get too hot or it will kill the yeast
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen cherries instead of fresh?
Yes, thaw and drain frozen cherries first to remove excess moisture that could make the dough soggy during baking.
How long do these keep fresh?
Store covered at room temperature for 2-3 days or freeze wrapped individually for up to 3 months.
Can I make the dough ahead of time?
Yes, after the first rise you can refrigerate the dough overnight, then bring to room temperature before shaping and filling.