Buchty Sweet Cherry Filled Buns Recipe

This post may contain affiliate links. Read my disclosure policy. We’ve always called these piroshki, but they are also known as buchty. They are amazingly soft. Mom made these while our relatives were visiting and I received several phone calls requesting the recipe. There’s a secret ingredient in these. It is our friend, Canadian flour (i.e. flour made in Canada). Before your criticize my use of this specific flour, hear me out. I’ve tested regular all-purpose flour, cake flour, and Canadian flour. 148 piroshki (buchty) later… Bleached all-purpose flour works and they turn out good, but not AWESOME. You need around 7 cups of bleached all-purpose flour if you decide to go this route (please please keep reading and maybe I’ll change your mind). Cake flour buchty turned out really really soft, but the dough was just thick, but still really really soft and they were eaten up anyway. You just need to buy 2 boxes of cake flour (it took the first box, plus another two cups or so; way more flour than the other two. I think it was nearly 9 cups; I got frustrated and stopped counting, plus cake flour is the priciest option). Canadian Flour (flour that is made in Canada): I returned to what my mom uses and let me tell you they were “let’s do cartwheels for the first time in 10 years” good (I don’t advise that. You’ll probably require physical therapy and look incredibly awkward in the air so try to resist the urge). You will have the urge. Canadian flour is sold at Cash and Carry, at Winco (under the honey dispensers) and I hear it’s sold in Sam’s club. If you know of other places, please let me know! P.S. It only looks complicated with the 40 pictures. It really isn’t .

Ingredients for Mom’s Famous Buchty/Piroshki:

2 cups warm milk (heated in micro 1.5 minutes in micro) 1 1/3 Tbsp (i.e. 1Tbsp + 1 tsp) active dry yeast 6 1/2 cups + 1 Tbsp bleached all-purpose Canadian flour *measured correctly 1 cup sugar 1 1/2 sticks butter (12 tbsp) (salted or unsalted) melted so it’s warm not hot 3 eggs 1 tsp vanilla

filling:

4 cups pitted cherries or berries or 1 tvorog cheese recipe Sugar (about 1/2 cup)

glaze:

2 Tbsp water 1 rounded Tbsp sugar

How to Make the Best Cherry Buchty/Piroshki:

Preheat your oven to 360 °F at step 13. 1. In the bowl of an electric mixer, add warm milk and sprinkle the top with 1 1/3 Tbsp yeast. Let sit for 5-7 five minutes. Add 1 cup flour and 1/4 cup sugar. Whisk together until blended and let it rise at room temperature for 30 minutes. It will rise faster in a warm place – put it in the shade if its warm outside.

Whisk in 3 eggs, 12 Tbsp warm melted butter and remaining 3/4 cups sugar and 1 tsp vanilla
Using the dough hook attachment on low, stir in the flour half a cup at a time. Mix a total of 15 minutes on low speed. You know you’ve added enough flour when the dough is no longer sticking to the walls. Dough will be smooth and elastic. It will feel slightly sticky but should not stick to your hands.
Transfer to a large bowl and let rise 2 hours until it is tripled in volume. Again, it will rise faster in a warm room or outside in the shade on a hot day.

Meet my sweet little niece who happened to be eating lunch at the same counter 🙂

While it’s rising, pit your cherries. Oh and enter the drawing for the cherry pitter (ends July 26th at midnight!). I should tell you that the cherry pitter pictured here is great for large scale cherry pitting jobs such as freezing.
On a clean non stick surface, make a log out of your dough and cut into six equal pieces.

(She liked taking pictures, and poking at the dough. )

Work with one piece at a time and roll into 13-14 inch circles
Use a pizza cutter to cut 8 even triangles
Put 1/2 tsp sugar in the center of each triangle
Place 3-4 cherries over the sugar.
Pinch the two edges together over the cherries and seal all the way down. Seal the dough To the base and the front
Pinch the next two corners together toward the center and roll forward.

The goal is to have a tight seal so the cherry juice doesn’t escape during the baking process.

Preheat oven to 360 °F 13. Line a large baking sheet with parchment paper. Place Piroshki on lined baking sheet with the tail end down, about 1/2 inch apart. Let piroshki rise for 30 minutes to 1 hr while the oven preheats.